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Рецепт Short Ribs Braised In Merlot
by Global Cookbook

Short Ribs Braised In Merlot
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Ингредиенты

  • 12 x beef short ribs - (4 1/2 to 5 lbs total) trimmed
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 2 lrg carrots diced - (abt 1 c.)
  • 1 lrg onion diced - (abt 2 c.)
  • 2 sm leeks, white and light green parts thinly sliced
  • 2 tsp sugar
  • 2 Tbsp. flour
  • 1 Tbsp. chopped garlic
  • 1 1/2 c. Merlot
  • 1 1/2 c. low-salt chicken broth
  • 1 x bay leaf
  • 1/2 tsp dry thyme

Инструкции

  1. Season ribs with salt and pepper. Heat oil over high heat in stove-top, oven-safe casserole large sufficient to hold ribs in single layer without crowding. When oil is warm, add in ribs in 2 batches, searing on all sides till browned, 2 to 4 min per side. Use tongs to set ribs aside on platter.
  2. Pour off all but 1 Tbsp. oil. Add in carrots, onion and leeks. Cook over medium heat till browned, stirring often, about 7 min. Add in sugar; stir till melted. Add in flour and garlic. Stir well. Cook 1 minute.
  3. Return ribs and juices to pot. Add in wine, broth, bay leaf and thyme. Bring to simmer on top of stove, pressing ribs down to keep them covered with liquid.
  4. Bake at 300 degrees, covered, till ribs are just tender but not falling apart (ribs will cook more when reheated), about 1 hour 15 min.
  5. Cold casserole on counter, then chill overnight. Skim and throw away visible fat. (Can be refrigerated 2 days.)
  6. To serve, reheat, covered, in 350 degree oven till just warm, about 40 min. Taste sauce and adjust seasonings. Serve warm over herbed egg noodles.
  7. This recipe yields 4 to 6 servings.
  8. NOTES :