Beef Shortribs in Red Wine Sauce
Yields 6
  1. 5 # Meaty beef short ribs
  2. 0.5 bttl. Hearty red wine
  3. 1 ea. Onions, sliced
  4. 2 ea. Carrots, sliced
  5. 2 ribs Celery, sliced
  6. 1/2 ea. Medium tomato, diced or 3 Tbsp tomato paste
  7. 1 ea. Bay leaves
  8. 5 ea. Garlic cloves, crushed
  9. 0.5 tbsp. Black peppercorns, cracked
  10. 3 sprigs Rosemary
  11. 3 sprigs Thyme
  12. 3 sprigs Parsley
  13. 0.5 tsp. FG pepper
  14. 1.5 tsp. Salt
  15. 3 cups Stock, beef or veal
  1. Place ribs in bowl or heavy plastic bag.
  2. In separate bowl mix wine, onions, carrots, celery, bay leaf, peppercorns, rosemary and thyme.
  3. Pour over ribs and marinate overnight.
  4. Remove ribs and pat dry, strain vegetables out, saving wine.
  5. Sear meat in hot pan with oil, saute vegetables till golden, season with salt and pepper.
  6. Place meat in pan and top/surround with vegetables, add wine and enough stock to 3/4 up meat.
  7. Cover and bake in 300 degree oven for 3-4 hours, or until tender.
  8. Strain broth into another narrow container, skim fat (should have about 4 cups) and reduce till thickens. Coats the back of a spoon.
  9. Divide ribs onto plate and top with sauce.
  1. Optional - you may add vegetables back into broth and puree in blender, strain.
  2. Optional - you may thicken broth with a little corn starch and water.
Wisconsin Local Food
Beef Shortribs in Red Wine Sauce