Yield: 6 servings
Full-bodied, rich and decadent – there are few recipes on earth that can compare to perfectly slow-cooked beef ribs. Falling off the bone into a pile of tender and moist beef in a mouth-watering sauce that pours over the meat and into a perfect mountain of mashed potatoes. It’s something dreams are made of…
Ingredients:
- 4 lb (1.8kg) short ribs
- Salt and pepper
- Olive oil for cooking
- 4 carrots
- 2 small Spanish onions
- 5 celery stalks
- 2 teaspoons (10ml) tomato paste
- 3 ½ cups (750ml) Cabernet Sauvignon red wine
- 2 cups (500ml) beef stock
- ½ bunch of fresh thyme
- All-purpose flour (approximately 1 tablespoon (15ml))
Method:
Bring ribs to room temperature, season with salt and pepper.
In a large pan set over medium high heat add olive oil to coat the pan. Allow oil to heat then add the short ribs being careful not to overcrowd the pan. Brown the ribs all over until dark and caramelized on all sides.
Remove and continue browning the remaining meat. Set meat aside.
Add olive oil if necessary to the pan to have 1 tablespoon (15ml).
Wash and chop all the vegetables into ¾ inch (1.9cm) dice.
Add the vegetables to the pan and cook until slightly caramelized. Add the tomato paste and cook for 30 seconds.
Deglaze the pan with 3 cups of red wine and using a wooden spoon scrape up all the yummy bits on the bottom of the pan. Add the beef stock, thyme and peppercorns.
Return the short ribs to the pan and place into a preheated 325F (162°C) oven.
Cook uncovered for approximately 3 hours or until the meat is fork tender.
Remove from oven and allow the ribs to sit in the flavorful liquid for 30 minutes.
Remove the meat and set aside.
In the pan used for braising the meat, add flour and 1/2 cup red wine to make a roux.
Strain liquid.
Place liquid in pan and allow to reduce and thicken.
Pour warm sauce over ribs and serve with mashed potatoes.