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1
Brown meat Pat ribs dry with paper towels, then generously season on all sides with salt and pepper.
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2
Heat a Dutch oven over medium-high heat for 2 minutes, then add enough oil to barely coat bottom of pan and heat until shimmering.
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3
Working in batches so as not to crowd pan, sear ribs until deep brown all over, turning with tongs, about 1 1/2 minutes per side.
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4
Transfer ribs to a plate and continue searing the rest, adding more oil as needed.
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5
Once all of the ribs have been removed, pour off all but about 2 tablespoons of oil from pot.
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6
Cook aromatics Reduce heat to medium and add the onions, celery, carrots, and garlic.
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7
Stir occasionally, until beginning to turn golden, about 5 minutes.
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8
Marinate meat Deglaze the pot with a cup of the wine, stirring to incorporate the browned bits from the bottom, then pour in the rest of the wine.
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9
Once it is simmering, remove the pot from the heat and return the ribs, submerging them partially in the liquid.
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10
Add bay leaves, peppercorns, and thyme.
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11
Let cool completely, then cover and marinate in the refrigerator for at least 8 hours (or up to overnight), turning the ribs once to ensure they marinate evenly.
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12
Braise ribs Heat oven to 300F.
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13
Set pot over medium heat.
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14
Add glace de viande, if using, and pour in enough stock (5 to 8 cups) to come almost to top of ribs.
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15
When stock comes to a boil, cover and place pot in oven.
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16
Check after 30 minutes.
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17
If it isnt bubbling, raise the oven temperature by 25F.
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18
Continue braising until the meat gives little resistance when pierced with a sharp knife, about 2 1/2 hours.
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19
Lift out the ribs with tongs or a slotted spoon and arrange in a single layer in a large straight-sided saute pan.
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20
Reduce braising liquid Raise oven temperature to 350F.
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21
Strain the braising liquid through a fine sieve into a clean pot (you should have about 5 cups) and discard the solids.
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22
Bring to a rapid simmer, setting the pot slightly off center over one of the burners so that one side of the liquid is bubbling more fiercely than the other; this allows the impurities to collect on the other side, making it easier to skim them from the surface.
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23
Simmer (and occasionally skim) until you have about 1 1/2 cups of liquid, 20 to 30 minutes, adjusting the heat as necessary to maintain a steady simmer.
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24
Glaze ribs Pour the reduced liquid over the short ribs (it should come about halfway up the sides) and spoon some over the tops.
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25
Bake, uncovered, for 20 to 25 minutes, basting every now and then, until the ribs are glistening with glaze and the surrounding liquid is syrupy.
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26
Serve Set the ribs on a serving platter and spoon the sauce around the ribs, or serve on individual plates.
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27
A 6-quart Dutch oven will be just large enough to hold the ribs comfortably as they braise.
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28
To finish them in the sauce, youll need a large straight-sided saute pan, or any other pan large enough to hold them in a single layer.
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29
Ask your butcher to cut the short ribs into 3-inch pieces, first cutting between the ribs to separate (not across several ribs at once).
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30
Basic Brown Stock (page 50) is called for but you could use Basic Chicken Stock (page 41).
