Braised Short Ribs with Leeks and Green Peas
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 1.5 - 2 hours |
| Source | The Wine Lover Cooks with Wine (pg 178) |
| Yield / serves | 4 servings |
| Rating | Very good |
Recommended wine: Pinor Noir
Alternative wine: Merlot
Ingredients
- 2 1/2 lbs bone-in beef short ribs
- 2 T canola oil
- 1/4 c chopped yellow onion
- 1/4 c chopped carrot
- kosher salt and freshly ground pepper
- 1/4 c chopped celery
- 2 cloves garlic, minced
- leaves from 4 sprigs thyme, or 1/4 t dried thyme
- 1/2 bay leaf
- 2-3 c low-salt beef stock
- 1 c Pinot Noir wine
- 14 oz can chopped tomatoes with juice
- 4 large leeks (white parts only), halved lengthwise and rinsed
- 3 T unsalted butter
- 1 c heavy cream
- 1/4 c water
- 1 c fresh or frozen green peas
Preparation
Trim the excess fat from the short ribs. In a large Dutch oven or heavy flameproof casserole, heat the oil over medium heat. Add the short ribs and brown them on all sides. Add the onion and carrot and cook for 5 minutes. Season with salt and pepper. Add the celery, garlic, thyme, and bay leaf. Add 2 cups of the stock, the wine, and tomatoes and juice. Reduce heat to a simmer, cover, and cook until the meat is tender, 1 1/2 to 2 hours. As the liquid evaporates during the cooking add the remaining 1 cup stock, if needed.
Meanwhile, cut the leeks into 1/8-inch thick slices, yielding about 3 cups. In a large saute pan or skillet, melt 2 tablespoons of the butter over medium heat until it foams. Add the leeks and cook until wilted, 3 to 4 minutes. Add the cream and season with salt and pepper. Simmer over low heat until the leeks are tender, 10 to 12 minutes. Set aside.
Transfer the short ribs to a platter. Cover loosely with aluminum foil. Spoon the fat from the pan liquid and simmer the liquid until well flavored, 7 to 8 minutes. Strain into a saucepan, set aside, and keep warm.
In a small saucepan, bring the water to a simmer and simmer the peas with the remaining 1 tablespoon butter for 2 minutes, or until just tender. Drain and season with salt and pepper.
To serve, divide the leeks among 4 warm plates. Place the short ribs on top. Sprinkle the peas over the short ribs and pour the sauce around the leeks.
