by dymnyno
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dymnyno's Notes:
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3 pounds. boneless short ribs
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1 large onion, chopped
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2
carrots, chopped
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2
stalks celery, chopped
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1
bottle of dry full bodied red wine, like cabernet sauvignon, cabernet franc or merlot
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2
tablespoons. olive oil
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marinade of oil, ginger, soy sauce
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1 bunch of parsley, chopped
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handfull of pink peppercorns, for garnish
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In a heavy Dutch oven quickly sautee the onion, celery, and carrots for about 5 minutes.
Ask the hotline about this step!Add the entire bottle of red wine (use good red wine...try a glass and if you don't like the taste of the wine, don't use it...always use a wine good enough to drink).
Ask the hotline about this step!Reduce the wine to about half.
Ask the hotline about this step!Fire up the BBQ or Big Green Egg which is best for smokin'!
Ask the hotline about this step!Add the meat to a light mixture of olive oil with a little soy sauce, ginger and toss. Don't put too much spices or flavoring in the marinade...remember it will be reduced in the braising and reduction steps.
Ask the hotline about this step!BBQ the meat until brown but not burned. Remove from BBQ.
Ask the hotline about this step!Add meat to reduced red wine vegetable mixture. Add enough water to barely cover. Throw in the chopped parsley. Put pan cover on and cook in a 250 degree oven for about 3 hours or until tender.
Ask the hotline about this step!Remove meat from pot. Remove vegetables and discard. Strain remaining liquid and return to pot and reduce to a sauce. Cool sauce and remove fat.
Ask the hotline about this step!Add meat back to pot . Heat.
Ask the hotline about this step!Serve the meat with sauce poured over it.
Ask the hotline about this step!Creative cooking and a winner of a recipe. I can also vouch for the wine - amazingly, I served your cab with my short ribs earlier this fall...Thumbs up!
Thanks...this is my day job!!