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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Method
- In a large skillet, heat the oil.
- Season the ribs with salt and pepper.
- Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes.
- Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes.
- Add the wine and thyme sprigs and bring to a boil over high heat.
- Pour the hot marinade over the ribs and let cool.
- Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350.
- Transfer the ribs and marinade to a large, enameled cast-iron casserole.
- Add the chicken stock and bring to a boil.
- Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart.
- Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off.
- Strain the sauce into a heatproof measuring cup and skim off as much fat as possible.
- Pour the sauce over the meat; there should be about 2 cups.
- Preheat the broiler.
- Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes.
- Transfer the meat to plates, spoon the sauce on top and serve.
