Coarse salt, freshly ground pepper and garlic powder
3 T. plus 1/2 C. olive oil, divided
2 stalks celery, chopped
1 large or 2 medium carrots, chopped
1 large onion, roughly chopped
1/2 C. tomato paste
5 sprigs fresh thyme
1 bay leaf
1 T. whole black peppercorns
3 anchovy fillets, oil patted dry
1 whole head garlic, cut in half
2 C. red wine
1 C. white wine
1/3 C. white vinegar
1 t. sugar
2 C. demi glace, veal or beef stock (see note)
2 C. chicken stock
Score the fat covering the bones and rub ribs all over with a mixture of salt,
pepper and garlic powder. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 325 degrees. Warm 3 tablespoons oil in a pot or Dutch oven over
medium-high heat. Add celery, carrot and onion and cook until very soft, about 5
minutes. Reduce heat slightly, add tomato paste and cook for 1 to 2 minutes. Add
the thyme, bay leaf, peppercorns, anchovies and garlic and cook 2 to 3 minutes.
Add red and white wine, vinegar and sugar, raise heat to high and bring to a
boil. Lower the heat to medium and add the stocks. Keep hot while you brown the
ribs.
Pour remaining oil into a sauté pan or deep skillet over medium-high heat. Add
the ribs in batches (don't overcrowd the pan) and brown about 1 minute on each
side, turning with tongs.
Transfer browned ribs to a roasting pan, bone side up, and pour the braising
liquid over the top. Cover the roasting pan tightly with foil and place in oven
for 1 hour.
Remove foil and continue to cook 2 to 3 hours, until bones are easy to remove
and meat is very soft. Turn ribs meat side up during the last 30 to 45 minutes
to brown. (If too much sauce cooks away, add a little water.)
Remove ribs from braising liquid, remove from bone and cut away cartilage if
necessary. Strain cooking liquid, skim off fat and serve as a sauce.
Note: Demi glace is sold in a small tub at some gourmet shops under the name
Demi Glace Gold; simmer it in 2 cups water until dissolved.
Serves 4 to 6.
From "Welcome
to My Kitchen" Valenti's version calls for short ribs in 3-rib sections, but we
tested this with individual ribs, which are more commonly available. Don't be
squeamish about the anchovies - they melt into the sauce, leaving a rich
saltiness.
