Shortribs: The Cornerstone of every great culture.
6 to 8 servings
Prep Time 20 minutes
Cook Time: 3 hours 40 minutes
6 pounds short ribs (English cut if possible)
Coarse salt and freshly ground black pepper
3 tablespoons vegetable oil
2 carrots, chopped
2 stalks celery, chopped
2 medium onions, chopped
6 shallots, peeled and quartered
1 tablespoon tomato paste
3 tablespoons flour
1/2 cup ruby port wine
4 cups full-bodied red wine, preferably Cabernet Sauvignon
2 sprigs rosemary
10 sprigs parsley
8 sprigs thyme
2 bay leaves
1 head garlic, halved crosswise
4 cups veal stock (or beef stock)
Heat oven to 300°. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.
Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Adjust seasoning, to taste, spoon sauce over short ribs, and serve.