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4 1/2 pounds boneless beef short ribs, cut into 6 pieces, 12 ounces each
Salt and pepper
6 tablespoons extra virgin olive oil, divided
1 pound celery, cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
1 pound onions, cut into 1-inch pieces
5 garlic cloves, smashed
3 ounces tomato paste
1 orange, halved
1 750 ml. bottle of Zinfandel wine
1 bouquet garni
1 quart chicken stock
1 1/2 quart veal demi-glace
Season the short ribs with salt and pepper. In a large, heavy-bottom pan, heat half the olive oil to smoking point. Brown the short ribs well on all sides.
When browned, remove the ribs and reserve. Discard the olive oil from the pan and wipe clean.
Add the rest of the fresh olive oil to the pan and heat again to smoking point. Add the celery, carrots, onions and garlic cloves to pan and lightly caramelize. Add in tomato paste, stir and cook mixture for 2 minutes.
Deglaze the pan with the orange halves and reduce to dry.
Add wine and reduce down to the consistency of syrup. Then, add in the bouquet garni, chicken stock and demi-glace. Add short ribs back into this braising liquid and bring to a simmer.
Place pan, covered, in a preheated 250-degree oven and cook for 6 hours.
Remove short ribs from braising liquid and reserve. Cool to room temperature.
Meanwhile, strain liquid and skim off all fat and impurities. Serve short ribs with braising liquid.