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CATEGORY CUISINE TAG YIELD
6 Servings

INGREDIENTS

6 Short ribs, about 6 pounds
2 T Coarse salt
1/2 t Fresh-ground black pepper
1 T Olive oil
1 Onion, chopped
1 Carrot, chopped
1 Rib celery, chopped
1 1/4 c Water
2 c Red wine

INSTRUCTIONS

Trim any excess fat from the ribs. Sprinkle each rib on all sides,
except the bone-side, with 1 teaspoon of the salt. Put the ribs on a
rack atop a baking sheet to catch any drips. Cover with plastic wrap
and refrigerate for at least 8 hours. Heat the oven to 325ø. Dry the
ribs with paper towels and then sprinkle them with the ground pepper.
In a large pot, heat the oil over moderately high heat. Add three of
the ribs and brown them well on all sides, about 8 minutes. Remove  the
ribs. Brown the remaining ribs and remove them from the pot. Pour  off
all but 1 tablespoon of fat from the pot. Reduce the heat to
moderately low. Add the onion, carrot and celery and cook, stirring
occasionally, until the onion is translucent, about 5 minutes. Add  the
water and simmer 2 minutes, scraping the bottom of the pot to  dislodge
any brown bits. Transfer the vegetables and liquid to a  roasting pan.
Arrange the ribs, side by side, on top of the  vegetables and add any
accumulated juice. Pour the wine over the  ribs. Cover tightly with
aluminum foil and cook in the oven until  tender but not falling off
the bone, about 2 hours and 20 minutes.  Remove the ribs and keep warm.
Pour off most of the fat from the  roasting pan. Strain the braising
liquid into a medium saucepan and  press the vegetables to get all the
liquid. Discard the vegetables.  Bring to a boil over moderately high
heat and continue boiling until  the liquid is reduced to 2-1/2 cups,
about 5 minutes. Serve the ribs  with the jus poured over them.
Reprinted from Food & Wine website:
http://www.athand.com/sil/athand/__4641e33a0chSX1FBtnx/editorial/fw/
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com>
on Feb 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 2343.5mg
Potassium: 107.3mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.5g
Protein: <1g


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