Ingredients
- Serves 8 with leftovers
- These are great made a day early and chilled overnight. This allows you to to skim some of the hardened fat off the top to produce a less greasy pan sauce, but are just as good made the day of.
- 8-9 pounds meaty short ribs
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresk thyme, minced
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup (about) vegetable or olive oil
- 2 - 750 ml bottles of Cabernet Sauvingnon
- 2-4 cups beef stock (this will depend on the size and shape of the pot you use, you will need enough to just about cover the ribs with liquid)
- 2 tablespoons of butter, room temperature
- 2 teaspoons all purpose flour
Directions
-
The day before cooking the ribs, season the ribs on all sides with the rosemary, thyme, salt, and pepper and place in a large glass baking dish. Cover and chill overnight.
-
Let ribs stand at room temp before continuing. Preheat oven to 375 degrees F. In a large dutch oven, heat two tablespoon of oil over medium-high heat. Working in batches, add short ribs to pot in a single layer, turning about every 2 minutes to brown all sides. Place browned ribs in large bowl, and add more oil to pot as needed to brown all the ribs. Once all ribs have been seared, pour off drippings from pot and return to medium heat. Add the wine, scraping up and browned bits on the bottom of the pan. Bring wine to a simmer, then return the ribs and any accumulated juices to the pot. Add enough beef stock to almost cover the ribs. Bring to a boil, then cover and transfer pot to oven.
-
making these the day of consumption, cook for about 3-3.5 hours, until meat is incredibly tender and falling off the bone.
-
making the day before, cook for about 2.5 hours, then let cool, cover, and chill overnight. The following day, skim some of the congealed fat off the top and return to 375 degree oven for another hour to and hour and a half, until the meat is tender and falling off the bone.
-
When ribs are done, remove meat and bones from pot, place in a tightly covered bowl and keep warm. Skim any fat from the top of the liquid, and bring to simmer over medium high heat on the stovetop. Boil until reduced to about 2 cups, about 20 minutes. Mix together butter and flour in a bowl until well combined, and whisk into simmering braising liquid. Continue whisking over medium-high heat until thickened slightly, about 2 minutes.
-
Plate ribs next to, or on top of the risotto, topped with sauce and the mixed herb gremolata.