Braised Beef Ribs

“I like to use shanks as well as ribs for this easy recipe. The shanks are less expensive and their bones have more marrow, which gives the sauce a deep, silky, texture. This is beset made the day before you serve it.”

-Katie Wetzel Murphy, AVV Ambassador and Family Partner

4 Lbs. Beef Short Ribs
2 Beef Shanks
2 Tsps. Olive Oil
2 Large Yellow Onions, Sliced
1 Stalk Celery, Chopped
3 Cloves Garlic
3 Tbs. Tomato Paste
4 Cups Beef or Chicken Stock
3 Cups AVV Zinfandel
2 Medium Carrots, Peeled and Coarsely Chopped
10 Sprigs Fresh Thyme
2 Bay Leaves

Preheat the oven to 325 degrees. Season the meat with salt and pepper. Heat oil in a Dutch oven or other large lidded pan that can be put in the oven. Add meat and brown on all sides in batches without crowding. Transfer meat to a plate and add vegetables to the pan. Cook about 5 minutes, then add the remainder of ingredients. When the liquid is hot, return the meat to the pan, cover and place in the oven. Cook for 2 1/2 hours, then uncover and allow the meat to cook for 30 more minutes.

The meat should be very tender. Remove from the liquid and cover. Strain the liquid, discard the vegetables, and return the liquid to a saucepan. Reduce the liquid over medium heat until it measures around 2 1/2 cups. Skim the fat from the liquid if you are serving right away. If you make ahead, skim the fat when it is solid on the top of the beef the next day. Return beef to the liquid and serve.