Braised Beef Short ribs with Red Wine Gravy

Braised Beef Short ribs with Red Wine Gravy

serves 6

(America)

                                                                             Prep time: 20 minutes

                                                                             Cook time:  2 hours 30 minutes

                                                                             Total time: 2 hours 50 minutes

The secrets to this delicious beef dish is the long, slow cooking of the short ribs and  the unique gravy.  The gravy is  created by passing  the vegetables through a food  mill and the touch  of balsamic at the very end to finish it off adds interest.  Around our house we say it's a well rounded meal since we get both our meat course and our vegetable side in  one dish.    Don't fuss over the dice size too much since all the vegetables will be . . . essentially pureed in the end.

Ingredients

6 pounds of meaty beef short ribs

1/4 cup all purpose flour

1/2 cup extra-virgin olive oil, divided

3 cups chopped onions

3 cups diced turnips, cut into 3/4 dice

2 cups diced carrots cut into 1/4 inch dice

2 cups diced celery, cut into 1/4 inch dice

8 garlic cloves, crushed and chopped

1/4 pound sun-dried tomatoes (not packed in oil)

1/4 cup fresh thyme sprigs, lightly packed

5 large fresh sage leaves

5 bay leaves

2 cups dry red wine

1 cup port wine

3 cups chicken broth

Balsamic vinegar (optional)

Coarse kosher salt

Freshly ground black pepper

Preparation

Preheat oven to 350°F.  Form a bouquet garni of the thyme, sage leaves, and bay leaves.

brown the ribs:

Place the ribs in a single layer on a baking sheet; sprinkle with coarse salt and freshly ground black pepper and dredge each rib in flour shaking off excess flour and return to the baking sheet.  In a large, heavy Dutch over heat 1/4 cup oil over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch, and return the browned ribs to the sheet.

brown the vegetables:

   

Add the remaining 1/4 cup oil to pot. Add the onions, the turnips, the carrots, the celery, and the garlic; cook until the vegetables are tender and begin to brown, about 12 minutes, stirring often.  

Add sun-dried tomatoes and stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add the wine, the port, and the bouquet garni and simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.

braise the ribs:

Transfer the Dutch oven to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes.

create the red wine gravy:

After the ribs have had time to rest, carefully transfer ribs to large bowl, keeping meat attached to bones if possible.  Pass all braising liquid and vegetables through food mill into large bowl; return braising liquid to the Dutch oven.  Correct seasoning to taste with coarse salt and freshly ground black pepper and adding a few drops of balsamic vinegar, if desired.

Turn the heat on under the Dutch oven to medium and re-warm the gravy. Return ribs to gravy, cover and simmer to re-warm the ribs, about 5 minutes.

service:

Serve over buttered rice or accompanied by mashed potatoes and a green vegetable.