Food Network: Braised Short Ribs

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Braised Short Ribs
Recipe courtesy Wolfgang Puck

Ingredients
1 bottle Cabernet Sauvignon
2 tablespoons vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped

6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Directions
Pour the wine into a large saucepan set over medium
heat. When the wine is heated, carefully set it aflame. Let the flames die out,
then increase the heat so that the wine boils; allow it to boil until it cooks
down by 1/2. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over
medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust
the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot,
slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well
browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the
pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the
vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1
minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover
the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or

until the ribs are tender enough to be easily pierced with a fork. Every 30
minutes or so, lift the lid and skim and discard whatever fat may have bubbled up
to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm.
Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season
with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Presentation: Pour the sauce over the meat. Serve with vegetables of your
choice.