Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Wine-Braised Beef Short Ribs

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Wine-Braised Beef Short Ribs

Article excerpt

My mother-in-law always said the sweetest meat is at the bone. I think that's why I love ribs - beef or pork. This recipe pulls together the classic combination of a sweet and spicy sauce atop the tender beef ribs. Mr. Ruhlman suggests mashed potatoes and braised cabbage (recipe follows) as perfect accompaniments, and, indeed, they were!

6 to 8 beef short ribs

Kosher salt, to taste

Freshly ground black pepper

Flour for dredging

Vegetable oil to brown ribs

1 Spanish onion, roughly chopped

2 carrots, roughly chopped

1 (750-milliliter) bottle dry red wine or more as needed

½ cup hoisin sauce

1 tablespoon red pepper flakes

Preheatoven to 300 degrees.

Liberally season short ribs with salt and pepper (about 15 minutes before dredging).

Dredge meat in flour and shake off any excess.

Add about ¼ inch of oil to a Dutch oven set over high heat. When it is very hot, just before it smokes, add floured ribs and brown on all sides. …

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