Beef short ribs braised in red wine

1. 1 Beef short ribspack 1 kg ≈ $13.00 450 g
2. 2 Dry red winepack 750 ml ≈ $9.00 150 ml
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Celery stalkspack 400 g ≈ $2.20 40 g
6. 6 Tomato pastepack 140 g ≈ $1.00 20 g
7. 7 Garlic≈ $10.00 per kg 8 g
8. 8 Bay leaves to taste
9. 9 Potatoes≈ $2.15 per kg 200 g
10. 10 Butterpack 180 g ≈ $1.60 15 g
11. 11 Sunflower oil 10 ml
12. 12 Salt 3 g
13. 13 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the ribs and pat dry², cut into 4–5 cm pieces, heat a heavy pot, and season the ribs with salt and pepper.

2. Brown the ribs on all sides until well seared, then set them aside.

3. Dice the onion³, cut the carrot⁴ into rings, and slice the celery⁵; sauté the vegetables in the pot until translucent, about 8 minutes.

4. Add the paste and garlic⁷ and sauté 1–2 minutes, stirring.

5. Pour in the red wine and simmer until it reduces by about half, about 8 minutes, until the aroma concentrates.

6. Return the ribs to the pot, add water to cover, and drop in a bay leaf.

7. Cover and braise in the oven at 160 °C for about 2.5 hours, until the meat is tender and starts to fall from the bone.

8. Peel the potatoes⁹, boil in salted water until tender (about 15–20 minutes), drain and mash with butter¹⁰ until smooth.

In short

• In the planner this dish is cooked for two days: reheat on day two.