Did my world famous beef short ribs last night. Works just as well with pretty much any tough meat. If any of you guys open a restaurant and get rich with this recipe, drop my name once in a while.
4 to 6 large short ribs
2 carrots chopped
4 celery stalks chopped
1 onion chopped
1 red beet sliced
handful of rosemary sprigs
handful of thyme sprigs
1/2 cup brown sugar
1 bottle of red wine
1 liter of beef broth
1/4 cup diced butter
Cambozola cheese
Salt and pepper the ribs and brown all sides in a roasting pan or Dutch oven. Remove the ribs and add the vegetables and cook for a few minutes to carmelize.
Add the brown sugar, red wine, beef broth and rosemary/thyme sprigs.
Cover and transfer to a 350 oven for 4 hours.
Set the meat aside and keep warm.
Press the vegetables through a sieve to get all the juices and flavours out. Toss the solids.
Skim the fat from the surface with a big spoon. Bring the liquid to a boil and reduce by about half. Whisk in the butter a few chunks at a time. Add the meat back to the gravy and throw it on the table.
Serve on mashed potatoes with a big chunk of Cambozola cheese on the side to eat a bit at a time with every bite.
I get to look forward to leftovers tonight and typing this out has made me hungry again!