19 Feb 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Braised Short Ribs

Simmering juicy short ribs in good red wine for hours produces not only an intoxicating aroma throughout the house, but a meal that satisfies all the senses. Don’t worry if the tomatoes are not their ripest or you are short one shallot—there is no way you can mess up this recipe. Remember that you should always cook with a wine you would like to drink.

2 tablespoons olive oil
4 pounds short ribs, cut two and one-half inches lengthwise
10 shallots
6 plum tomatoes cut in half lengthwise
1 bottle dry red wine
3 tablespoons Dijon mustard
1 tablespoon salt
1/2 teaspoon black pepper

Equipment Needed:
5 or 6-quart heavy pot

• Heat olive oil in pot over medium-high heat.
• Add one half of the short ribs and brown them on all sides, about 8 minutes per side. Remove and set aside on plate.
• Add remaining short ribs and brown. Add to the other short ribs.
• Remove pot from heat and pour out all but 1 tablespoon of the accumulated grease. Replace pot on heat.
• Add whole shallots and cook over medium heat until they are lightly browned.
• Add short ribs to pot, cover with tomatoes, and pour wine over the top.
• Bring to a boil and carefully mix in the mustard, salt, and pepper.
• Cover pot and simmer for 2 hours.
• Serve in bowls on the Pureed Parsnips, spooning the vegetables and sauce over the ribs.
Serves 6

Quick Tips
Browning the short ribs is essential to the taste of the dish. Searing this cut of meat will lock in the flavor while keeping it moist and juicy. The ribs can be prepared ahead of time and in fact, taste better served the next day. Skim the fat from the top of the pot before reheating or freezing

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