This dish is “easy on the money,” says Wolfgang Puck, who will serve an Asian-spiced version at the Governors Ball after the Oscars. Serves 6.
Ingredients
1 (750-ml) bottle Cabernet Sauvignon
2 tablespoons vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Flour for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split and dried
2 organic carrots, peeled, trimmed and cut into 1-inch lengths
2 stalks organic celery, peeled, trimmed and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted organic beef stock or chicken stock
Freshly ground white pepper
Directions
Pour the wine into a large saucepan set over medium heat. When wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
Center a rack in the oven and preheat to 350 degrees.
Heat oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons flour and then when the oil is hot, slip ribs into pot and sear 4-5 minutes on each side, until well browned.
Transfer browned ribs to a plate. Remove all but 1 tablespoon of fat from pot; lower heat to medium, and toss in vegetables and herbs. Brown vegetables lightly, 5-7 minutes, then stir in tomato paste and cook 1 minute to blend.
Add reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer meat to a heated serving platter with a lip and keep warm. Boil pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper, and pass through a fine-mesh strainer; discard the solids. Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.
