Braised Short Ribs

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs boneless beef short ribs, trimmed and cut into 2-inch pieces
• 3/4 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• cooking spray
• 1/2 cup thinly sliced yellow onion
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced leek
• 1/4 cup thinly sliced shallot
• 1/4 cup thnly sliced celery
• 1/4 cup thnly sliced mushrooms
• 1 garlic clove, crushed
• 2 cups dry red , such as cabernet sauvignon
• 5 whole black peppercorns
• 2 fresh thyme sprigs
• 1 parsley sprig
• 1 bay leaf
• 28 ounces reduced-sodium fat-free beef broth
• 4 teaspoons all-purpose flour
• 1/4 cup chopped fresh parsley

Recipe

• 1 sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. line a medium bowl with a 16-inch square piece of cheesecloth. heat a dutch oven over medium high heat. coat pan with cooking spray. add half of beef to pan; cook 5 minutes, browning on all sides. transfer beef to cheesecloth lined bowl. repeat procedure with remaining beef. loosley knot edges of cheesecloth to form a bundle. keep warm.
• 2 add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. saute 5 minutes or until onion is tender. add , peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil. cook 11 minutes or until almost evaporates.
• 3 place meat bundle on top of vegetables; add any liquid from bowl to pan. add broth to pan; bring to a simmer. cover, reduce heat, and cook 1 1/2 hours or until beef is tender.
• 4 tranfer meat bundle to a clean bowl using tongs, and keep warm. strain broth through a colander into a bowl, and discard solids. place a zip-top plastic bag inside a 4-cup glass measure. pour broth into bag, and let stand for 10 minutes (fat will rise to the top). seal bag, and carefully snip off 1 bottom corner of bag. drain drippings into pan, stopping before fat layer reaches opening; discard fat. add flour to pan, stirring with a whisk, and bring to a boil. cook until reduced to 1 1/4 cups (about 10 minutes). add 1 tablespoon butter, stirring until butter melts. serve with beef. sprinkle with chopped parsley.