Braised long ribs
Ingredients:
4oz pancetta , cut in 1/2-inch pieces Salt and fresh ground black pepper
3 tbsp Olive Oil 1 tsp cayenne pepper
3 1/2 pounds beef ribs - long or short both work
1 onion, diced
3 cloves garlic, minced
1 tsp tomato paste
2 tbsp flour
1-3 cups dry full bodied red wine - like my 2014 Dark Side Syrah blend
1 quart beef broth or veal stock
6 springs of thyme
1 large pat of butter
3 - 4 carrots (optional)
Directions: or watch the video on youtube
Pre-heat oven to 375° In a heavy Dutch Oven or cast iron pan, sauté pancetta with a couple of tbsp of olive oil. While the pancetta cooks, salt and pepper the ribs all over. Then add the ribs and sear on all sides, try not to crowd the ribs too much. Then remove ribs for a moment once nicely seared brown on all sides. Watch this next part carefully, you don't want the ingredients to burn. In the same pan you seared the ribs, add the onions and sauté for 2 minutes stirring constantly. Then add the garlic and tomato paste stir to mix and have that red wine handy... in just a minute or so you're going to use it to de-glaze the pan... Be very careful with a hot pan and wine, the alcohol can flare up, so be ready and always keep the pot lid handy if the flare-up is too big!
Pour in a cup or so of the wine, stirring to get all the good stuff up off the bottom of the pan. Place the ribs back into the pan.
Now add your beef stock... add the thyme and bake in the oven for 3 to 4 hours.. check about 2 hours in to make sure the broth/wine mixture is still covering the ribs... you can throw some carrots in at this point to add a nice side that will be full of the juicy flavor Add more wine to the pot (or your glass) if necessary!
The ribs are done when the meat is sliding easily off the bone. Remove the ribs to a covered dish and put the pan with all of the remaining juice on the stove and bring to a boil... it's going to start to reduce into a thicker sauce. Stir often! While the sauce reduces, use a spoon or a ladle to skim off as much fat as you can, the meat will still have plenty of fatty goodness and it will make the sauce a little nicer looking!
As the sauce starts to thicken, you can add the flour and the little pat of butter... keep stirring. Okay, remove from heat and spoon the delicious glaze you've created all over the ribs and serve!
SHOW LESS