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Add a photoServings: 6
Ingredients
- 6 x Short ribs (about 6 pounds)
- 2 Tbsp. Coarse salt
- 1/2 tsp Fresh-grnd black pepper
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 1 x Carrot, minced
- 1 x Rib celery, minced
- 1Â 1/4 c. Water
- 2 c. Red wine
Directions
- 1. Trim any excess fat from the ribs. Sprinkle each rib on all sides, except the bone-side, with 1 tsp. of the salt. Put the ribs on a rack atop a baking sheet to catch any drips. Cover with plastic wrap and chill for at least 8 hrs.
- 2. Heat the oven to 325 . Dry the ribs with paper towels and then sprinkle them with the grnd pepper. In a large pot, heat the oil over moderately high heat. Add in three of the ribs and brown them well on all sides, about 8 min. Remove the ribs. Brown the remaining ribs and remove them from the pot.
- 3. Pour off all but 1 Tbsp. of fat from the pot. Reduce the heat to moderately low. Add in the onion, carrot and celery and cook, stirring occasionally, till the onion is translucent/soft, about 5 min. Add in the water and simmer 2 min, scraping the bottom of the pot to dislodge any brown bits.
- 4. Transfer the vegetables and liquid to a roasting pan. Arrange the ribs, side by side, on top of the vegetables and add in any accumulated juice. Pour the wine over the ribs. Cover tightly with aluminum foil and cook in the oven till tender but not falling off the bone, about 2 hrs and 20 min.
- 5. Remove the ribs and keep hot. Pour off most of the fat from the roasting pan. Strain the braising liquid into a medium saucepan and press the vegetables to get all the liquid. Throw away the vegetables. Bring to a boil over moderately high heat and continue boiling till the liquid is reduced to 2-1/2 c., about 5 min. Serve the ribs with the jus poured over them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 20 | 20% |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2342mg | 98% |
| Potassium 169mg | 5% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.72g | 1% |
| Protein 0.36g | 1% |
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