Braised Short Ribs with a Roast Red Pepper and Red Wine Sauce

Serves 6 as a main course

Braising is the simple no fuss process of cooking meats and vegetables for a longer period of time at a lower heat. Braising gives you a extraordinary flavour and the long cooking time breaks down the fiberous content of less expensive meats. Short ribs are often overlooked as a meat course. They are quite inexpensive and when braised, the meat is tender and juicy and falls away from the bone…mmmm. The roast red pepper in the wine sauce adds an extra zip. This is a meal that tastes complicated and rich but is very easy to make. Because you just stick the pan in the oven when braising, it leaves you time to do other things. As always, go to a good butcher for your ribs. Enjoy…

Ingredients

• 2 – 2&1/2 kilos beef short ribs
• 3 14 oz. cans of chopped and peeled tomatoes
• 8 carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 3 large onions, coarsely chopped
• 1 bunch of parsley
• 8 garlic cloves
• 3 sprigs of fresh rosemary or 2 tbsp of dried
• 1 tbsp dried sage
• 1 tbsp black peppercorns
• 4 bay leaves
• 2 large red peppers, roasted, skins removed and cut into slices
• 1& 1/2 litres of good red wine
• 5-6 cups of water

Directions

1. Preheat your oven to 500F
2. Arrange ribs in one layer on a foil lined baking sheet and season with lots of salt & fresh cracked pepper
3. Roast the ribs in the middle of the oven for about 30 minutes or until they have browned. Reduce heat to 325F
4. Place the ribs and all their juices in a large pot. Add all the other ingredients to the pot except for the roast red peppers. Add just enough water to cover the ribs completely
5. Cover the pot tightly and cook in the middle of the oven for about 3 hours. Meanwhile, rent a good movie or make love to your favorite sous-chef
6. Remove the pot from the oven and immediately skim any fat and foam that might have bubbled to the surface. Watch out you don’t burn yourself on the rim of the pot!
7. Put the ribs in a large baking pan and set aside
8. Strain the sauce through a fine sieve into a sauce pan and bring to a boil over a high heat. Reduce heat to medium high and simmer until the sauce has reduced to about 2 cups, roughly 1 hour
9. Add the red pepper to the sauce and puree till smooth
10. Pour the sauce over the ribs and cook in the middle of the 325F oven for about 30 minutes
11. Plate the ribs in the middle of each plate and pour the sauce over them. Serve with pan roasted potatoes placed around the ribs.