Beef- Port-Braised Short Ribs
Source of Recipe
New York Daily News 1/20/02
Recipe Introduction
Marc Meyer, executive chef and owner of Five Points suggests serving these ribs with celery-root puree, mashed potatoes or soft polenta.
List of Ingredients
Serves 4
4 large, meaty short ribs, each cut 6 inches long
1 bottle full-bodied red wine, such as Zinfandel
5 tablespoons olive oil, divided
Salt and fresh pepper, to taste
2 carrots, chopped coarse
2 ribs celery, chopped coarse
2 small white or Spanish onions, chopped coarse
8-ounce can tomato paste
1 bay leaf
1 tablespoon black peppercorns
1 bulb garlic, halved crosswise
1/2 bunch fresh thyme
2 cups full-bodied sweet port
1-2 cups chicken or beef stock, as needed
Recipe
In a large resealable plastic bag, combine the ribs and wine and let marinate in the refrigerator for 1-2 days.
To cook the ribs, heat 2 tablespoons of the oil in a roasting pan large enough to hold all the ingredients. Remove the ribs from the marinade, reserving the wine. Blot the ribs dry, season generously with salt and pepper, and sear ribs well on all sides. Remove the ribs and set aside.
Pour the fat from the pan, add the remaining oil and the carrots, celery, onions, bay leaf, peppercorns, garlic and thyme. Cook on medium-high heat until the vegetables are softened and the onions are lightly caramelized. Add the tomato paste and let it sizzle a minute. Add the reserved marinade and the port; reduce over medium-high heat until thickened somewhat.
Return the ribs to the pan and add enough stock to cover. Bring to a boil, then lower the heat so the liquid is at a simmer. Simmer the ribs about 3 hours, until the meat is meltingly tender.
Remove the ribs from the pan; keep warm. Strain the liquid and return it to the pan. Reduce the liquid to the desired consistency and serve with ribs.
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