How can one go wrong, when you braise meat for hours bathed in good wine? Well that’s exactly what this is. So I suggest you do it on a Saturday afternoon, when you can relax and drink wine while you’re cooking. Play a little jazz music while your at it. I served this with some mascarpone smashed potatoes, and roasted asparagus…. paired with fabulous Cabernet Sauvignon. As I took my first bite, the angels sang.
You will need:
Olive oil
4 beef short ribs
2 minced garlic cloves
Package of sage leaves
1 cup beef broth
1/2 bottle red wine
Slurry (1 tbsp flour /2 tbsp cold water, do not make until you need it)
Coat bottom of a Dutch oven with olive oil. Remove 4 sage leaves from stems and quickly fry them in olive oil. Remove and set aside. Salt and pepper all sides of short ribs. Sauté garlic in oil for 1 minute, add the ribs and sage stalk. Brown on all 4 sides then add wine and broth. Cover and simmer for an hour. Remove sage stalk, turn ribs cover and cook for another hour.
Remove ribs to a platter and add the flour slurry whisking quickly to prevent lumps. Foot note: when making the slurry the water needs to be very cold. Add the water to the flour stirring rapidly until blended and smooth. Add meat back in and give them a good bath in the gravy. Serve over mashed potato’s or polenta.
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