Succulent Short Ribs Adapted From Wolfgang Puck and Paired With a Noble Red Wine

Wolfgang Puck with his Austrian origins, training and adopted the French culture of California is driven by his innate love of beauty, excellence and uživanje.Tajna ingredients of his amazing success, and even his trademark motto, "Live Love Eat ".

for as many as three people who called Wolfgang houses struggle with the rest of the world for the new ground, comforting warmth and deliciousness of this recipe, and the meditative quality of workmanship, feel and taste the rich and the maintenance and the solid roots of its history and the vast the height of his career. Below is a wine suggestion that magnificent game.

Ingredients:

1 full bottle of red wine such as Côtes du Rhône
2 medium carrots, roughly chopped
1 large leek, white and tender green, coarsely chopped
5 cloves garlic, roughly chopped
4 sprigs parsley
2 sprigs thyme
1 bay leaf
8 beef short ribs (about 5 1 / 2 kg), trimmed of excess fat
Salt and freshly ground pepper
1 / 2 cups all-purpose flour, for dredging
1 / 4 cup vegetable oil
1 quart rich veal stock, or a 6 1 / 2 - ounce container demiglace diluted in 3 cups water (see Note)
2 tablespoons grainy mustard

Instructions:

In a large saucepan, bring wine, cook on medium-high heat. Remove from heat and add carrots, leeks, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread short ribs in a large shallow baking pan in one layer. Pour the marinade into the ribs, cover and refrigerate overnight.

Preheat oven to 300 degrees. Remove short ribs from marinade. Strain the marinade, reserving liquid and vegetables separately. Discard herb sprigs and bay leaf.

Season ribs with salt and pepper and dredge them in flour. In a large skillet, heat 2 tablespoons of oil until almost smoking. Add half the ribs and cook over moderately high heat until well browned, about 4 minutes on each side. Transfer ribs to a large roasting pan. Brown the remaining ribs in the remaining 2 tablespoons oil and add them to the frying pan in one layer.

pour off all but 1 tablespoon fat from skillet. Add reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add marinade to skillet and bring to a boil. Pour the marinade into the ribs and add veal stock. Cover with foil and bake for about 3 hours or until meat is very tender and almost falling off the bone. Transfer ribs to a large baking dish. Leave oven on.

strain cooking juices into a large pot and skim fat from surface. Boil over high heat until reduced to 2 cups, about 15 minutes. Whisk in mustard and season with salt and pepper.

Pour sauce over ribs. Return ribs to oven and bake for 30 minutes. Let cool slightly before serving.

short ribs can be prepared through step 5 and refrigerated up to 2 days. Let return to room temperature before baking.

from the Tamayo Family Vineyard is their 92-point property of Red, Kani. Inspired by the first century miracle at Cana, this new world of red can be a premium for the discerning palates throughout the world. Winner of a gold medal at the 2009 World Championship of wine and a silver medal at the San Francisco Chronicle Wine Competition 2009th