Cafe Sicilia's Braised Short Ribs in Red Wine
Mar 03, 2016 01:44PM ● Published by Steph Rodriguez
4 pounds beef short ribs, cut crosswise
1 1/2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1Tbsp brown sugar
1/4 cup olive oil
2 onions, chopped
3 celery stalks, chopped
3 carrots, chopped
4 cloves garlic, chopped
2 Tbsp tomato paste
3 Tbsp flour
1 750ml bottle red wine (minus a glass for the cook if you like!)
fresh thyme sprigs
fresh rosemary sprigs
fresh Italian parsley, roughly chopped
2 cups beef stock, approximately
Preheat the oven to 350ºF. Season the short ribs generously with salt and pepper. Warm a Dutch oven over medium-high heat and add the olive oil. Sear the ribs on all sides until they become nicely browned, working in batches so you don’t overcrowd the pan.
Remove the ribs from pan and add the onion, celery and carrots. Cook for about 5 minutes, until the veggies have softened a bit. Add the chopped garlic, sauté until fragrant. Add the tomato paste and flour to the veggies and stir for a few minutes until the paste and flour deep brown color. Add the wine, bring the mixture to the boil. Use a wooden spoon to scrape off all the brown bits that cling to the bottom of the pot. Reduce the heat to medium-low and cook until the liquid is reduced by about half. Add the brown sugar. Add the ribs back to the pot. Tie rosemary and thyme together with kitchen twine and add to the pot. Add enough stock to almost cover the ribs. Bring the liquid to a boil once more, then place the lid on the Dutch oven and transfer it to the preheated oven.
Allow to cook for 2 to 2 ½ hours, until the ribs are fork tender and falling off the bone. Carefully remove the ribs from the pot and skim off the excess fat. Puree the veggies in the sauce with an immersion blender, this will thicken the sauce OR if you prefer to keep the veggies chunky thicken the sauce with a little Wondra flour. Replace the ribs in the sauce and reheat gently. Sprinkle with chopped parsley. Serve over rigatoni pasta or cheesy polenta.