One of my favorite dishes!!! Mouth-watering, fall-off-the-bone good!!! The red wine helps give the ribs a deep, rich flavor...YUM!
Ingredients:
4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
Ground pepper
2/3 cup medium-diced onions
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
1 Tbs. finely chopped or minced garlic
2 whole dried bay leaves
2 cups dry red wine
3/4 cup low-sodium beef broth
1 to 2 tsp. red wine vinegar
Directions:
1. Position a rack in the center of the oven and heat the oven to 325�F. In a large dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
2. Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.
3. Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
4. Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
5. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
6. Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the red wine vinegar.
Serve the ribs with the sauce on top.
Tips:
This can be and should be made ahead as the flavors will only get better the longer it sits.
Chilling it in the fridge will also allow you to easily remove the fat that will rise to the top.
ENJOY!
