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Braised Beef Short Ribs

Braised beef short ribs have a rich history in various culinary traditions. This flavorful cut, from the brisket, chuck, plate, or rib areas, is beloved for its tenderness and depth of flavor. Slow-cooking in liquid, a technique used for centuries, transforms these ribs into a succulent, savory dish, enhanced with red wine, garlic, and herbs.
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Ingredients
  

  • 1 bottle dry red wine
  • 2 tbsp vegetable oil
  • 8 short ribs trimmed of excess fat
  • Salt and crushed black peppercorns
  • Flour for dredging
  • 2 medium yellow onion chopped
  • 2 medium-sized carrots peeled, trimmed and cut into 1-inch lengths
  • 2 ribs of celery peeled, trimmed and cut into 1-inch lengths
  • 10 cloves garlic peeled
  • 6 sprigs flat-leaf parsley
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • Freshly ground white pepper

Instructions
 

  • Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
  • Center a rack in the oven and preheat to 350°F.
  • Warm the oil in a large, heavy, ovenproof pot over medium-high heat.
  • Season the ribs all over with salt and the crushed pepper. Dredge the ribs with about 1/2 cup flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs.
  • Remove all but 2 tablespoons of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
  • Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are tender.
  • Cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day.
  • Carefully transfer the meat to a platter.
  • Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids.
  • The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.
  • To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib.