Braised Beef Short Ribs in a Red Wine Sauce

 

5-6 Pounds of Beef Short Ribs, English Cut

3 Carrots

1/3 upper part of celery bunch with leaves (cut the top off the bunch)

1 large yellow onion

6-7 cloves of garlic

A sprig of thyme or a sprinkle of dried time 1/2 teaspoon

A small sprig of rosemary (very small) or a pinch of dried rosemary. Careful with this herb on this dish or it will dominate the red wine. 

2 bay leaves

2 spice cloves

1/2 teaspoon peppercorns or a couple of taps of ground black

1 750ml bottle of red wine blend (any brand)

4-5 cups of beef stock (Better than Bullion Beef) or homemade

2 tablespoons kitchen bouquet

a light sprinkling of Montreal steak seasoning on top of the ribs (this is the salt for your dish/also it's in the bullion)

Heat a cast-iron pan with a good shot of cooking spray. When it looks hot, add 2 tablespoons avocado oil and 2 pats butter (you can use any oil that takes a high heat).

Sear short ribs on all sides and ends, allow enough time for a slight crust to build. Get some good tongs because you will need to stand there and hold the rib while the little ends sear. Use seasoned cast iron for the best result.

Transfer seared ribs fatty side up/bone side down in a dutch oven, strain all but two tablespoons of fat from the cast iron skillet.

Add 1 onion cut in half and brown it on both sides, add to the dutch oven.

Throw smashed peeled garlic cloves into the skillet, brown golden and aromatic transfer to the dutch oven.

Deglaze cast iron skillet with the entire bottle of wine, let cook for two minutes while scraping the bottom of the skillet, transfer to the dutch oven.

Heat your beef stock in the skillet before adding to the Dutch oven.

Everybody in the pool now, all remaining ingredients added into the Dutch oven, reserving the Montreal steak seasoning which is to be sprinkled over the ribs peeking out of the wine bath.

Cover and place in a 400 degree for 30 minutes, lower heat to 265 for 3-1/2 hours or till tender.

Remove from oven, leave everything in the dutch oven. uncover and cool (about an hour, I place a splatter screen over it while it cools) Cover, and put it to bed in the refrigerate overnight.

Next day, remove solid fat from the top of the sauce, reserve, and set aside.

Return the dutch oven to a 400-degree oven for 35 minutes or till piping hot.

Remove pan from oven, transfer the short rib sauce, through a large mesh strainer, into a bowl, and reserve.

In the meantime, take 2 tablespoons of reserved fat and 2 tablespoons flour for every 1 cup of short rib sauce, I did 6 of each. Create a rue, cook out the raw flour flavor, slowly add hot stock whisking with addition. Bring to a low simmer till thickened.

This should be served with Mashed Potatoes ala David Paul and something with an acidic bite to cut the richness, like broccolini, asparagus, or broccoli in a light lemon sauce.