Merlot Braised Short Ribs
Recipe Date:
Serving Size:
6
Cook Time:
04:15:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1 bottle merlot (or any red wine)
- 2 tbsps olive oil
- 6 short ribs, trimmed and deboned (also called Portugese steak)
- 1 tsp black peppercorns, crushed
- 10 garlic cloves, peeled
- 4 shallots, sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium leek, sliced
- 6 sprigs parsley
- 2 sprigs thyme
- 2 bay leaves
- 2 tbsps tomato paste
- 8 cups unsalted beef stock
- salt and pepper to taste
Directions
Season meat with salt & pepper. Sear ribs in olive oil in a deep sautee pan until golden brown. Add all ingredients to pan. Bring to a simmer and cook for 4 hours on low heat or until meat is fork tender. Strain off liquid and reduce until sauce coats the back of a spoon. Set ribs aside and discard vegetables. Finish by adding ribs back to sauce and warm through. Season with course sea salt.
Pair with a rich and robust red such as Merlot.