Red wine-braised beef short ribs
1 bottle (750 milliliters) red wine
2 each, chopped: onions, shallots, garlic cloves
3 sprigs thyme
6 beef short ribs
1/4 cup olive oil
1/2 cup rendered duck or bacon fat
3 tablespoons tomato paste
2 cans (14 ounces each) chicken broth
Makes 6 servings.
Combine half of the red wine, half of the onions, the shallots, garlic and thyme in a large food storage bag. Add the ribs; seal. Refrigerate 24 hours.
Remove the meat from the marinade; reserve half of the marinade. Discard vegetables and remaining marinade. Heat the olive oil in a Dutch oven over medium-high heat; add 3 of the ribs. Sear the ribs, turning, until deep brown on all sides, about 8 minutes. Transfer to a plate. Repeat with remaining ribs. Discard the oil.
Add the duck fat to the Dutch oven; add the remaining onions. Cook, stirring, until softened and translucent, about 5 minutes. Stir in the tomato paste; cook, stirring occasionally, until onions begin to caramelize, about 10 minutes.
Heat oven to 350 degrees. Place ribs on top of onions; add the remaining half bottle of the wine and the reserved marinade. Cook until the liquid reduces by one-fourth, about 15 minutes. Add the chicken broth.
Cover Dutch oven; place in the oven. Cook until ribs are tender, about 3 hours. Transfer meat to a platter. Strain braising liquid through a strainer into a gravy boat; serve with the meat.
Nutritional information per serving: 468 calories, 84 percent of calories from fat, 43 g fat, 16 g saturated fat, 68 mg cholesterol, 4 g carbohydrates, 15 g protein, 514 mg sodium, 1 g fiber.