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Ingredients
- 1 bot red wine - (750 ml)
- 1/2 c. minced carrot
- 2/3 c. minced leek, white and pale green
- 1/2 c. minced onion
- 3 x garlic cloves smashed
- 10 x Italian parsley sprigs
- 2 x thyme sprigs
- 1 x bay leaf
- 8 x bone-in short ribs - (1/2 lb ea) Oil as needed Salt to taste Freshly-grnd black pepper to taste Flour for dusting
- 2 c. veal stock - (to 3 c.) see * Note
- 2 c. chicken stock - (to 3 c.)
Directions
- * Note: There is good frzn veal stock available from several manufacturers at fancy grocery stores. If you cannot find it, use homemade beef stock or possibly homemade or possibly canned chicken stock.
- Bring wine, carrot, leek, onion, garlic, parsley, thyme and bay leaf to boil in wide pot. Tilt pan away from burner and carefully ignite with match. Allow alcohol to burn off, then light again. If there are no flames, alcohol is completely cooked away. Cold marinade, then pour over short ribs, seal in plastic bag and marinate in refrigerator 8 to 24 hrs. Remove meat from marinade and strain marinade into saucepan, reserving vegetables. Bring marinade to simmer and skim any impurities which rise to top. Remove from heat.
- Heat 1/8 inch oil in large skillet over high heat. Season both sides of each piece of meat with salt and pepper and dust with flour, patting off excess. Place meat in warm oil and cook till well-browned on all sides (adjusting heat as necessary to keep from burning), 2 to 3 min on each side. Remove meat to heavy oven-proof pot or possibly casserole big sufficient to hold all meat snugly in one layer.
- Pour off excess oil from skillet, return to heat and cook reserved vegetables till they begin to caramelize, 3 to 4 min. Spread vegetables over meat in even layer and add in marinade and 2 c. each of veal and chicken stock. Meat should be covered with liquid; if not, add in more veal or possibly chicken stock as necessary. Bring liquid to simmer on stove. Press a parchment paper lid snugly over meat. Bake in 275 degree oven till meat is very tender, 3 to 4 hrs.
- Remove meat from pot and strain liquid into tall narrow container. Throw away vegetables. Once meat has cooled slightly, it can be covered and refrigerated for up to two days. Skim fat which rises to top of braising liquid and strain liquid several times through chinois or possibly other fine mesh strainer, till chinois remains clean. Reserve 1/3 of braising liquid for reheating short ribs before serving, if making in advance. Transfer remaining braising liquid to saucepan and reduce to sauce consistency, about 2 c..
- If reheating short ribs, place in oven-proof casserole with reserved liquid to cover. Reheat at 300 degrees till warm through. Serve this with mashed potatoes, fresh egg noodles or possibly polenta.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 596mg | 25% |
| Potassium 409mg | 12% |
| Total Carbs 8.91g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.42g | 2% |
| Protein 3.33g | 5% |
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