These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly.
- For Marinade:
- 1 bottle full-bodied red wine, such as Cotes du Rhone
- 2 medium carrots, coarsely chopped
- 1 large leek, white and tender green, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 4 parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- For Ribs:
- 8 beef short ribs (about 5 1/2 pounds), trimmed of excess fat
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup vegetable oil
- 1 quart rich veal stock, or one 6 1/2-ounce container demiglace diluted in 3 cups of water
- For Sauce:
- 2 tablespoons grainy mustard
- Salt and ground pepper
FOR MARINADE: In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a large shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.
FOR RIBS: Preheat the oven to 300 degrees F. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.
Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock. Cover with foil and bake for about 3 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a large baking dish. Leave the oven on.
FOR SAUCE: Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to 2 cups, about 15 minutes. Whisk in the mustard and season with salt and pepper. Pour the sauce over the ribs.
TO SERVE: Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.
WINE RECOMMENDATION: The big, meaty flavors of the braised short ribs match the complex dark fruit character of the 1995 Pahlmeyer red Bordeaux Blend. An alternative: the 1994 Ridge Geyserville, a Zinfandel blend; its extracted dark jammy fruit and hints of smoke and leather suit the braised meat and tender vegetables.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
734 calories; 39g total fat; 184mg cholesterol; 315mg sodium; 14g carbohydrates; 2g fiber; 64g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.