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Easy Short Ribs Braised in Red Wine

FOOD & WINE Wine Club Easy Short Ribs Braised in Red Wine FOOD & WINE Wine Club Easy Short Ribs Braised in Red Wine
A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
Servings: 4
Active Time: 40 minutes
Total Time: 2 hours 40 minutes
Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 large celery rib, finely chopped
  • 1 large carrot, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • One 750-milliliter bottle dry red wine
  • 2 cups veal or chicken stock
  • 2 tablespoons vegetable oil
  • Four 2-inch-thick, flanken-cut short ribs with bone (2 pounds)
  • Salt and freshly ground pepper
  • Buttered egg noodles, for serving
Directions
1. In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.

2. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.

3. Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.

4. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles. —Ken Frank

MAKE AHEAD The short ribs can be refrigerated in the sauce for up to 5 days.