• 2servings
  • 240minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4-6 beef short ribs

  2. 1/2 bottle red wine

  3. 2 medium carrots

  4. 1 medium parsnip

  5. 1 small turnip

  6. 3 small celery stalks (from the heart, with greens if possible)

  7. 1 medium onion and/or white portion of one medium leek

  8. 2-3 medium cloves garlic

  9. 1 bay leaf

  10. 1 bunch parsley

  11. 1 sprig fresh thyme (or 1/4 tsp. dried)

  12. 4-6 black peppercorns

  13. 2-3 whole cloves

  14. 1/4 cup all-purpose flour

  15. 1/2 tsp. salt

  16. 1/4 tsp. ground black pepper

  17. 3 tbsp. clarified butter , or 2 tbsp. whole butter with

  18. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Wash, peel, and coarsely chop the vegetables.

  2. Sift together the flour, salt, and pepper, and dredge the short ribs.

  3. Place a pot just large enough to hold all the short ribs in one layer over high heat.

  4. Add the clarified butter, and when almost smoking add the short ribs meat-side down.

  5. Sear to a dark brown, then turn over. When dark brown on both sides, remove to a plate and hold. In the same pan, saute the vegetables, adding additional butter if necessary.

  6. Brown the vegetables slightly, then remove the pan from the heat.

  7. Layer the short ribs over the vegetables, add the herbs and spices, and pour in the red wine.

  8. **Cover and place in a 300-degree oven for 3-4 hours.**

  9. Remove the short ribs from the braising liquid and place in a heavy-duty tupperware container.

  10. Strain the braising liquid and vegetables through a fine-mesh strainer over the short ribs (do not press the vegetables through), cover, and refrigerate overnight.

  11. The next day, remove the fat that has separated to the surface, reheat the short ribs slowly in the liquid (or shred the meat and reheat in the liquid), then remove the meat and reduce the braising liquid to 1/4 its original volume.

  12. Serve with mashed potatoes and steamed green vegetables (or, if you're in the mood, with mac-n-cheese).


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