Balthazar's Braised Beef Ribs

Ingredients

• 6 short rib of beef (5 to 7 pounds)
• 2 sprigs rosemary
• 6 sprigs thyme
• 1 bay leaf
• 1 stalk celery, halved
• 3 teaspoons kosher salt
• 2 teaspoons fresh coarse ground black pepper
• 3 tablespoons vegetable oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 medium onion, roughly chopped
• 4 shallots, peeled and sliced 1/4 inch thick
• 5 garlic cloves, peeled and halved
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1/2 cup ruby port
• 4 cups full-bodied wine, such as cabernet sauvignon
• 6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)

Directions

1. 1

   Preheat the oven to 325°F

2. 2

   Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.

3. 3

   Season the short ribs with 2 teaspoons of the salt and the pepper.

4. 4

   Heat the oil in a large Dutch oven over a high flame until it smokes.

5. 5

   In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.

6. 6

   Remove the ribs and set aside when done.

7. 7

   Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.

8. 8

   Stir in the tomato paste and cook for 2 minutes.

9. 9

   Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.

10. 10

    Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.

11. 11

    Return the ribs to the pot (they will stack into two layers).

12. 12

    Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.

13. 13

    Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.

14. 14

    Transfer the ribs to a large platter and remove the strings.

15. 15

    Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.

16. 16

    Discard the solids.

17. 17

    Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.

18. 18

    Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.