Red Wine Braised Short Ribs

"This is an adaptation of a recipe from the late, great French chef, Jean-Louis Palladin."
 
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photo by threeovens photo by threeovens
photo by threeovens
Ready In:
5hrs 10mins
Ingredients:
19
Serves:
8
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ingredients

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directions

  • Season the short ribs with salt and pepper. Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned. Remove ribs and set aside.
  • Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan. Pour out and reserve.
  • Preheat oven to 350°F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more. Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt. Add enough water to cover contents by at least 1 inch.
  • Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone. Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.

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