The Arrogant Chef Braised Ribs
Ingredients:
6-8 beef
ribs
Vegetable or
canola oil (enough to generously coat bottom of large frying pan)
2 leeks
sliced white parts only
3 large onions chopped
5 cloves of
garlic peeled and crushed
2 stalks of
celery sliced thinly
3 carrots
sliced thinly
Dijon
mustard
2 ½ cups of
red wine
Beef stock
2 sprigs of
thyme
2 bay leafs
Instructions:
1.Chop up
the vegetables for the mirepoix.
2. In a
large frying pan add vegetable oil and brown the ribs on all sides. Be sure to
brown well.
3. Remove
the ribs and set aside. Add the vegetables to the pan and cook until well
browned. Add 2 ½ cups red wine and reduce by half.
4. Empty
vegetable into a large Dutch oven add some fresh parsley and a couple of sprigs
of thyme and place ribs bone side down on top the mixture.
5. Pour in
enough beef stock to almost cover the ribs but not quite.
6. Cover
with a lid or tin foil and place into a cold
oven and turn on the oven to 225F. Cook for about 4 ½ - 5 hours.
7. Remove
the ribs set aside and cover with foil.
8. Strain
the vegetable through a colander into one pot and then strain the liquid
through a fine sieve into a large pot. Bring to a boil to reduce. While it is
boiling carefully skim off any fat from the surface.
9. When it
has sufficiently reduced add half a cup of wine to your large pan and pour in
the reduction. Add a few squirts of Dijon mustard to the pan. Reduce until your
liquid starts to form a glaze. If you need to you can add some corn starch
mixed with a little water to thicken up your glaze.
10. Once you
have a nice glaze return the ribs to the pan and turn in the glaze until nicely
coated and warmed through.
11. Put the
ribs on top of mashed potatoes or rice and drizzle with the glaze.
