From the Kitchen of Terri N. Bergman
(Yes, this takes an entire bottle of red wine…and it is absolutely delicious. A celebration meal!)
Inspired by the original recipe posted in Bon Appetit (.com) a decade or more ago!
SERVES: 6-8
LEVEL: Intermediate (just brown that meat!)
INGREDIENTS:
5 lbs bone in beef short ribs
2 Tbsp. Amazing Rub (original seasoning)
3 Tbsp Olive Oil
2 Onions/med. chopped
3 Carrots/med. chopped
2 Celery stalks chopped
3 Tbsp flour OR (at finish use reserved 1/C red wine with 1 Tbsp Corn starch)
2 Tbsp tomato paste
1 whole bottle (750ml) of Cabernet Sauvignon (or your choice of red)
(Remember the saying, “if you wouldn’t drink it, don’t cook with it”…use a nice bottle!
1 Tbsp of the Amazing Herbes**
2 bay leaves
1 head garlic cut in half (remove at cooks end)
4 Cups Beef Stock
**If you are rocking your own fresh herbs at home – tie Rosemary Sprigs, thyme, oregano in bundle to include in covered bake time, remove all before serving…including garlic halves.
Heat oven to 350 degrees. Season short ribs with Amazing Rub (you can add additional salt/pepper your choice/ rub promotes flavor and beautiful browning)
Heat oil in a large Dutch oven over medium heat, break into 2 batches and carefully brown all sides of ribs. Place ribs in plate as they are browned, pour half of drippings off.
Add onions, carrots and celery to pot and cook over med heat, about 5 minutes. Add flour (if using) and tomato paste; cook with constant stir 3-4 minutes. Stir in all wine, add short ribs and any juices. Bring to low boil/simmer until wine is reduced by half, approx 25 mins. Then, add all seasonings and herbs to pot along with garlic halves. Stir in stock, bring to boil and transfer to oven. (Covered pot)
Cook until short ribs are very tender 2 ½ hours. Transfer ribs to a platter. Strain sauce, spoon fat from surface, season with salt and pepper. Great served over mashed potatoes.
ENJOY!
