Wine Braised Short Ribs November 08 2011

Ingredients

3 tbsp room temperature Butter

4# Prime Beef Short Ribs    

Kosher Salt

2 ½ cups chopped red onions            

6 garlic cloves

2 tbsp fresh rosemary          

750 ml bottle Ziffandel

2 cups beef broth                                 

1 tbsp all purpose flour

 

Preheat oven to 325 degrees. Melt 1 tbsp butter in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tbsp butter to pot. Add onions; sauté until brown, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil and scrape up any browned bits. Return ribs and any accumulated juices to pot, arranging in a single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 hours. Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tbsp butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over.