BEEF SHORT RIBS MARINATED AND BRAISED IN RED WINE

 

 

 
These beef short ribs become spectacular if marinated overnight! This wonderful braised meat will delight your palate! Serve with a fantastic wine from Cotes-du-Rhone, such as Chateau-Neuf-du-Pape! Enjoy!

 

Serving 4
Preparation:
– The day before: 15 minutes
– The next day: 1 hour; cooking time: 3 ½ hours

 
4 lbs. beef short ribs (2 per serving)
For the marinade:
1 bottle of Cotes-du-Rhone or Shiraz (750 ml)
1 celery rib, peeled and sliced
2 carrots, peeled and sliced
1 onion, peeled stuck with 1 clove
3 garlic cloves, peeled
5 peppercorns
1 bouquet garni (thyme, Italian parsley and bay leaf)

 

Ingredients for the short ribs:
2 tbsp. olive oil
2 oz. bacon or pancetta, diced
1 yellow onion, chopped
5 garlic cloves, minced
4 carrots, chopped
4 celery ribs, chopped
1 can diced tomatoes (14 oz.)
5 sprigs of thyme
4 sprigs of rosemary
2 cups of beef bouillon
Salt and pepper

 

 

THE DAY BEFORE, PREPARATION OF THE MARINADE:
Combine all the ingredients of the marinade in a large bowl. Add the beef short ribs. Cover and refrigerate. Marinate overnight. Stir the ribs to be sure that they are all covered with the marinade.

THE NEXT DAY:
Preheat the oven to 325 F. with the oven rack placed in the lower third of the oven.
Take the meat off the marinade with tongs and place it in a large bowl. Pat dry with paper towel. Season the ribs with salt and pepper. Drain the marinade in a large bowl. Keep the wine. Discard the vegetables.
In a medium sauce pan, bring the wine to a boil and reduce for 20 minutes.
Heat 1 ½ tbsp. olive oil in a large frying pan over high heat. Add 4 beef short ribs. Brown the ribs on all sides (1 minute per side). Place the ribs on a plate. Repeat with the other 4 ribs.
Heat ½ tbsp. of olive oil in a Le Creuset round French oven on medium heat. Add the bacon or pancetta and cook until the fat is rendered. Discard the fat, keeping the equivalent of ½ tbsp. on the bottom of the pot. Add the onion and garlic and cook 2 minutes. Add the carrots, celery and herbs and cook 3 minutes. Stir in the tomatoes with their juice. Season the vegetables with salt and pepper. Place the ribs with their juice in the French oven, bones side down.
Add the reduced wine (through a fine sieve) and the beef bouillon. Bring to a boil. Cover the round French oven and transfer to oven.
Braise 2 ½ hours to 3 hours. The meat must be very tender.
Skim off the excess of fat from the surface. Discard the herbs stems.
Serve over mashed potatoes or fresh pasta.

Bon Appétit!