Ingredients: |
Ingredients: 8 Boneless short ribs (about 4 ½ to 5 ½ lbs - each rib cut into 4 pieces)
¼ cup canola oil
2 large onions, coarsely chopped
1 lb carrots, peeled and coarsely chopped
1 bottle (750 ml) cabernet (red wine) – not expensive (I used about ¾ of the bottle)
1 bottle (750 ml) tawny port – not expensive (I used about ¾ of the bottle)
2 cups chicken broth
½ cup red wine vinegar
¼ cup honey
2 whole heads of garlic, halved crosswise
Sauce
¼ cup coarse grained mustard
1 ½ tablespoon butter, at room temperature
1 ½ tablespoon all purpose flour
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Directions: |
Directions:Preheat oven to 250 degrees.
Sprinkle ribs generously with salt & pepper. Heat oil in a large ovenproof pot over high heat. Add ribs and cook until brown on sides, about 10 minutes. Using tongs, transfer ribs to plate.
Add onions and carrots to pot and cook until brown, stirring frequently, about 10 minutes.
Add wine, port, broth, vinegar, honey and garlic; bring to boil and scrape up those generous browned bits. Boil 10 minutes, return ribs to the pot, bring to a boil and transfer uncovered pot to oven.
Adjust the oven temperature so the pot simmers, but not furiously. Cook until the ribs are fork tender, about 2 ½ hours.
If you want to stop here and finish the next day, just let the mixture cool and refrigerate, likely 4 + hours or overnight. When congealed it’s easy to spoon off the fat in the pot.
Then remove ribs to a plate carefully with tongs, and picking off bits of onion, etc that are clinging to the ribs. Then you can strain the solids, discard them and proceed to finish the sauce. If you’re doing this all in one day you’ll need to spoon off the fat off the broth while its still hot and then proceed as above.
After you’ve removed the ribs and discarded the solids you’re in the home stretch. Boil and reduce the broth to three cups.
Add the mustard and whisk into the broth. Blend the butter and flour into a smooth paste (roux) and whisk into the broth (broth should be just below boiling).
Boil until thickened, whisking continuously. Season to taste with salt & pepper. Return ribs to pot. Simmer until ribs are well heated. Serve with mashed potatoes (Yukon gold or Russet) Bon Appetit. |
Personal
Notes: |
Personal
Notes: I've made this recipe numerous times for guests and for family holiday dinners. I received this recipe from my friend John Slavcoff, (Gaithersberg, MD) about 30 years ago, and it still tastes amazing.
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