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 RED-WINE BRAISED SHORT RIBS Winner: Nicholas Stinziani Ingredients: Short ribs Red wine 1 onion 1 head of garlic 2 carrots Flour 1. Cover the short ribs in red wine and marinate for three days in refrigerator. Take the short ribs out of the wine without discarding the liquid, season with salt and black pepper, and sear well on all sides. 2. Sauté the onion, garlic and carrots until light brown, then add 1 1/2 cups of flour for each gallon of red wine needed to cover. Cook for three minutes. 3. Place all in braising pan and cover with wine. Bring to a boil, then place covered in a 325 degree oven for four hours or until fork tender. 4. Carefully and without breaking it apart, place meat on a cooling rack until cool and then finish the cooling process in the refrigerator, making sure to bring from 140 degrees to 40 degrees in less then four hours. 5. Reduce the rest of the cooking liquid until it thickens to sauce consistency. Take the cooled short ribs and trim to 9-ounce portions with the bone or 8 ounces without. To serve, pair with Brussels sprouts and a horseradish and celery root puree. Related Recipes for: Chef Wayne Red-Wine Braised Short Ribs Peach Melba Colorado Lamb Cutlets with Rosemary Garlic Cream Sauce Maple-Glazed Bacon-Wrapped Scallops |
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