Braised Short Ribs

Directions

1. 1
   Pour the wine into a large saucepan set over medium heat.
2. 2
   When the wine is heated, carefully set it aflame.
3. 3
   Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2.
4. 4
   Remove from the heat.
5. 5
   Center a rack in the oven and preheat the oven to 350 degrees F.
6. 6
   Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat.
7. 7
   Season the ribs all over with salt and the crushed pepper.
8. 8
   Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
9. 9
   Transfer the browned ribs to a plate.
10. 10
    Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs.
11. 11
    Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
12. 12
    Add the reduced wine, browned ribs, and stock to the pot.
13. 13
    Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork.
14. 14
    Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
15. 15
    Carefully transfer the meat to a heated serving platter with a lip and keep warm.
16. 16
    Boil the pan liquid until it thickens and reduces to approximately 1 quart.
17. 17
    Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
18. 18
    Presentation: Pour the sauce over the meat.
19. 19
    Serve with vegetables of your choice.