American
Cuisine
Ingredients:
- 2 tbsp olive
oil.
- 2 pounds
short ribs.
- ½ cup flour.
- kosher salt.
- Fresh ground
black pepper.
- 1 cup diced
celery.
- 1 cup diced
carrots.
- 2 cup diced
onion.
- 3 large
cloves of fresh garlic.
- 2 cups diced
fresh tomatoes.
- 1 ½ cups
Merlot.
- 6 sprigs of
fresh thyme.
- 6 large
sprigs of parsley.
- 4 sprigs of
fresh rosemary.
- 3 bay leaves.
- 2 cups good
veal stock or beef bouillon.
Directions:
- Season the
ribs with salt and pepper.
- Dredge them
lightly in the flour. This will aid in the browning process and help to thicken
the sauce.
- Preheat a
large saute pan over medium high heat.
- Add the olive
oil and then the short ribs. Carefully brown on each side trying to produce
little nibs of meat, flour and fat drippings.
- Remove the
ribs and place on a large plate and set aside.
- Turn the heat
up a little and add the diced carrots, celery, garlic and onion. Stir while
trying to brown evenly on all sides.
- Add the diced
tomatoes and stir in for 3 minutes.
- Add the red
wine, simmer until reduced by ⅔.
- Place the
browned short ribs back to the pan along with the veal stock and herbs.
- Bring the
stock and short ribs to a simmer and then place in a 325 degree oven for 2-3
hours and may be longer if needed.
- Keep testing
the ribs by taking the pan out of the oven and try to pull the meat apart with
two forks.
- If the meat
pulls away easily they are done. If there is resistance place the short ribs
back in the oven and set timer for 30 min.
- Keep doing
this until the cooking process is complete.