Short Ribs, with Port, Wine and Honey

[Marlene]

Short Ribs, with Port, Wine and Honey

This is heavily adapted from a recipe in Bon Appetit.

• 1-1/2 c dry robust red wine
  
• 1 c tawny port
  
• 1-1/2 c beef or chicken stock
  
• 1 c carrots, chopped
  
• 1-1/2 c onions
  
• 2 cloves of garlic, chopped
  
• 3 T olive oil
  
• 1/4 c red wine vinegar
  
• 1/3 c honey
  
• 1 full head of garlic cut in half
  
• 1/4 c grainy mustard
  
• 1 T butter
  
• 1 T flour
  
• 6 meaty short ribs 2 or three inches long
  

Tie the ribs tightly. Brown them a few at a time in a heavy dutch oven, in the olive oil.

Remove ribs to a platter and add the carrots, onion and chopped garlic and saute until soft and starting to brown.

Add the red wine vinegar and scrape up brown bits on the bottom of the pot. Add the wine, broth, port, garlic halves and honey and bring to a boil. Simmer for 15 minutes and then add the ribs back to the pot, meat side down.

Cover and place in oven at 240. Check after half an hour. If it's bubbling a lot, turn it down 5 degrees or so. Braise for 4 hours turning ribs a couple of times.

When they are done, remove the ribs to a platter, and strain and degrease the sauce.

Return the sauce to the dutch oven and bring to a boil. Add the grainy mustard and gently boil for a few minutes.

Make a paste of the butter and flour and add it to the sauce. Boil gently until thickened, whisking constantly.

Return the ribs to the pot, turn to coat, recover and heat in oven until ribs are warmed through again.

Keywords: Main Dish, Beef, Easy

( RG1449 )