Prep 10 mins
Cook 5 hrs
This is an adaptation of a recipe from the late, great French chef, Jean-Louis Palladin.
- 8 lbs beef short ribs, bones intact
- salt & freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 1.5 (750 ml) bottles dry red wine
- 1 (750 ml) bottle port wine (or another bottle of red wine)
- 2 onions, chopped
- 1 leek, chopped
- 2 carrots, peeled and chopped
- 2 turnips, chopped
- 2 celery root, chopped (celeriac)
- 3 celery ribs, chopped
- 10 garlic cloves, peeled
- 3 tablespoons tomato paste
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 bunch fresh parsley
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- Season the short ribs with salt and pepper. Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned. Remove ribs and set aside.
- Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan. Pour out and reserve.
- Preheat oven to 350°F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more. Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt. Add enough water to cover contents by at least 1 inch.
- Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone. Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.