Braised Short Ribs With A Red Wine Reduction
We found this recipe in a magazine when we stayed in st. Marteen. it is from the executive chef of a restaurant named tempation (excellent!).!
Steps
Preheat the oven to 300.
Season short ribs with salt and pepper.
Place a large stock pot over high heat.
When hot , add the olive oil.
Sear the short ribs on all sides until dark brown.
Once brown , remove and place in a braising pan or dutch oven.
Discard the oil , add fresh oil , and then saute all vegetables until brown.
Add tomato paste and red wine , scraping up all bits of the pan.
Pour the vegetable mixture over the short ribs.
Add rosemary and thyme.
Add beef broth until ribs are completely submerged.
Cover with a tight fitting lid or aluminum foil and place in the preheated oven.
Braising time is between 3-4 hours.
Once the short ribs are tender , remove from the liquid and set them aside on a plate.
Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
Skim the fat off the top using a ladle and discard.
Place the remaining liquid in a sauce pan , add honey and balsamic vinegar , and reduce by half over mediu.
Ingredients
fresh thyme, fresh rosemary, beef short ribs, olive oil, onion, carrot, celery, red wine, tomato paste, beef broth, honey, balsamic vinegar, flour, salt and pepper