Red Wine-Braised Short Ribs With Carrots

Recipe adapted for kosher cooking from The New York Times. Serves 6.

Ingredients:

  • 5lbs short ribs–Plate Flanken or English Short Ribs
  • 3 tablespoons olive oil
  • 1 large onion, peeled and halved
  • 2 whole cloves
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 4 cups Grow and Behold Beef Bone Broth–warmed
  • 2lbs carrots, peeled and cut in 2- or 3-inch lengths of roughly equal thickness
  • 1 medium leek, white and tender green parts, cut in 1-inch dice (about 2 cups)
  • 3 tablespoons chopped parsley, for serving
  • 2 tablespoons finely cut chives, for serving
  • Salt and pepper, to taste

Directions:

  • Preheat your oven to 350 degrees, and place a large cast-iron skillet over a medium-high heat. When pan is hot, add 1 tablespoon of olive oil just to film the bottom. Working in batches, brown a few short ribs at a time on both meaty side, Reducing the heat as necessary to achieve browning gradually– it may take 4 to 5 minutes per side. Transfer the ribs to a Dutch oven or deep, wide baking dish, and leave the skillet on the heat.
  • Use a clove to pin a bay leaf to the rounded side of each onion half. Then, set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer the onion to the pot with the ribs.
  • Add tomato paste and wine to the skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour the wine mixture over the ribs.
  • Add the beef bone broth to the Dutch oven, and cover and bake for 2-2.5 hours, until the meat is very tender when probed. Remove from heat, uncover and skim fat from surface.
  • Fill a large saucepan with well-salted water and bring to a boil. Add the carrots and simmer until done, but not too soft–around 8-10 minutes. Drain the carrots, reserving 1/2 cup of cooking water.
  • Return the saucepan to the stove over a medium-high heat and add the remaining olive oil. Add the leeks, season with salt, and cook, stirring often, until barely softened. Add the carrots and reserved cooking water. Gently combine, and turn off heat and cover for 5 minutes.
  • Carefully transfer short ribs to a large, deep serving platter. Bring the braising juices to a boil over a high heat and reduce until slightly thickened. Ladle the sauce over the ribs.
  • Transfer the carrot and leek mixture to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.
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