SERVES 4 Short Ribs Braised in Red Wine

Taste & Travel - - Quench -

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

Pep­per

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.

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