BRAISED SHORT RIBS

Ingredients

1 1 1bottle Cabernet Sauvignon
2 2 2tablespoons TABLESPOON_USVolumevegetable oil
6 6 6portions beef short ribs, trimmed
1 1 1teaspoon TEASPOON_USVolumeblack peppercorns, crushed
salt
Fine matzoh meal, for dredging
10 10 10cloves garlic, peeled
8 8 8large shallots, peeled, trimmed, rinsed, split, and dried
2 2 2medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 2 2stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 1 1medium leek, white and light green parts only, coarsely chopped
6 6 6sprigs Italian parsley
2 2 2sprigs thyme
2 2 2bay leaves
2 2 2tablespoons TABLESPOON_USVolumetomato paste
2 2 2quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Instructions

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat and bring the wine to a boil; continue boiling until the liquid reduces by half. Remove from the heat.
Center a rack in the oven and preheat the oven to 350°F.
Heat the oil in a Dutch oven or large casserole, large enough to hold the 6 portions of ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Sauté the vegetable until lightly browned, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs, and stock. Bring to a boil; cover the pot tightly, slide it into the oven, and cook until the ribs are tender enough to be easily pierced with a fork, about 21/2 hours. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter, cover, and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Pour the sauce over the meat.

ABOUT THIS RECIPE

These meltingly tender, flavorful short ribs are one of the mainstays of the annual Passover Seder we throw at Spago. To make them even neater to present and easier to eat, ask the butcher to bone the short ribs for you. If you make them at another time of year, feel free to dredge them with all-purpose flour instead of the matzoh meal.