Spice And Wine Braised Short Ribs

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 meaty beef short ribs, about 1 lb. each
• oil, for browning
• salt & freshly ground black pepper
• 1 carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 2 -3 tablespoons tomato paste
• 1 bottle zinfandel or 1 bottle full bodied red wine
• 4 cups beef stock or 4 cups chicken stock
• 1 cinnamon stick
• 2 -3 chipotle chiles in adobo, minced
• 2 teaspoons cocoa
• 1 sprig thyme
• rosemary

Recipe

• 1 preheat the oven to 300-325°f.
• 2 choose a heavy casserole or dutch oven with a lid.
• 3 use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
• 4 heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.
• 5 season the ribs with salt and pepper.
• 6 brown in batches.
• 7 reserve the ribs on a plate.
• 8 pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
• 9 cook until nicely caramelized.
• 10 add the garlic and tomato paste.
• 11 cook for 1 minute.
• 12 add the wine and cook until reduced by half, then add the stock, spices and herbs.
• 13 bring to boiling then add the ribs to the pot.
• 14 (if using a skillet, prepare to this point and transfer to the baking dish).
• 15 cover the ribs and place in the oven.
• 16 after about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
• 17 reduce the oven heat if necessary.
• 18 cook until tender-- about 2 hours.
• 19 keep checking to make sure there’s enough liquid.
• 20 when the ribs are done, remove from the pot and keep warm.
• 21 let the pot rest until the fat rises to the surface.
• 22 remove any excess fat.
• 23 remove the cinnamon stick and herb sprigs.
• 24 for a more refined sauce, purée or put through a food mill.
• 25 reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
• 26 serve the ribs warmed in the sauce.