Braised Short-Ribs

2lbs. short ribs, 1-3/4 inch lengths
2 tbsp. olive oil
3 shallots, peeled and finely chopped
6 cloves garlic, peeled and crushed
1 cup ruby port
1 cup dry red wine
6 cups veal or beef stock
8 sprigs fresh thyme
2 bay leaves

Preheat oven to 350°F. Trim off and discard excess fat from short ribs. Sprinkle both sides with salt and pepper. Heat oil in a Dutch oven on medium-high heat. Sear ribs for 5 to 7 minutes, or until brown on all sides.

Transfer to a plate and set aside. Pour off all but 1 tablespoon fat from the pan and decrease the heat to medium. Add shallots and garlic, then cook for 2 minutes. Add port and wine, stirring to deglaze the bottom of the pan. Add stock, thyme, bay leaves, and browned short ribs, then bring to a boil. Cover the Dutch oven with aluminum foil, shiny side in, and use a knife to pierce five to six holes in it to allow steam to escape. Place the Dutch oven in the oven and bake, turning meat occasionally, for 4 to 5 hours, or until meat is falling off the bone. Remove from the oven and allow short-ribs to cool in liquid for 1 hour. Take meat off bones and keep meat warm. Reserve cooking liquid to make short-rib jus.

Short-Rib Jus

Strain cooking liquid from ribs through a fine sieve into a large saucepan. Bring to a simmer on medium heat and cook for 10 to 12 minutes, or until reduced by half. You should have about 2 cups of rib jus; use 1 cup and set aside the rest for another use. Season rib jus with salt. Add 1-cup veal reduction and continue cooking for about 10 minutes. Keep warm.

Now you are ready to bring all these wonderful ingredients together for Pappardelle with Short-rib Meat, Toasted Pine Nuts, Tomatoes and Arugula. Enjoy…

 

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