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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Wonderful winter dish. Tender, succulent braised meat that falls from the bone. You can however use boneless if peferred. This will be sure to impress company.Don't let the long cooking time discourage you it's pretty easy to make and worth the time. Ingredients:
1 1/2 cups red wine |
2 lbs beef short ribs, cut to 1 1/2 inch pieces |
1/4 cup vegetable oil |
2 medium carrots, chopped |
2 celery ribs, chopped |
1 large onion, chopped |
4 garlic cloves, chopped |
1 bay leaf |
2 sprigs fresh thyme |
3 -4 cups beef stock |
2 anchovy fillets (optional) |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees. Season ribs with salt and pepper. heat vegetable oil in a large braising dish. Add ribs and fry until browned on all sides and then remove. Drain all fat from pan. Add vegetables and garlic and saute for 2-3 mins, then add red wine, bay leaf, and thyme. reduce liquid in the pan by halfand the return ribs to pan. Add just enough stock to cover the ribs completely, bring to a boil and then remove from heat. lay a layer of parchment paper over the ribs and stock, then cover pan with lid and place in preheated oven. Cook for 3 1/2 hours or until the meat is tender and falling off bone. Remove meat from the pan and set aside. Strain liquid into a saucepan and simmer over low heat until reduced by half. If using anchovies run the mixture through blender until smooth. If using fish sauce just add to reduced mixture in pot. It is like an au jous sauce not a gravey so don`t worry about thickness. You can however mix 1 tbsp of cold water with 1 tbsp of cornstarch then add to sauce if you would like to thicken. Serve the ribs with the sauce. Great with garlic mashed potatoes and vegetables.
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