LibreRecipes

Braised Beef Short Ribs with Root Vegetable Ragoût

Rating

Calories

802.0

Protein

76.0

Sodium

210.0

Fat

47.0

1 small onion

1 medium carrot

1/4 cup plus 1 tablespoon vegetable oil

1 cup dry red wine

3 thyme sprigs

1 Turkish bay leaf or 1/4 California bay leaf

1/2 teaspoon cracked black pepper

four 3/4-pound beef short ribs (sometimes called Flanken)

all-purpose flour for dusting ribs

2 cups veal stock (16 fluid ounces)

1/2 cup water if necessary

Accompaniment: root vegetable ragout

Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
Preheat oven to 300°F.
Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
. Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
Serve short ribs with braising liquid and vegetable ragout.