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1
To make the short ribs, you will need a thick-bottomed, two-quart saucepot.
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2
You will also need some tongs and a strainer or chinoise.
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Begin by heating the saucepot over high heat and seasoning the short ribs all over with salt and pepper.
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4
I personally prefer Meldon Salt and fresh ground pepper.
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Add the ribs to the pot and then turn the heat down a bit.
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6
Sear to golden brown on all sides, then remove to a holding plate.
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7
SautA onion, carrot, and celery until golden brown.
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When the vegetables are golden brown, pour in the wine and begin to reduce the wine.
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Cook until the wine is almost gone.
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Pour in the stock and then add the short ribs back to the pan when the stock is hot.
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Cover and allow to simmer for about 3-4 hours until the ribs are fork-tender.
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12
Remove ribs, strain liquid, and put the braising liquid back on the heat in a clean pan.
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13
Reduce until full-flavored and slightly thickened.
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Pour over the ribs.
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Serve immediately
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16
You can also cool down the ribs in the liquid in the refrigerator for use in another dish.
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Once cool, use a knife to remove a lot of the fat.
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Simply reheat in the liquid and serve.
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19
You can also sautA some fresh vegetables, add the reduced stock and short ribs, and make a nice short rib ragout.
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20
Add freshly chopped rosemary and thyme for an even more tantalizing flavor.
