Balthazar's Braised Short Ribs
"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it’s also the first dish we teach our young cooks: There’s the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It’s a forgiving dish that calls for patience rather than precision. It’s also the ideal meal to make ahead of time, as it benefits greatly from a night’s rest. Serve with garlic mashed potatoes and pan-roasted vegetables...."
INGREDIENTS
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6 beef short ribs (5 to 7 pounds)
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1 medium onion, roughly chopped
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2 sprigs of rosemary
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4 shallots, peeled and sliced 1?4 inch thick
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6 sprigs of thyme
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5 garlic cloves, peeled and halved
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1 bay leaf
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3 tablespoons tablespoons tomato paste
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1 celery stalk, halved
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3 tablespoons all-purpose flour
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3 teaspoons kosher salt
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1/2 cup ruby port
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2 teaspoons coarsely ground black pepper
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4 cups full-bodied red wine, such as cabernet sauvignon
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3 tablespoons vegetable oil
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6 cups veal stock
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3 medium carrots, peeled and cut into 1inch pieces
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