Braised Short Ribs with Red Wine and Herbs
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
- 4 cups dry red wine
- ¼ cup all purpose flour
-
1 tsp. The Spice Hunter Ground Jamaican Allspice
- 5½ lbs. meaty short ribs
- 1 tsp. salt
-
¼ tsp. The Spice Hunter Ground Black Pepper
- 3 Tbsp. vegetable oil
- 3 large onions, chopped
- 3 large carrots, peeled, chopped
- 3 large celery stalks, chopped
- 4 large garlic cloves, minced
-
1 Tbsp. The Spice Hunter French Thyme
-
1 tsp. The Spice Hunter Mediterranean Marjoram
-
2 tsp. The Spice Hunter Caraway Seeds
- 6 plum tomatoes, diced
-
3 The Spice Hunter Mediterranean Bay Leaves
- 3 cups canned beef broth
Directions
Boil wine in a 2-quart saucepan until reduced to about 1 cup. Stir flour and allspice together in medium bowl. Season short ribs with salt and pepper. Heat oil in a large, heavy, ovenproof pot over medium high heat. Coat ribs with flour, and place as many as will fit, without crowding, into pot. Brown ribs, turning occasionally, about 6 minutes. Transfer to bowl. Repeat flouring, browning, and transferring to bowl with remaining ribs. Add onions, carrots and celery to pot. Sauté until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes. While vegetables are browning, preheat oven to 300°F. Add garlic, thyme, marjoram and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Arrange ribs in a single layer in pot. Add broth and wine. Place pot, tightly covered, on middle rack in oven. Braise ribs in oven for 4 hours, or until meat gives no resistance when pierced with a fork. Add more broth after about 3 hours if most of liquid has evaporated. When ribs are done, use tongs to carefully remove them from the pot to a bowl. Strain cooking liquid through a sieve or colander into a 4-quart sauce pan. Discard contents of colander. Boil cooking liquid, skimming off fat with a spoon, until reduced by about ¾.To serve, spoon a little of the cooking liquid onto plate, top with a short rib. Serve with garlic mashed potatoes, and a vegetable. Makes about 12 servings. Tip: Straining the cooking liquid into a fat separator (available at kitchen stores) eliminates the need to spoon fat from the sauce before serving.
