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Red Wine Braised Short Ribs

A few days ago, we had some good friends over for dinner. I had originally planned on making some kind of stuffed chicken breast kind of thing, but I saw these beautiful short ribs at the market and decided to go in a different direction. Wow! I am glad I did. They turned out so  tender and flavourful. I cooked them the day before I served  them, because this kind of dish always gets better on the second day, and  it is a lot easier to skim the accumulated fat off the top after it has cooled down.

Red Wine Braised Short Ribs

Short ribs, about 4 lbs, dry with a paper towel, season all sides well with salt and pepper
vegetable oil
2 onions
2 ribs celery
2 carrots
4 tomatoes, peeled and seeded or 1 small can of tomatoes
1 whole head of garlic, separated and peeled
 a couple of sprigs of fresh thyme
1 bay leaf
1/2 tsp dry mustard
2 Tbsp Balsamic vinegar
1 Tbsp brown sugar
1 Tbsp Worcestershire
Red wine, about 3/4 of the bottle
2 cups of beef stock
salt and pepper to taste

Pulse the carrot, celery and onion together in food processor until very finely chopped. In a large pot, heat a little oil over moderate heat. Add the  carrot, celery and onion. Cook, for approx. 20 minutes, stirring occasionally. You want this mixture to be caramelized. Meanwhile, in a saute pan, heat oil over medium heat. Add short ribs in small batches and brown on all sides. Add short ribs to the vegetables. Add the rest of the ingredients to the pot. Add enough wine to just cover ribs. Bring to a boil. Cover and  reduce heat to low. Simmer for approx. 2 1/2 hours until very tender.  Let cool and refrigerate overnight. The next day, skim off all fat that has risen to the top. Remove bay leaf and thyme sprigs. Puree. Heat over low heat. I served this with Aged White Cheddar mashed potatoes, buttered carrots, and roasted asparagus.

Tags: Beef, Short Ribs, Braised, Red Wine

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