Wine Braised Short Ribs

Wine Braised Short Ribs

(6 servings)

Ingredients:

5 lb. Bone-in Short Ribs, 2-inch chunks

as needed Olive Oil

2½ tbsp.  Kosher Salt, divided

3 tsp. Black Pepper, divided

¼ cup Olive Oil

3 cups Leeks, white and green part, chopped

3 cups Celery, chopped

2 cups Yellow Onion, chopped

2 cups Carrots, chopped

1½ tbsp. Fresh Garlic, minced

1 bottle (750 ml) Dry Red Wine

1 qt. Beef Stock

1 cup Crushed Tomatoes

1 bottle (11.2 oz.) Guinness Draught Stout

6 sprigs Fresh Thyme

Directions:

Place short ribs on a rimmed baking sheet (2 or more if needed) and brush with olive oil.  Sprinkle with 1½ tbsp. salt and 1½ tsp. black pepper. Place in a pre-heated 425-degree oven and roast for 20 minutes.  While short ribs are roasting, in a large Dutch oven, warm ¼ cup olive oil over medium heat.  Add the leeks, celery, onion and carrot.  Cook until tender, about 20 minutes.  Stir occasionally.  Now add garlic and cook 1 minute or until fragrant.  Add the wine and bring to a boil, reduce heat and simmer 10 minutes, until liquid is reduced.  Add beef stock, tomatoes, Guinness and thyme sprigs tied in a bundle.  Also add 1 tbsp. salt and 1 1.2 tsp. black pepper.  Stir to combine and then add the short ribs with any juices and seasoning on baking sheet.  Bring back to a boil, cover and place in a pre-heated 325-degree oven.  Cook 1 hour and then uncover and cook another hour or until meat is tender.  Transfer short ribs to a platter with a slotted spoon.  Remove thyme bundle and any bones in Dutch oven.  Simmer sauce on stove top for 20 minutes.  Skim fat off top and return short ribs to pot.  Heat another 5 minutes, taste and adjust seasoning if needed.  Sever in shallow bowls over an item of your choice (see notes below).

Notes:              Mashed potatoes, egg noodles, pasta (shape of your choice) rice or plain or flavored grits.  Blue cheese grits would be a good one.

Ideas for Future Efforts

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