Braised Short Ribs
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
56
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Pour the wine into a large saucepan set over medium heat
3
When the wine is heated, carefully set it aflame
4
Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2
5
Remove from the heat
6
Center a rack in the oven and preheat the oven to 350 degrees F
7
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat
8
Season the ribs all over with salt and the crushed pepper
9
Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned
10
Transfer the browned ribs to a plate
11
Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs
12
Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend
13
Add the reduced wine, browned ribs, and stock to the pot
14
Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork
15
Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface
16
Carefully transfer the meat to a heated serving platter with a lip and keep warm
17
Boil the pan liquid until it thickens and reduces to approximately 1 quart
18
Season with salt and pepper and pass through a fine-mesh strainer; discard the solids
19
Presentation: Pour the sauce over the meat
20
Serve with vegetables of your choice