Wolfgang Puck BISTRO BEWK0030 - Manual (Page 7)

12
Braised Beef Short Ribs
This wonderful dish is so easy to make and can be made several days
ahead of time. It tastes better if made ahead making this a great dish
for entertaining. I love to serve it with soft, cheesy polenta and a big
salad.
Makes 4 - 8 servings
INGREDIENTS
8 meaty beef short ribs
2 tablespoons all-purpose flour
kosher salt and fresh pepper to taste
2 tablespoons olive oil
2 large onions, chopped
2 large carrots, peeled and chopped
1 golden delicious apple, peeled, cored and chopped
1/3 cup garlic cloves, peeled
2 bay leaves
a few sprigs fresh thyme
a few sprigs fresh sage
3 tablespoons tomato paste
2 cups red wine
3 cups beef stock or broth
METHOD
1 Set the temperature probe on your wok to "High". Add oil until hot.
2 Dredge the ribs in the flour, salt and pepper and add to wok in a
single layer. (Do this in 2 batches if ribs are large.) Brown ribs on all
sides. Turn heat to very low.
3 Add remaining ingredients to pan and stir to combine. Cover and
cook for 2 - 3 hours or until meat is fall-apart tender. Remove, cool
and then refrigerate overnight.
4 After approximately 12 hours of refrigeration, peel off fat, being
careful not to dislodge the bones from the ribs. Reheat, taste
carefully and correct seasonings when ready to serve.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
Recipes
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 11