Short Ribs Braised In Merlot

Recipe Ingredients

12		Beef short ribs - (4 1/2 to 5 lbs total) - trimmed
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Carrots - diced - (abt 1 cup) (large)
1 tablespoon	15ml	Onion - diced - (abt 2 cups) (large)
2 tablespoons	30ml	Leeks, white and light green parts - thinly sliced (small)
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Minced garlic
1 1/2 cups	355ml	Merlot
1 1/2 cups	355ml	Low-salt chicken broth
1		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme

Recipe Instructions

Season ribs with salt and pepper. Heat oil over high heat in stove-top, oven-safe casserole large enough to hold ribs in single layer without crowding. When oil is hot, add ribs in 2 batches, searing on all sides until browned, 2 to 4 minutes per side. Use tongs to set ribs aside on platter.

Pour off all but 1 tablespoon oil. Add carrots, onion and leeks. Cook over medium heat until browned, stirring often, about 7 minutes. Add sugar; stir until melted. Add flour and garlic. Stir well. Cook 1 minute.

Return ribs and juices to pot. Add wine, broth, bay leaf and thyme. Bring to simmer on top of stove, pressing ribs down to keep them covered with liquid.

Bake at 300 degrees, covered, until ribs are just tender but not falling apart (ribs will cook more when reheated), about 1 hour 15 minutes.

Cool casserole on counter, then refrigerate overnight. Skim and discard visible fat. (Can be refrigerated 2 days.)

To serve, reheat, covered, in 350 degree oven until just hot, about 40 minutes. Taste sauce and adjust seasonings. Serve hot over herbed egg noodles.

This recipe yields 4 to 6 servings.

Each of 6 servings: 500 calories; 355 mg sodium; 134 mg cholesterol; 28 grams fat; 9 grams carbohydrates; 45 grams protein; 0.48 gram fiber.

Source:
The Los Angeles Times, 11-10-1999

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