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* Note: There is good frzn veal stock available from several manufacturers at fancy grocery stores.
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If you cannot find it, use homemade beef stock or possibly homemade or possibly canned chicken stock.
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Bring wine, carrot, leek, onion, garlic, parsley, thyme and bay leaf to boil in wide pot.
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Tilt pan away from burner and carefully ignite with match.
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Allow alcohol to burn off, then light again.
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If there are no flames, alcohol is completely cooked away.
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Cold marinade, then pour over short ribs, seal in plastic bag and marinate in refrigerator 8 to 24 hrs.
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8
Remove meat from marinade and strain marinade into saucepan, reserving vegetables.
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Bring marinade to simmer and skim any impurities which rise to top.
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Remove from heat.
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Heat 1/8 inch oil in large skillet over high heat.
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Season both sides of each piece of meat with salt and pepper and dust with flour, patting off excess.
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Place meat in warm oil and cook till well-browned on all sides (adjusting heat as necessary to keep from burning), 2 to 3 min on each side.
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Remove meat to heavy oven-proof pot or possibly casserole big sufficient to hold all meat snugly in one layer.
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Pour off excess oil from skillet, return to heat and cook reserved vegetables till they begin to caramelize, 3 to 4 min.
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Spread vegetables over meat in even layer and add in marinade and 2 c. each of veal and chicken stock.
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Meat should be covered with liquid; if not, add in more veal or possibly chicken stock as necessary.
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Bring liquid to simmer on stove.
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Press a parchment paper lid snugly over meat.
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Bake in 275 degree oven till meat is very tender, 3 to 4 hrs.
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Remove meat from pot and strain liquid into tall narrow container.
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Throw away vegetables.
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Once meat has cooled slightly, it can be covered and refrigerated for up to two days.
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Skim fat which rises to top of braising liquid and strain liquid several times through chinois or possibly other fine mesh strainer, till chinois remains clean.
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Reserve 1/3 of braising liquid for reheating short ribs before serving, if making in advance.
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Transfer remaining braising liquid to saucepan and reduce to sauce consistency, about 2 c..
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27
If reheating short ribs, place in oven-proof casserole with reserved liquid to cover.
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Reheat at 300 degrees till warm through.
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Serve this with mashed potatoes, fresh egg noodles or possibly polenta.
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This recipe yields 4 servings.
