Categories: Disney
Ingredients
- 6 each prime short ribs (each bone-in short rib should weigh about 16 oz.)
- 1 bottle cabernet sauvignon
- 1 can frozen blackberries with juice (thawed)
- 1 large diced onion
- 2 coarse sliced carrots
- 1 fennel bulb
- 1/2 bunch fresh thyme stems
- 5 sage leaves
- 3 TB kosher salt
- 2 TB Coarse ground black pepper
- 4 C veal demi glace
- 2 C chicken stock
- 1/4 C neutral cooking oil
Directions
- Season short ribs with salt and pepper 2 hours before you sear them.
- Keep them cold in the refrigerator.
- Brown the seasoned short ribs in a sauté pan; set on medium-high heat.
- Add the sliced vegetables.
- Reduce the heat to medium and brown all vegetables.
- Once all vegetables are evenly browned, add one bottle of good cabernet sauvignon and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%.
- Transfer wine, vegetables and beef short ribs to a crock pot/sauce pan.
- Add demi glace, chicken stock and thawed blackberries to the ribs and wine.
- There should be enough liquid to cover the ribs completely by at least 2 inches.
- Bring to a boil, cover and reduce to a slow simmer.
- Continue simmering the short ribs for 2 ½-3 hours or until tender.
- Allow ribs to cool in the liquid at room temperature for one hour.
- Remove ribs from liquid and remove the bones from the short ribs.
- Reduce the liquid to sauce consistency, strain and pour over the short ribs and refrigerate until ready to use.