Cabernet-Braised Short Ribs As Made By Chef Wolfgang Puck
Here's a video that shows you how to make it:
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon
2 tablespoons all purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth
Italian parsley, chopped, as needed
# Preheat the oven to 350F˚/180C˚.
# In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
# Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
# Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
# In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well browned, 4 to 5 minutes per side. Transfer ribs to plate.
# In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
# Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
# Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
# Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.