SERVES 4 Short Ribs Braised in Red Wine
Beef Short Ribs 4 x 2" pieces, cut across the bone
Unsalted Butter Vegetable Oil 1 Tbs 2 Tbs
Onion 1 medium, finely chopped
Celery 1 large rib, finely chopped
Garlic 3–4 cloves, minced
Carrot 1 large, finely chopped
Tomato Paste Flour 2 Tbs
Chicken 2 cups
Dry Full-Bodied Red Wine 1 x 750 ml bottle
Salt and to taste or
2 Tbs Beef Stock
Cooked Polenta to serve it over IN a large cast iron or enameled pan, melt the butter, add the garlic, onion, celery and carrots and cover and cook 5 minutes, until slightly softened. Uncover and cook another 3–5 minutes until slightly browned. Stir in the tomato paste, cook for one minute, add the flour and cook one more minute, stirring constantly. Add the stock and red wine and bring to a simmer.
MEANWHILE, in a large skillet, heat the oil until shimmering. Season the short ribs with salt and plenty of pepper, add them to the hot pan and cook over moderately high heat until they are well browned, about 10–15 minutes.
TRANSFER the short ribs to the cast iron pan and cook partially covered over moderately low heat until very tender, approximately two hours.
TRANSFER the short ribs to a plate. Strain the sauce and skim off some of the fat. Return the sauce to the pan and reduce for ten minutes until it's about two cups. Return the meat to the sauce and simmer over low until the meat is completely heated. Reseason to taste with salt and pepper.
SERVE atop polenta.