Recipe courtesy of Martha Stewart
Total:
4 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
4 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat oven to 375 degrees F. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.

Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.

Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Adjust seasoning, to taste, spoon sauce over short ribs, and serve.

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