Short Ribs Braised in Red Wine

This probably sounds like a broken record, but when I see short ribs on a menu, I am often inclined to order them.  Not always, but they are always so tender, succulent and juicy and surrender at the presence of your fork.  If they don't, and you need a knife, you ordered the wrong thing.

My mom had given me a recipe for short ribs recently, but since I didn't have the proper ingredients, I decided to take a different direction.  Food and wine magazine seems to be a place I've been looking a lot for recipes, and so I picked one by Ken Frank.  They need about 2 hours of cooking time, plus a little prep time.  But, as the tougher delicious meats go, they need time and liquid.

Here is a recipe I know you'll like, but probably say to serve them with a pasta or egg noodle, like it recommends.

Ingredients:

Serves 4 (I cut the recipe in half, I am listing the full recipe)
Recipe Courtesy of Food and Wine Magazine

1 tablespoon butter
1 medium onion, finely chopped
1 carrot, chopped
1 rib of celery, chopped
2 tablespoons tomato paste (I used a small tomato, skinned and seeded)
2 tablespoons flour
1 bottle red wine
2 cups chicken stock
2 tablespoons vegetable oil
~ 3 pounds of flanken cut short ribs, with bone
salt and pepper
egg noodles



In large dutch oven, add butter and heat over medium-low.  Add carrots, onions and celery and cook covered for 5 minutes.  Remove cover, stir and cook until browned, about 3 minutes.  Stir in tomato and then add flour.  Stir and cook one minute.  Add stock and wine and bring to a low simmer.

In the mean time, heat oil in a large pan and heat over medium-high heat.  Season ribs with salt and pepper and then place in pan and sear on all sides, about 15 minutes.

Add ribs to pot and cook, partially covered for 2 hours on a low simmer.  If the ribs are not falling off the bone after two hours, cook additionally until they cut or fall off easily.

Transfer ribs to a plate, remove bones.  Strain sauce and discard vegetables.  Return liquid to pot and boil to reduce to 2 cups.  Return rib meat to pot, reduce heat to low, and cook until heated, about 3-5 minutes.  Serve with sauce and egg noodles