Syrah Braised Short Ribs

1. 1

   Season eight 1-inch thick flanken-style beef short ribs with salt and pepper, sprinkle with 1/2 tablespoon each of chopped parsley, oregon, and rosemary. In a skillet, heat 1 tablespoon vegetable oil. Add 1/2 lb pound chopped bacon and cook until crisp; transfer to roasting pan. Brown the ribs in the skillet: transfer to the pan. Add 2 cups of chopped onion and 1/2 cup each of chopped carrot and celery to the skillet and brown over moderately high heat. Add 1 1/2 cups Syrah and 1 cup beef broth, boil and pour over the ribs. Cover and braise in a 325 oven for 4 hours, until the meat is tender.

2. 2

   Transfer the ribs to the platter.

3. 3

   Strain the sauce, skim off the fat and boil over high heat until reduced to 2 cups.

4. 4

   Season with salt and pepper, pour over the ribs and serve.

No additional tips available.