Slow Cooked Short Ribs

Holiday Slow-Cooked Short Ribs with Dried Fruit

4 short ribs (12 to 16 ounces each)
2 carrots
3 onions
3 stalks of celery
375 ml ( 1/2 bottle) of shiraz (or use cabernet)
1 tablespoon canola oil
1 tablespoon tomato paste
5 cups chicken stock (or beef broth)
1 cup dried diced apricots
1/2 cup dried diced prunes
1/4 cup dried cherries
Salt and Pepper

 

 
Chop carrots, onions and celery.

Marinate short ribs, carrots, onions and celery in the wine (shiraz or cabernet) for 24 hours. Remove short ribs from marinade and pat them dry with a paper towel.

Strain the carrots, onions and celery from the wine marinade.

Generously season short ribs with salt and pepper.

Preheat oven to 350 degrees. Heat a large casserole or Dutch oven (5 to 8 quarts) over medium-high heat. Add canola oil, then sear short ribs on all sides until they are golden brown.

Add tomato paste. Cook for 4 to 5 m

Add strained vegetables and cook on medium heat for 8 to 10 minutes until they are golden brown. inutes, until tomato paste turns brown. Add wine from marinade. Add 5 cups of stock and dried fruit. Cook in oven at 350 degrees for 3 to 3 1/2 hours until meat is tender.

Serve over mashed potatoes or buttered egg noodles.

Yield: 4 servings.

Sterling Smith is the chef-owner of The Sterling Inn in New Rochelle.