1. Hunker down,
2. finally pick up the bottles of red wine, and
3. prepare a meal of braised short ribs and creamed mashed potatoes.
Red Wine Braised Short Ribsfrom Food&Wine
These braised ribs are even better the next day--on their own or in the delicious sandwich that follows.
Recipe by Tom Valenti, chef and co-owner, Ouest, New York City
- 1/4 cup pure olive oil
- 6 pounds meaty beef short ribs on the bone
- Salt and freshly ground pepper
- 2 celery ribs, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion,coarsely chopped
- 1/2 cup tomato paste
- 5 thyme sprigs
- 3 anchovy fillets, chopped
- 1 bay leaf
- 1 head of garlic, halved crosswise
- 1 quart chicken stock or canned low-sodium broth
- 2 cups dry red wine
- 1/3 cup white vinegar
- Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
- Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.
- Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.
- The short ribs can be refrigerated in their sauce for 3 days.