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Recipe
Braised Short Ribs With Red Wine Gravy Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 185 | |
| Calories from Fat 85 | 46% |
| Total Fat 9.61g | 12% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 269mg | 8% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.43g | 1% |
| Protein 2.47g | 4% |
Ingredients Convert Measures
- 1/4 c. all-purpose flour
- 1 tsp grnd allspice - (generous)
- 12 x meaty short ribs, 3" to 4" long top membrane
- trimmed - (abt 5 1/2 lbs)
- Salt to taste
- Freshly-grnd black pepper to taste
- 4 Tbsp. vegetable oil
- 3 lrg onions minced
- 3 lrg carrots peeled, minced
- 3 lrg celery stalks minced
- 4 lrg garlic cloves chopped
- 1 Tbsp. dry thyme
- 2 tsp caraway seeds
- 8 ounce plum tomatoes minced
- 3 sm bay leaves
- 3 c. canned beef broth
- 2 c. dry red wine
- Minced celery leaves
Directions
- Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add in 6 ribs to flour mix and turn to coat. Heat 3 Tbsp. oil in heavy large pot over medium-high heat. Add in floured ribs; saute/fry till brown, turning occasionally, about 6 min. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mix.
- Add in 1 Tbsp. oil to pot. Add in onions, carrots and celery stalks; saute/fry till vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 min.
- Add in garlic, thyme and caraway seeds to pot; stir 1 minute. Fold in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add in broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer till meat is almost tender, about 1 hour.
- Uncover pot. Simmer ribs 30 min, occasionally spooning fat from surface; reserve 2 Tbsp. fat. Stir reserved flour-coating mix and reserved 2 Tbsp. fat in small bowl till smooth; mix paste into sauce around ribs. Simmer till meat is very tender and gravy thickens, about 45 min longer. Season with salt and pepper.
- Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.
- This recipe yields 6 servings.
- Comments: Tiring of the ultra-refined nouvelle cuisine which epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks. Orecchiette pasta or possibly mashed potatoes are great to catch the gravy.
