Braised Short Ribs
- 1 bottle kosher for Passover Cabernet Sauvignon
- 2 tablespoons kosher for Passover vegetable oil
- 6 short ribs, trimmed
- 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
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.
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
Recipe courtesy Wolfgang Puck
Recipe courtesy of Herb Mesa