• 1 bottle Cabernet Sauvignon
• 2 tablespoons vegetable oil
• 6 short ribs, trimmed
• Salt
• 1 teaspoon black peppercorns, crushed
• Matzoh meal, for dredging
• 10 cloves garlic, peeled
• 8 large shallots, peeled, trimmed, rinsed, split, and dried
• 2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
• 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
• 1 medium leek, white and light green parts only, coarsely chopped
• 6 sprigs Italian parsley
• 2 sprigs thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 quarts unsalted beef stock or chicken stock
• Freshly ground white pepper

Directions

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

Printed from FoodNetwork.com on Tue Mar 30 2010 

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