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"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too. More Braising Recipes

Ken Frank
October 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

active:
40 mins
total:
2 hrs 40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.

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  • Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.

  • Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.

  • Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.

Make Ahead

The short ribs can be refrigerated in the sauce for up to 5 days.

Suggested Pairing

With its currantlike fruit, firm tannins and lush body, Cabernet is a Napa Valley classic that goes well with most beef and lamb dishes.

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