I love you more than any other cut of beef. Yes, you are a three day process but clearly, some things are worth the wait. Paired with a rosemary white bean puree and a homemade loaf of rosemary bread, you are the ultimate dinner. Thank you for being your luscious, fatty self. I wouldn't want you any other way. Well...perhaps in a grilled cheese, caramelized onion sandwich but that'll be for another day.
Makes 4 servings
2-1/2 lbs. (about 1 kg) beef shortribs – about 2 to 3 large meaty ribs
Salt and pepper
2 Tablespoons neutral oil
1 stalk celery, diced
3 carrots, diced
1 onion, chopped
3 shallots, chopped
3 large garlic cloves, chopped
2 Tablespoons tomato paste
2 Tablespoons flour
1/2 cup port
2 cups red wine
2 sprigs fresh rosemary
8 sprigs fresh thyme
3 cups beef stock
Preheat oven to 325 degrees Fahrenheit. Cut each long rib in half and season with salt and fresh ground pepper.
In an enameled cast iron pot, heat oil on medium heat. Add the ribs to the pot and brown on all sides. Once browned, remove from pot and set aside.
Add carrots, onion, shallot, celery and garlic to the pot and sauté until softened and golden brown, about 7 minutes. Stir often to prevent burning.
Stir tomato paste into vegetable mix. Add flour and stir to combine. Cook for another 2 minutes.
Add wine, port and herbs. Turn heat to medium-high and simmer for about 10 minutes, until mixture begins to reduce. Stir occasionally to prevent sticking and burning.
Add stock and return ribs to pot. Cover tightly and put in the oven. Cook for 3 hours, checking on them each hour to ensure nothing is burning at the bottom of the pot. The meat should be very tender.
Once the ribs are done, use tongs to remove the ribs from the sauce. Place meat in a bowl and set aside. With a mesh strainer or cheesecloth-lined colander, strain sauce into a saucepan, pressing on solids to extract all liquid. Discard solids.
Bring strained sauce to a boil and reduce for about 10 minutes. Pour sauce over ribs and serve.