Fairway Market's Short Ribs
Updated 7:15 PM EST, Wed, Sep 29, 2010
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According to Fairway Market's executive vice president Dan Glickberg and chef Mitchel London, this hearty, satisfying dish is best served with mashed potatoes. Promotional consideration furnished by Fairway Market.
6 English-cut short ribs
1 quart veal stock
4 celery ribs, roughly chopped
4 carrots, roughly chopped
3 spanish onions, roughly chopped
3 cups red wine
1/2 clove garlic, crushed in skin
3 sprigs thyme
1 cup flour
Salt and pepper to taste
Coat a heavy pan with corn oil and heat until hot. Lightly coat your short ribs and place in pan. Brown very well on all sides for 15-16 minutes. After ribs are browned, place them in a roasting pan. Drain all of the oil out of the first pan, add the celery, carrots, onions, garlic and thyme and brown for 15 minutes. Add the vegetables, veal stock and wine to the roasting pan. The liquid should be about halfway to three quarters of the way up the short ribs. Place the pan in a 300 degree oven for 5-6 hours. (The longer and slower they cook the better.)
Take the pan out of the oven and let sit for a few minutes and then skim off the top layer of the sauce. Strain the liquid into a pot, place on your stove and reduce by half for about an hour. Plate the short ribs and pour the sauce over the top of them.