You may also like
Categories:
white wine garlic mustard red pepper beef chuck beef stock olive oil carrots celery onions chicken stock thyme bay leaves cornstarch water thyme
Viewed: 118 - Published at: 8 years agoIngredients
- 1 cup dry white wine
- 3 tablespoons minced garlic
- 2 tablespoons Dijon mustard
- 1 teaspoon dried crushed red pepper
- 18 3-to-4 inch pieces meaty beef chuck short ribs
- 3 3/4 cups beef stock or canned broth
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped carrots
- 1 1/2 cups finely chopped celery
- 1 1/2 cups finely chopped onions
- 5 1/4 cups chicken stock or canned low-salt broth
- 4 teaspoons chopped fresh thyme
- 2 bay leaves
- 4 teaspoons cornstarch
- 1/4 cup water
- Fresh thyme sprigs
Method
- Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish.
- Add short ribs; turn to coat.
- Cover and refrigerate overnight, turning occasionally.
- Preheat oven to 500F.
- Using tongs, transfer short ribs to large roasting pan; reserve marinade.
- Sprinkle short ribs with salt and pepper.
- Roast until brown, turning once, about 30 minutes.
- Transfer short ribs to large bowl.
- Place roasting pan over 2 burners.
- Heat over medium-high heat.
- Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits.
- Pour pan juices into bowl with short ribs.
- Reduce oven temperature to 350F.
- Heat oil in heavy large ovenproof pot over medium-high heat.
- Add carrots, celery, onions and 2 tablespoons garlic.
- Saute until vegetables are tender, about 12 minutes.
- Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves.
- Bring to boil.
- Cover pot and place in oven.
- Bake until ribs are tender, about 2 hours.
- Using tongs, transfer short ribs to large bowl.
- Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes.
- Strain liquid; discard solids and return liquid to pot.
- Dissolve cornstarch in 1/4 cup water.
- Whisk into cooking liquid.
- Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes.
- Season with pepper.
- Return ribs to pot.
- Simmer until heated through, 3 minutes.
- Transfer to platter.
- Garnish with thyme.
