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Texture is a big deal when it comes to food. Take brisket, for example. We all seek to achieve that crusty exterior as a contrast to the soft flesh within. The same holds true for braised meats like these short ribs. It’s wonderful if you can cook them to extreme tenderness, but even better if you can get a little crunch to the same bite. The trick is to sear them first so you get that blackened crust, and then cook it for many hours to achieve that soft, tender inside.
1 whole rack of short ribs (6 bones long)
Kosher salt, as needed
freshly ground pepper, as needed
1/4 cup olive oil
2 onions, sliced
1 head garlic, peeled
2 large carrots, sliced
4 cups dry red wine, such as Alfasi Cabernet Sauvignon
3 cups sweet red wine, such as Jeunesse Cabernet Sauvignon
1 cup honey, divided
3 cups chicken broth, such as Manischewitz
Preheat oven to 200 degrees Fahrenheit.
Season the short ribs well on all sides with a generous amount of kosher salt and freshly ground black pepper. Heat olive oil in a Dutch oven (or the largest metal pan you have) over high heat.
Sear half the rack at a time, allowing the other half of the rack to extend beyond the pan. Brown short ribs well, giving it time to develop the crust. Set aside.
Add onion, garlic and carrots to the pan, and reduce heat to medium.
Sauté until soft, about five minutes. Remove vegetable mixture from the pan and spread over the meat side of the ribs.
Add dry wine and half a cup honey to the pan. Bring to a vigorous simmer and reduce liquid by three-fourths to create a glaze. Set aside.
Add sweet red wine, remaining half cup honey, and chicken broth to the pan and bring to a boil. Remove from heat.
Meanwhile, bring the ends of the roast together to form a circle, with the meat and vegetable side facing inward, and tie with a string of cooking twine. This may take several attempts to hold a circular shape if you are working by yourself; get someone to help if possible.
Place the tied roast into the pan with sweet wine sauce and seal tightly with one layer of Gefen Parchment Paper and two layers of aluminum foil. Cook overnight (10-12 hours) until the meat is tender and a knife can be pushed through without any resistance. Serve with wine glaze.
Recipe, Photo and Styling by Yossi and Malky Levine
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