Red Wine Braised Short Ribs
Recipe By : John Paul Khoury, CCC
Serving Size : 4 Preparation Time :3:00

Ingredients:

• 4 pounds beef short ribs
• 1 Tbl. garlic- minced
• 2 ounces tomato puree
• 4 ounces brandy
• 2 cup red wine
• 4 cups CulinArte’ demi glace de veau Classique
• 1 sprig thyme
• 1 each bay leaf
• 1 sprig rosemary
• salt and pepper -- to taste
• 2 ounces olive oil
  

In a braising pan just large enough to hold the ribs brown beef off
in olive oil for color and flavor, remove and add garlic to the pan to
sweat but not brown, deglaze pan with wine, add the tomato puree',
demi-glace and herbs. Season. Return ribs to pan and bring to a
simmer, invert a piece of foil over beef and cover pan with lid and
put in a 190’ to 200’ oven over night. (or a 300’ oven for 3 hours or
until fork tender.)

Short ribs should be fork tender and can be served with risotto or with pasta, spaetzle
or even mashed potatoes! Degrease braising jus and serve over the ribs.

If short ribs are to be stored in fridge then reheat in its own braising jus.

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