So the night started off leaving work early....just a little, to get to the supermarket before everyone bought all of the short ribs....
well, arrival at Stop and Shop on the way home, led me to 2 packages left of some "eh" looking short ribs....I picked them up and proceeded to the second place on the way home.....A&P. No Short ribs...well they did, but the boneless ones...
Thinking to myself I should have just gone to the "GOOD" supermarket (albeit crowded, crappy parking lot, etc.) in the FIRST place I was going to punish myself, not go and work with what I had......that will show me.
The Ingredients
boneless (bone-in are browning)
hey...it was going to be a LONG night. 
so I started at 5:45 with my prep and browning...
first the miripoix - I threw a left over shallot I had in there too..
a little garlic.
and some tomato paste...
some wine to deglaze..
with some beef stock 
to a boil and in the oven it went.at 300. went it at 6pm.
what to do next?
movie. (Martian Child if you must know...it was good)
we are not alcoholics
but after the movie we opened another bottle....and started the rice. 
we checked the ribs and agreed another 20 minutes more after eating one ;)
MMmmmmmm rice came out pretty good :) 
I wish I could bottle this smell..
got rid of the mush..
reduced it by half...
added a little salt.
how did it taste?
amazing. 
So to answer the OPs question...about a bottle and a half of wine is how long (in my case about 2 hours)
it was borderline stringy, caught it just in time (went from "needs a few minutes more" to "almost lost it" in 20 minutes)..next time I'll do 275 for the same amount of time.
The boneless were "ok" but I'd never cook the boneless without a 2-1 ratio of bone-in in the pot.....my girlfriend loves the boneless though so it worked out well.
Dinner, not including the non-cooking wine was about 20$....
3 comments:
Hello Rob,
Just found this through Chowhound. Do you have the actual recipe? This looks really good and I want to make it!
Thanks,
Joel
Here is the recipe (I wrote it out for a friend, to do lamb shanks so
just substitute shortribs for lamb shanks). I also add a tablespoon of
tomato paste to the mirepoix and brown it a little before I add the
wine/stock.
Recipe for braised lamb shanks
4-6 lamb shanks
2 quarts of beef stock
1 bottle of red wine (charles shaw '2 buck chuck' or any other cheap red wine)
1 Onion chopped
2 Carrots chopped
1 stalk of celery chopped
1 onion
Some herbs for bouquet garni (I usually just use some thyme, parsley,
and a bayleaf or two)
S&P to taste
1. Preheat oven to 300.
2. Heat your dutch oven on medium-high Sprinkle your lamb shanks with
a little salt and pepper. Put some oil in the pot and brown each lamb
shank, 2 or so at a time (don't 'crowd' the pan) until brown (like
REALLY brown, almost burnt). remove
3. Lower heat, and add mirepoix. Sweat.
4. deglaze with a little (about a cup or so) of redwine, scrapping up
the brown bits.
5. add the meat, and cover halfway with stock, then all the way with
red wine (you want a sort of 2:1 ratio of stock to wine)
6. add your herbs/bouquet garni, bring to a boil, cover, and put in the oven....
7. check after two hours or so for tenderness.
8. when done, remove meat and set aside (you can tent it with some
tinfoil). Strain liquid, put liquid back into pot, and turn heat on
high, and reduce by half...taste it, add S&P if necessary (usually
not, when using boxed stock as it's high in sodium)
9. Put meat on plate and spoon the sauce over. done.
That's a basic braise that you can use for chicken...lamb, beef
(shortribs or stew meat). If you use just beef stew meat...guess what
this recipe is called? beef stew or Beef bourguignon!! same recipe!
you use chicken, it's called basically..Coq au vin!
It was very helpful to see the whole process thru your pics. I will be attempting this for the first time this weekend. Glad I found yours. thanks!
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