Italian-Style Short RibsThe quintessential Fall dish, guaranteed to fill your home with irresistibly savory aromas as it simmers on the stove.
- Prep Time 20 minutes
- Cook Time 3 hours +
- 4 6” Bone-in Short Ribs
- Kosher salt and fresh ground pepper
- 2T olive oil
- 3 medium Vidalia onions, diced
- 1.5 medium leeks, rinsed and thinly sliced
- 3 diced carrots
- 3 celery stalks, diced
- 1 head garlic, peeled and smashed
- 2T flour, all-purpose
- 2T tomato paste (I use Contadina, but any will do)
- 3 cups Cabernet Sauvignon
- 1 container Glace de Veau, heated slightly
- ¼ cup fresh minced Italian Parsley
- 4 stems of fresh rosemary, a few sprigs of thyme and Italian oregano tied w butcher twine in a bundle
- Salt and pepper the ribs, and brown your short ribs on all sides in two batches in a large sturdy pot. Don’t overcrowd. You don’t want grey steamed short ribs.
- Remove them to a plate and spoon off most of the drippings left in the pot, leaving a couple tablespoons. Add your vegetables and over med heat, stir until browned.
- Add the flour and tomato paste – you want to cook off the raw taste of the flour and make sure everything is mixed up.
- Add your wine, starting with a cup. Raise the heat a bit – you want to scrape up all those fabulous browned bits – and then add the rest of the wine.
- Return the short ribs to the pot (scrape any juices from the plate also!) and after bringing to a boil, drop the flame to Med-low for 30 minutes --- you want to reduce the wine down a little bit.
- Toss in your herb bundle, and submerge.
- Bring up the heat and add your glace de veau and once it’s boiling, cover and lower the heat to barely a simmer. Leave it alone for 3 hours, as long as it stays at a low simmer. If the cover is rattling, lower the flame!
- The ribs are ready when the bones fall off of them, and the meat is fork tender.
- Remove the shanks to a plate and cover loosely with foil. Remove the herb bundle from the sauce and discard. Pile on a wooden board next to and on top of buttered, parslied farro.