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SHORT RIBS

RED WINE-BRAISED

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INGREDIENTS

  • 5 lbs. bone-in beef short ribs, cut crosswise into 2” pieces

  • Salt and black pepper

  • 3 Tbsp. vegetable oil

  • 3 medium onions, roughly chopped

  • 3 medium carrots, peeled, chopped

  • 2 celery stalks, chopped

  • 3 Tbsp. all-purpose flour

  • 1 Tbsp. tomato paste

  • 1 bottle (750 ml) Cabernet Sauvignon (or another dry red wine)

  • 10 sprigs flat-leaf parsley

  • 8 sprigs thyme

  • 4 sprigs oregano

  • 2 sprigs rosemary

  • 2 fresh bay leaves

  • 1 head of garlic, halved crosswise

  • 4 cups beef stock

DIRECTIONS

  1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches and be sure to brown the short ribs on all sides, about 8 minutes per batch. Transfer short ribs to
    a plate. Pour off all but 3 Tbsp. drippings from pot.

  2. Add onions, carrots, and celery to pot and cook over medium-high, stirring often, until onions are browned, about 5 minutes. 

  3. Add flour and tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes.

  4. Pour in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. 

  5. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2½ hours.

  6. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

CONTACT US

CALL US

Tel: (914) 372-7777 
(Line open Mon - Fri from 9:00am - 7:00pm EST)

MERTEN & STORCK

12 E 33rd Street, 6th Floor

New York, NY 10016

The Cookware Company (USA), LLC
94 N. Broadway
Irvington, NY 10533

ms@cookware-co.com

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