Ingredients:
2 pounds natural beef short ribs, cut 1-1/2-inch thick and trimmed,
kosher salt and cracked black pepper, to taste
vegetable oil, as needed
1 medium onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
2 ribs celery, roughly chopped
3 cloves garlic, peeled, roughly chopped
1 tablespoon whole black peppercorns
1 bay leaf
4 sprigs fresh thyme
1/2 cup port wine
1 cup Cabernet Sauvignon wine or other (substitute a relative non-fruity, dry red wine)
2-3 cups chicken stock, veal stock, beef stock or water
1-2 oil-packed anchovy fillets, rinsed
Directions:
1. Preheat oven to 350ºF. Season ribs with salt and pepper and set aside.
2. Place a large ovenproof braising pan over medium-high heat. Add enough oil to coat the bottom of the pan. Add the ribs and brown all sides. Remove meat and most of the fat from the pan. Add the onion, carrot, celery and garlic to the pan. Sauté the vegetables until they begin to brown. Add the peppercorns, bay leaf and thyme. Add both wines to the pan and reduce the liquid until half of the volume remains. Return the ribs to the pan and add enough stock to just cover the meat. Bring stock to a boil and then reduce to a simmer.
3. Cover and place pan in oven. Braise 3 to 4 hours or until meat is tender and just begins to fall off the bone.
4. Remove meat from pan and keep warm. Strain the cooking liquid into a saucepan. Simmer until liquid is reduced by half. Add the anchovies. Using a blender, purée until smooth. Taste and adjust seasoning. Keep warm.
2 pounds natural beef short ribs, cut 1-1/2-inch thick and trimmed,
kosher salt and cracked black pepper, to taste
vegetable oil, as needed
1 medium onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
2 ribs celery, roughly chopped
3 cloves garlic, peeled, roughly chopped
1 tablespoon whole black peppercorns
1 bay leaf
4 sprigs fresh thyme
1/2 cup port wine
1 cup Cabernet Sauvignon wine or other (substitute a relative non-fruity, dry red wine)
2-3 cups chicken stock, veal stock, beef stock or water
1-2 oil-packed anchovy fillets, rinsed
Directions:
1. Preheat oven to 350ºF. Season ribs with salt and pepper and set aside.
2. Place a large ovenproof braising pan over medium-high heat. Add enough oil to coat the bottom of the pan. Add the ribs and brown all sides. Remove meat and most of the fat from the pan. Add the onion, carrot, celery and garlic to the pan. Sauté the vegetables until they begin to brown. Add the peppercorns, bay leaf and thyme. Add both wines to the pan and reduce the liquid until half of the volume remains. Return the ribs to the pan and add enough stock to just cover the meat. Bring stock to a boil and then reduce to a simmer.
3. Cover and place pan in oven. Braise 3 to 4 hours or until meat is tender and just begins to fall off the bone.
4. Remove meat from pan and keep warm. Strain the cooking liquid into a saucepan. Simmer until liquid is reduced by half. Add the anchovies. Using a blender, purée until smooth. Taste and adjust seasoning. Keep warm.