Ingredients: |
Ingredients: 8-9 lbs meaty beef short ribs
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 tbsp coarse kosher salt
1 tbsp freshly ground black pepper
1/4 cup vegetable oil
2 750 ml bottles of Cabernet Sauvignon
2 tbsp butter, room temperature
2 tsp all purpose flour
Mixed-herb Gremolata
1/4 c finely chopped fresh Italian parsley
3 tbsp finely grated lemon peel
2 garlic cloves, minced
1 1/2 tbsp finely chopped fresh rosemary
1 1/2 tbsp finely chopped fresh thyme
|
Directions: |
Directions:Arrange ribs in single layer in 15x10x2 inch glass baking dish. Mix rosemary, thyme, salt and pepper in small bowl; sprinkle over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375F/ Heat 2 tbsp oil in heavy, ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 min per batch; add more oil as needed.
Transfer ribs to large bowl. Pour off drippings from pot and discard. Add wine to pot and simmer; scrap up browned bits. Return ribs and any juices to pot; bring to a boil. Cover; transfer to oven and braise until meat is very tender, about 2 hours. (Can be done one day ahead)
Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, approx 20 min.
Mix 2 tbsp butter and 2 tbsp flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 min.
Mixed-herb gremolata
mix all ingredients
Serve ribs over mashed potatoes or polenta. Top with sauce then sprinkle with mixed-herb gremolata. |
This recipe for Cabernet Braised Short Ribs is from