Recipe: Beef Short Ribs with Roasted Potatoes in Red Wine Sauce

BEEF SHORT RIBS WITH ROASTED POTATOES IN RED WINE SAUCE

4 medium potato, peeled and quartered
4 pounds beef short ribs
4 medium carrots, coarsely chopped
3 medium celery, coarsely chopped
1 large onion, peeled and chopped
6 cloves garlic, finely chopped
Bouquet Garni (recipe follows)
2 tablespoons black peppercorns
1 tablespoon juniper berries
4 cups dry red wine
2/3 cup olive or vegetable oil, divided use
5 cups beef or veal broth
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup butter or margarine

Place ribs in large nonmetal dish or resealable plastic food storage bag. Add carrots, celery, onion, garlic, bouquet garni, peppercorns, juniper berries, wine, 1/3 cup of oil. Cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours.

Drain ribs and vegetables, reserving marinade and bouquet garni. Separate ribs and vegetables; set aside.

Heat remaining 1/3 cup of oil in 6 quart heavy pan over high heat. Cook half of the ribs at a time in oil for 2 to 3 minutes on each side. Drain excess fat from ribs.

Add vegetables and quartered potatoes to pan. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until vegetables and potatoes begin to brown.

Mix reserved marinade, bouquet garni, ribs, vegetables, potatoes and broth in pan. Heat to boiling reduce heat to low. Cover and simmer 1 to 1 1/2 hours or until ribs are tender.

Pour ribs and vegetables into a colander over a medium saucepan. Reserve ribs and potatoes; reserve sauce in saucepan. Discard vegetables.

Skim fat from sauce; heat to boiling. Stir in salt and pepper. Stir in butter until melted.

Place ribs and potatoes on a large serving platter. Pour 1-2 cups sauce over ribs.

BOUQUET GARNI

1 teaspoon dried thyme leaves
2 dried bay leaves
4 large sprigs parsley

Place herbs in a cheesecloth bag and tie at the top.

Makes 4 servings
Source: Betty Crocker Restaurant Recipes, February 2001