SHORT RIBS WITH PORT AND HONEY

SHORT RIBS WITH PORT AND HONEY image

Yield 4 servings

Number Of Ingredients 13

8 3-4inch long meaty beef short ribs (3 lbs) with membranes trimmed
1/4 c. canola oil
31/2 c. chpped onions
21/2 c. chopped carrots
1 750 ml. dry red wine
1 bottle tawny port
2 c. low salt chicken broth
1/2 c. red wine vinegar
1/4 c. honey
2 whole heads garlic, halved crosswise
1/4 c. coarse-grained mustard
1 T. butter, room temp
1 T. flour

Steps:

Preheat oven to 350. Sprinkle ribs generously with salt and pepper. Heat oil in heavy large ovenproof pot over high heat. Add ribs and cook until brown on all sides, about 10 min. Using tongs, tranfer ribs to plate. Add onions and carrots to pot and cook until brown, stirring frequently, about 10 min. Add wine, port, broth, vinegar, honey and garlic; gring to boil, scraping up browned bits. Boil 10 min. Return ribs to pot, meat side down, in single layer. Bring to boil. Transfer uncovered pot to oven and cook until ribs are tender, about 2 hrs. 15 min. Using tongs, transfer ribs to bowl. Strain broth, discard solids in strainer. Spoon gat off top of broth. Boil broth until reduced to 2 cups, about 10 min. Whisk in mustard. Blend butter and flour in small bowl to smooth paste. Whisk into broth. Boil until thickened, whisking constantly, about 1 min. Season to taste with s and p. Return ribs to pot. Can be made 1 day ahead. Cool slightly then cover and refrigerate. Simmer until ribs are heated through.