Red Wine Braised Beef Short Ribs with La Boîte Pierre Poivre N.7
Makes 4 servings
8 bone-in beef short ribs (you can use boneless if you prefer)
Salt to taste
4 tablespoons La Boîte Pierre Poivre N.7
2 tablespoons olive oil
3 onions, peeled and cut into a small dice
5 large carrots, peeled and cut into a small dice
4 celery stalks, cut into a small dice
5 cloves garlic
10 large button mushrooms, cut into eighths
2 cups red wine (open something nice so you can drink the rest of the bottle while the beef is cooking, my husband suggests a Rhone wine but any good red wine will do)
2 cups chicken stock
-Pre-heat oven to 325° F. Place 3 ½ quart Dutch oven over medium-high heat.
-Season the short ribs with the salt and La Boîte Pierre Poivre N.7. Add the olive oil to the Dutch oven. Sear the short ribs 3-4 at a time. Remove from the pot and reserve. Turn the heat down to medium-low.
-Add the onions, carrots, celery and garlic and sweat until tender. Add the mushrooms and continue cooking for 2 minutes. Then add the wine and reduce by half.
-Add the short ribs and chicken stock to the pan. Bring to a simmer. Cover and place in the oven for 3 hours.
-Remove the short ribs from the sauce and continue to simmer until it has reduced to a nice glaze. Add the short ribs back to the pot and glaze with the reduced liquid. Cover to keep warm while you prepare your other vegetables.