BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY

BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY image

Yield 6 servings

Number Of Ingredients 23

Braised Beef Short ribs with Red Wine Gravy and Swiss Chard
6 servings
Recipe by Nancy Brunner of the Swiss Hotel in Sonoma, California
Photograph by Craig Cutler
October 2009
Ingredients
short ribs
6 pounds 3-inch-long meaty beef short ribs
Coarse kosher salt
1/4 cup all purpose flour
1/2 cup olive oil, divided
3 cups chopped onions
3 cups 3/4-inch cubes peeled turnips (about 1 pound)
2 cups chopped peeled carrots (about 8 ounces)
2 cups chopped celery
8 garlic cloves, peeled
1/4 pound sun-dried tomatoes (not packed in oil)
1/4 cup (lightly packed) fresh thyme sprigs
5 large fresh sage sprigs
5 bay leaves
2 cups dry red wine
4 cups low-salt chicken broth
Balsamic vinegar (optional)

Steps:

Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer. Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes.