Braised Short Ribs with Sauce Moche

Wine-braised beef short ribs roasted low and slow until fork-tender and glazed in their own reduced pan sauce.

Ingredients

• 8 lbs meaty trimmed beef short ribs

Salt and pepper

• 4 tbsp vegetable oil
• 6 cups mixed celery, carrot, onion, shallots, parsnips and leek, chopped
• 8 garlic cloves, sliced
• 2 large sprigs rosemary
• 2 bay leaves
• 1 tbsp herbes de Provence
• 3 cups red wine
• 2 cups beef or Veal Stock
• 4 oz veal demi-glace (optional)

Directions

1. Heat the oven to 300F. Bring the ribs to room temperature and season generously with salt and pepper.
2. Brown the ribs in the vegetable oil over medium-high heat, then transfer to a deep baking dish.
3. In the same pan, lightly brown the vegetables, garlic, rosemary, bay leaves and herbes de Provence.
4. Add the wine and reduce by half, then add the stock and demi-glace and bring to a boil.
5. Pour the mixture over the ribs and tent loosely with foil. Lower the oven to 275F and roast 4 hours until fork-tender.
6. Remove the foil, skim the fat, and roast 20 to 30 minutes more, basting, until the pan is nearly dry and the ribs are glazed.
7. Remove bones and cartilage and serve with fried potatoes and the pan sauce.

Notes

Andrew Zimmern’s wine-braised short ribs finished with his glossy ‘sauce moche.’