Ingredients
Marinade:
5 lbs (3-inch thick
cut) bone-in beef short ribs
1 bunch each fresh
thyme, rosemary, and sage leaves, chopped
2 TBS ea Kosher salt
and freshly ground black pepper
1 TBS Smoked Paprika
¼ TBS Garlic Powder
1 tsp Cayenne pepper
2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs
1 yellow onion, medium
dice
2 carrots, peeled and medium dice
2 ribs celery, medium
dice
3 cloves garlic
4 quarts veal stock
3 bay leaves
1-ounce dry porcini mushrooms
Directions:
Season the ribs liberally with herbs, salt
and pepper, paprika, garlic powder & cayenne pepper.
Place in a large
non-reactive bowl or deep container and cover with wine.
Marinate for 12 hours
in the refrigerator.
Preheat oven to 375
degrees F.
Remove ribs from
marinade, pour all the wine into a saucepot, and reduce by half.
Meanwhile, heat a
layer of olive oil in a large cast iron pan over medium-high heat.
Sear ribs on all
sides until well browned. Place browned ribs into a braising or deep roasting
pan.
Brown onion, carrots, celery, and garlic in the same cast iron pan,
adding more oil as needed.
Scatter browned vegetables over the ribs.
Add the reduced wine,
the stock, bay leaves, and mushrooms.
Cover the pan with
parchment paper and foil and place in the oven for 5 hours. Transfer from the
oven and allow the ribs to rest for 1 hour before removing the bones.
Skim any fat from the
sauce.
Remove vegetables
from the pan and set aside.
While ribs are
resting, strain sauce
into a saucepot and reduce for 1 hour.
Pour hot sauce over
ribs and vegetables and serve.
