Slow-Braised Lostine Short Ribs
- 1 btl Cabernet Sauvignon
- 2 Tbs Vegetable Oil
- 6 Lostine Short Ribs (approx 1 package)
- 1 tsp Black peppercorns, crushed
- 10 Garlic cloves, peeled
- 8 Shallots - trimmed, rinsed, split & dried
- 2 Medium organic carrots - peeled, trimmed & cut into 1" lengths
- 2 Stalks organic celery - peeled, trimmed & cut into 1" lengths
- 1 Medium leek, white & green parts only, coarsely chopped
- 6 Italian parsley sprigs
- 2 Thyme sprigs
- 2 Bay leaves
- 2 Tbs Tomato paste
- 2 qts Unsalted organic beef stock or chicken stock
- 1 tsp Freshly ground white pepper
1. Put the wine in a large saucepan and bring to a boil over high heat.
2. Continue boiling until the liquid reduces to half its original volume, 20 to 30 minutes.
3. Remove from the heat and set aside.
4. Center a rack in the oven and preheat the oven to 350 degrees F.
5. Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat.
6. Season the ribs all over with salt and the crushed pepper.
7. Dust the ribs with about 2 tablespoons of flour and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
8. Transfer the browned ribs to a plate.
9. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs.
10. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
11. Add the reduced wine, browned ribs, and stock to the pot.
12. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork.
13. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
14. Using six heated serving plates, place one rib in the center of each plate. Serve with Spring Vegetable Risotto.