Costillas de ternera estofadas al vino

Ingredientes

• 1 (750ml) bottle red wine (cabernet sauvignon or merlot preferred)
• 1/2 cup low-sodium soy sauce
• 1/4 cup packed light or dark brown sugar
• 1 medium yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 10 sprigs thyme
• 2 bay leaves
• 1 tsp whole black peppercorns
• 4 lb beef short ribs
• 2 tbsp extra-virgin olive oil
• Kosher salt & freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 to 4 cups low-sodium beef stock, plus more as needed
• Mash & Cheese, for serving (optional, but not really)

Preparación

1. 1

   Combine the wine: In a large bowl, combine the wine, soy sauce, brown sugar, onion, carrots, celery, garlic, rosemary, thyme, bay leaves, and peppercorns. Arrange the short ribs in an even layer in a shallow dish. Pour over the marinade and cover the dish with plastic wrap. Marinate in the refrigerator for at least 6 hours or up to overnight, turning the ribs occasionally.

2. 2

   Preheat the oven to 325°F.

3. 3

   Heat the olive oil in the Cast Iron Perfect Pot or Ceramic Perfect Pot over medium-high heat. Remove the ribs from the marinade (reserving the marinade) and pat them dry with paper towels. Season the ribs generously with salt and pepper. When the oil is shimmering, working in batches, add the ribs and cook, turning, until richly browned on all sides, 10 to 12 minutes total. Transfer to a plate and repeat with the remaining ribs.

4. 4

   Sprinkle the flour into the hot pot (don’t wipe it out) and cook, stirring continuously, until a paste forms, 1 to 2 minutes. Gradually pour in the reserved marinade, stirring and scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the ribs and any collected juices to the pot, nestling them into the liquid. If the liquid does not cover the ribs, add stock as needed to ensure they are just submerged.

5. 5

   Cover the pot and transfer to the oven. Cook for 2½ to 3 hours, until the meat is tender and easily pulls away from the bone. Remove the pot from the oven and carefully transfer the ribs to a serving platter. Use a ladle or large spoon to carefully skim the fat off the top of the braising liquid (see HOT TIP ). Strain the liquid into a large bowl, discarding the solids, then pour it back into the Dutch oven. Simmer over medium heat until it thickens to your desired consistency; I usually let mine go for about 15 minutes, so it gets just a little saucy.

6. 6

   Short ribs bring the fat—and while they cook, that fat rises to the top of the braising liquid. Skim it off with a spoon or ladle, or let it chill and peel it off like a grease feast.

7. 7

   Serve the drunken short ribs with the reduced braising liquid spooned over the top and Mash & Cheese alongside, if desired (it is).