« Back To Recipe List

Braised Beef Short Ribs with Sauvage

Ingredients:
2.5 lbs Beef short ribs with a little bit of fat, cut in 3 inch cubes
1 lb  Diced carrots cut in 1 inch pieces
½ lb Coarsely chopped celery
1 lb Chopped onions
¼ Chopped garlic
½ cup Vegetable oil
1 lb Medium whole white mushrooms
1 Bottle red wine
½ Gallon beef broth
½ Quart veal stock if available
1 ounce Corn starch diluted in cold water for thickening
Fresh thyme, Bay leaves,  and salt/black pepper to taste

Method:
Season the meat with salt and pepper in a large skillet or pot, sauté at high heat by browning the cubes on all sides. Add the onions, carrots, and celery. Stir often but gently with a wooden spoon. When vegetables are lightly colored add garlic and roast for a few minutes. Now it's time to add the wine and beef broth along with the herbs. Bring to a boil and then reduce heat to a simmer, cover with a lid. Cook gently for at least two hours or until tender. Sautee the whole mushrooms and add to stew now. Transfer everything into a large container such as a mixing bowl to refrigerate over night.

Before reheating remove the layer of fat from the top and allow 30 minutes to reheat at low setting. When it is about to boil add the diluted corn starch slowly while stirring, check seasoning.

Serve with roasted potatoes or a rice dish of your choice (brown, risotto, or pilaf). You may add a few steamed green beans, broccoli, etc. Finish with chopped parsley. Bon appétit!

Recipe by Chef Josẽ Dahan of Et Viola!