YIELD 4 servings
|2 tablespoons||vegetable oil|
|8||short ribs, trimmed of excess fat|
|Salt and freshly ground black pepper|
|Flour for dredging|
|2||carrots, peeled and trimmed to 1 inch lengths|
|2||ribs celery, peeled and trimmed to 1 inch lengths|
|8 cloves||garlic, peeled|
|2 tablespoons||tomato paste|
|2 bottles||red wine|
|3 1?2 quarts||beef broth|
- Preheat the oven to 350° F.
- In a large Dutch oven heat the oil over medium heat. Season the ribs with salt and pepper and dust lightly with the flour. Sear the ribs, in batches if necessary, in the oil until well-browned on all sides, 4 to 5 minutes per side. Lower the heat to medium and add the onions, carrot and celery and garlic. Sauté the vegetables for 5 to 7 minutes or until they are lightly browned. Add the tomato paste and cook for 2 minutes.
- Add the port and wine, ribs, beef broth and herbs to the pot. Bring to a boil, cover tightly and place in the oven (or leave on the stove on simmer) to braise for 3 1?2 to 4 hours or until the ribs are very tender. Skim and discard the fat that rises to the surface.
- Transfer the ribs to a platter; keep warm. Boil the liquid until it has reduced to 1 quart. Season with salt and pepper and pour through a fine mesh sieve, discard the solids.
- At this point, the ribs and the sauce can be kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently. Serve ribs over creamy polenta with the sauce.
Editor's Note: Look for grass-fed beef wherever possible.
This recipe was featured on the Finding Your Inner Chef Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.