Braised Red Wine Short Ribs


2 tbsp. vegetable oil (kosher for Passover)

6 short ribs, flanken style, with bones, cut 2 inches thick (about 4 pounds)

freshly ground pepper and kosher salt

1 big coarsely chopped onion

2 sliced carrots

3 sliced celery ribs

6 crushed garlic cloves

Dry red wine that is kosher for Passover, such as Cabernet Sauvignon, in a 750-milliliter bottle

4 sprigs thyme

1 sprig rosemary

3 cups stock (chicken)



Heat the oil in a big skillet. Using salt and pepper, season the ribs. Cook, stirring once, until browned and crispy, about 18 minutes in a pan over moderate heat. Place the ribs in a single layer in a shallow baking dish.
Cook the onion, carrots, and celery in the skillet over low heat, turning periodically, for about 15 minutes, or until very tender and gently browned. Cook for another 5 minutes after adding the garlic. Bring the wine and herbs to a boil in a large pot over high heat. Allow the heated marinade to cool before pouring it over the ribs. Cover and chill the ribs overnight, rotating once.

Preheat the oven to 350 degrees Fahrenheit. In a large casserole, preferably cast-iron, place the ribs and marinade.Bring the chicken supply to a boil, after that get rid of from the heat. Cook for 1 1/2 hours, covered, in the bottom third of the oven, until the meat is cooked but not falling apart. Cover as well as remain to braise for one more 45 mins, transforming the ribs one or two times, up until the sauce has reduced to approximately half its initial quantity and the meat is extremely soft.
Transfer the meat to a clean shallow baking dish with a slotted spoon or spider, discarding the bones as they fall off. Into a heatproof measuring cup, strain the sauce and skim off as much fat as possible. Pour the sauce over the meat; about 2 cups should enough. Warm in a pot on the lowest heat setting possible.

Preheat the oven to broil. Broil the meat for 10 minutes, turning once or twice, until caramelized and sizzling. Serve the meat on plates with the sauce spooned on top.