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Braised Beef Short Ribs
adapted from Gourmet January 1999
Serves 4
Ingredients:
- 1 small onion
- 1 medium carrot
- 1/4 cup plus
- 1 tablespoon vegetable oil
- 1 cup dry red wine
- 3 thyme sprigs
- 1 bay leaf
- 1/2 teaspoon cracked black pepper four
- 3/4-pound beef short ribs
- all-purpose flour for dusting ribs
- 16 ounces of beef/veal stock
(We recommend trying 1 ounce Glace de Viande Gold reconstituted in 16 ounces of hot water.) - 1/2 cup water if necessary
Procedure:
Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned.
Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
Preheat oven to 300°F.
Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet large enough to hold ribs in one layer, heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate.
Pour off oil from skillet and add ribs, reconstituted stock and reserved marinade. Bring liquid to a simmer. Cover skillet with foil or a lid and braise ribs in middle of oven (add water after 3, hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork.
Pour braising liquid through a sieve into a bowl and skim fat.
Serve short ribs with braising liquid.
