Cabernet Braised Short Ribs

Serves 6

6 pounds beef short ribs

Salt and pepper to taste

Rice flour for dredging

3 tablespoons grapeseed oil

2 onions, large dice

1 carrot, large dice

2 stalks celery, large dice

3 cloves garlic, sliced

4 cups cabernet wine

6 cups beef stock

2 bay leaf

A bundle of herbs including thyme and rosemary

Salt and pepper to taste

2 tablespoons cold butter

Season the ribs with salt and pepper to taste and dredge them in the rice flour shaking off any extra. Heat a heavy French oven over medium high heat and add the oil. When the oil is hot sear the ribs on all sides until golden brown and set aside. You will need to do this step in batches to prevent overcrowding the pan.

Add the mire poix to the pan and cook until lightly caramelized, about 10 minutes. Add the garlic and cook an additional minute. Deglaze the pan with the red wine and reduce by half of its original volume. Add the ribs back to the pot followed by the stock, bay leaf and herb bundle. Season the braising liquid with salt and pepper and bring to a boil. Reduce the heat to a simmer and cover the pot. Simmer for about 2 hours or until the meat is falling off of the bones. 

When the meat is done remove it from the pan and set aside. Remove the bay leaf and herb bundle from the pot and using a hand emersion blender, puree the mire poix into the braising liquid. Pass the sauce through a fine sieve into a small sauce pan and return to a simmer. Skim any fat that rises to the surface of the sauce. Remove from the heat and season to taste with salt and pepper. Finish the sauce by swirling in the cold butter.