Beef Short Ribs
Few meals are more comforting on a cold winter's night than scrumptious, falling-off-the-bone beef short ribs. This recipe uses an entire bottle of ruby port and the result is pure decadence! 4-6 servings
12 beef short ribs, bone-in
salt & pepper
4 Tbsp olive oil
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
3 Tbsp flour
2 Tbsp tomato paste
1 bottle 750 ml Ruby Port
1 qt beef stock
1 bouquet garni
(For bouquet garni: 10 sprigs fresh thyme, 8 leaves fresh sage, 4 stems fresh rosemary, 3 stems fresh oregano, 10 sprigs of fresh parsley, wrap with small piece kitchen twine)
1 head garlic, cut in half
Rinse and pat ribs dry and sprinkle liberally with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and brown the meat well on all sides (do in 2 or 3 batches) Transfer the short ribs to a plate and drain the fat from the pot.
Add remaining 2 tbsp. olive oil back to dutch oven and add the carrots, celery and onions. Cook until soft, about 6-7 minutes. Stir in flour, cook 1 minute. Add tomato paste and continue stirring until fragrant, about 1 minute. Pour in the entire bottle of port and return the ribs to the pot. Bring to a boil, then lower to a simmer and reduce the port by half, about 30 minutes.
Add bouquet garni. Return to a boil, cover dutch oven and place in the entire pot in 325 degree oven for 2 ½ hours.
Transfer the ribs to a platter and strain the sauce through a colander. Return sauce to dutch oven and skim the fat. Cook over medium heat until sauce reduces. Season with salt and pepper, if necessary.
I serve the short ribs in a shallow, wide soup bowl on top of creamy polenta or mashed potatoes. Mmmmmm – good!