- 4 pounds short ribs
- ¼ cup extra virgin olive oil
- 3 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 5 cloves garlic, peeled and thinly sliced
- 1 teaspoon each rosemary, thyme, oregano, black peppercorns, fresh herbs if available
- 3 bay leaves
- 1 cup chicken stock
- 2 cups full-bodied red wine, cabernet sauvignon or similar
- Salt and pepper
- Beurre Manie “kneaded butter”
- 1 stick (¼ pound) butter, softened
- 1 cup flour
Preheat oven to 300o.
Season the ribs with salt and pepper ribs. In a large ovenproof Dutch oven or large roasting pan, heat olive oil until hot but not smoking and sauté the ribs on all sides until brown. Remove ribs to a plate.
Add vegetables and herbs to the Dutch oven then place ribs on top. Add stock and wine to cover the ribs and cook at 300o for 4 hours covered with aluminum foil.
Remove ribs from Dutch oven, then strain veggies and save liquid, returning it to the Dutch oven to reduce and thicken. I use a Beurre Manie to thicken the sauce by incorporating the butter into the flour and then adding it to the sauce gradually until desired thickness is achieved. Return ribs to the pot to reheat before serving.
These ribs are even better if made the day before and refrigerated overnight. Also, it is easier to remove fat that solidifies on the surface before making the sauce. Once sauce is made add ribs, cover and return to oven for 1 hour at 300o