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Merlot Braised Short Ribs

Merlot Braised Short Ribs
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 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

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.

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