Beef short ribs are braised to perfection in this recipe submitted by Gina from Oakland,
California. Low and slow in some Merlot makes this dish easy and outstanding. A bit of
aromatics round out the flavor. So once again a great recipe from a great member.


12  beef short ribs - (4 1/2 to 5 lbs total) trimmed
Coarse salt to taste
Freshly-ground black pepper to taste
2 tbl  olive oil
2 lrg  carrots diced - (about 1 cup)
1 lrg  onion diced - (about 2 cups)
2 small  leeks, white and light green parts thinly sliced
2 tsp  sugar
2 tbl  flour
1 tbl minced garlic
1 1/2 cups Merlot wine
1 1/2 cups low-salt chicken broth
1 x  bay leaf
1/2 tsp  dried thyme

Season ribs with salt and pepper. Heat oil over high heat in stove-top,
oven-safe casserole large enough to hold ribs in single layer without crowding.
When oil is hot, add ribs in 2 batches, searing on all sides until browned, 2 to
4 minutes per side. Use tongs to set ribs aside on platter.

Pour off all but 1 tablespoon oil. Add carrots, onion and leeks. Cook over
medium heat until browned, stirring often, about 7 minutes. Add sugar; stir
until melted. Add flour and garlic. Stir well. Cook 1 minute.

Return ribs and juices to pot. Add wine, broth, bay leaf and thyme. Bring to
simmer on top of stove, pressing ribs down to keep them covered with liquid.

Bake at 300 degrees, covered, until ribs are just tender but not falling apart
(ribs will cook more when reheated), about 1 hour 15 minutes.

Cool casserole on counter, then refrigerate overnight. Skim and discard visible
fat. (Can be refrigerated 2 days.)

To serve, reheat, covered, in 350 degree oven until just hot, about 40 minutes.
Taste sauce and adjust seasonings. Serve hot over herbed egg noodles.

This recipe yields 4 to 6 servings.
Short Ribs Braised in Merlot