Cabernet Braised Short Ribs

Because the post-Christmas diet frenzy starts tomorrow (I give myself a week after I return to work to wean myself off all the things that are bad for me and then go all out) I decided to make short ribs. This not a recipe I'd make while I was trying to watch my weight because this is quite a fatty cut of meat. That aside, in my mind there are few treats as satisfying as a plate of meltingly tender short ribs on some mashed potatoes with a flavourful sauce. WOW

Short ribs available in the stores in Canada are not the same as those in the US or even in restaurants here. Instead of a long meaty bone you get a strip of meat with the rib bones embedded. I separated each of the ribs separately before making this recipe.

Cabernet Braised Short Ribs

6 beef short ribs
salt, white pepper and black pepper
1/2 c olive oil
1/2 c flour
2 med. onions, chopped
3 med. carrots, chopped
3 shallots, diced
2 celery stalks, chopped
6 garlic cloves, minced
2 dried chilies, seeds removed
3 T tomato paste
1/4 bunch thyme
3 c red wine
2 quarts beef or veal stock

Season ribs with salt and pepper, then dredge in flour.

Pour the oil into large dutch oven and heat on med high. Add ribs & sear all sides, then remove from pot and set aside.

Add the vegetables, garlic & chilies to the pan. Lower heat, season with salt and pepper then cook until tender. Raise heat and add paste. Caramelize for 3 min.

Add the wine to deglaze the pan. Cook over a high heat until the liquid is reduced by half.

When reduced add the stock. Arrange the ribs in the pot and bring to boil.

Turn off the heat, add thyme, then cover pot with lid or foil.

Cook in 250 degree oven for 3 hours or until the meat is tender.

Remove the ribs from the pot and cover with foil.

Strain the liquid over a large bowl to remove veggies. Discard veggies.

Cool the liquid in the bowl so that the fat solidifies on top. Remove as much of the fat as you can.

Pour the liquid back into the pan and heat over a high heat until reduced by 2/3. Stir in 2 tablespoons of butter.

Gremolada:

Equal parts chopped parsley, garlic & lemon zest

To plate: arrange a serving of ribs (1 large rib or two smaller ribs) on a bed of masked potatoes. Pour about 1/4 cup of the sauce over the ribs. Sprinkle the gremolada on top.

Enjoy

You could also serve the short ribs on polenta of noodles.