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Braised Short Ribs with Red Wine & Herbs




Source of Recipe


The Spice Hunter






List of Ingredients



• 1/4 cup all purpose flour
  
• 1 t. Spice Hunter Allspice
  
• 12 3- to 4-inch long meaty short ribs (about 5 1/2 lbs)
  
• 3 T. vegetable oil
  
• 3 large onions, chopped
  
• 3 large carrots, peeled, chopped
  
• 3 large celery stalks, chopped
  
• 4 large garlic cloves, minced
  
• 1 T. Spice Hunter Thyme
  
• 1 t. Spice Hunter Marjoram
  
• 2 t. Spice Hunter Caraway Seeds
  
• 6 plum tomatoes, chopped
  
• 3 Spice Hunter Bay Leaves
  
• 3 cups canned beef broth
  
• 4 cups dry red wine
  






Instructions



1. Boil wine in a 2-quart saucepan until reduced to about 1 cup.
   
2. Stir flour and allspice together in medium bowl.
   Season short ribs generously with salt and pepper.
   Heat oil in a large, heavy, ovenproof pot over medium high heat. Coat ribs with flour, and place as many as will fit, without crowding, into pot. Brown ribs, turning occasionally, about 6 minutes. Transfer to bowl. Repeat flouring, browning, and transferring to bowl with remaining ribs.
   
   
3. Add onions, carrots and celery to pot. Saute until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
   
4. While vegetables are browning, preheat oven to 300 degrees F.
   
5. Add garlic, thyme, marjoram and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves.
   Arrange ribs in a single layer in pot. Add broth and wine.
   
6. Place pot, tightly covered, on middle rack in oven.
   Braise ribs in oven for 4 hours, or until meat gives no resistance when pierced with a fork. Add more broth after about 3 hours if most of liquid has evaporated.
   
7. When ribs are done, use tongs to carefully remove them from pot to a bowl. Strain cooking liquid through a sieve or colander into a 4 quart sauce pan. Discard contents of colander. Boil cooking liquid, skimming off fat with a spoon, until reduced by about 1/3.
   
8. To serve, spoon a little of the cooking liquid onto plate, top with a short rib. Serve with garlic mashed potatoes, and a vegetable.