6 meaty short ribs, about 1 lb. each
Oil for browning
Salt and freshly milled pepper
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
4 garlic cloves, minced
2-3 tablespoons tomato paste
1 bottle Zinfandel or full bodied red wine
4 cups beef or chicken stock
1 cinnamon stick
2-3 chipotle en adobo, minced
2 teaspoons cocoa
sprigs thyme, rosemary
Preheat the oven to 300-325°F.
Choose a heavy casserole or Dutch oven with a lid.
Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
Heat enough oil to brown the ribs successfully -- it should cover the bottom of the pan.
Season the ribs with salt and pepper. Brown in batches. Reserve the ribs on a plate.
Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
Cook until nicely caramelized. Add the garlic and tomato paste. Cook for 1 minute.
Add the wine and cook until reduced by half, then add the stock, spices and herbs.
Bring to boiling then add the ribs to the pot.
(If using a skillet, prepare to this point and transfer to the baking dish.)
Cover the ribs and place in the oven.
After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
Reduce the oven heat if necessary.
Cook until tender -- about 2 hours.
Keep checking to make sure there’s enough liquid.
When the ribs are done, remove from the pot and keep warm.
Let the pot rest until the fat rises to the surface.
Remove any excess fat. Remove the cinnamon stick and herb sprigs.
For a more refined sauce, purée or put through a food mill.
Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
If desired, cold butter or a beurre manié may be whisked in to enrich.
Serve the ribs warmed in the sauce.
Source of recipe: Glenys