Braised Short Ribs
- 1 bottle kosher for Passover Cabernet Sauvignon
- 2 tablespoons kosher for Passover FIORE Extra Virgin Olive Oil
- 6 short ribs, trimmed
- Kosher Salt and freshly ground white pepper
- 1 teaspoon black peppercorns, crushed
- Matzoh meal, for dredging
- 10 cloves garlic, peeled
- 8 large shallots, peeled, trimmed, rinsed, split, and dried
- 2 medium carrots and 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
- 1 medium leek, white and light green parts only, coarsely chopped
- 6 sprigs Italian parsley, 2 sprigs thyme and 2 bay leaves
- 2 tablespoons tomato paste
- 2 quarts unsalted beef stock or chicken stock
Pour wine into large saucepan set on medium heat. When wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat. Center a rack in oven and preheat oven to 350 degrees F.
Heat the oil in large casserole (to hold 6 ribs) over medium-high heat. Season ribs all over with salt and the crushed pepper. Dust ribs with 2 tablespoons of matzoh meal - when oil is hot, slip ribs into the pot and sear for 4 to 5 minutes on each side, until well browned. Transfer browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, toss in vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in tomato paste - cook for 1 minute to blend. Add the reduced wine, browned ribs, and stock to the pot. Bring to boil; cover pot tightly, slide into the oven to braise for 2-1/2 hours, or until ribs are tender enough to be easily pierced with fork. Every 30 minutes, lift lid and skim and discard fat that may have bubbled to the surface. Carefully transfer the meat to heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to about 1 quart. Season with salt & pepper - pass through a fine-mesh strainer; discarding solids. Pour the sauce over meat. Serve with your choice of vegetables.