Short Ribs Brassato in Leftover Wine, With Roasted Root Vegetables

Instructions

1. In a 3 quart pot, fry the bacon over medium low heat until brown.
2. Add the finely diced onions, carrot, celery, garlic, bay leaves, thyme and peppercorns to the pot, and saute over medium high heat until vegetables are translucent.
3. Pour the leftover wine and balsamic vinegar into the pan and bring to a boil. Immediately remove the pot from heat and allow to cool to room temperature.
4. Place ribs in a glass casserole tray or bowl large enough to hold all the ribs. Pour the wine marinade over, seal the tray with plastic wrap and let refrigerate for 12 to 24 hours.
5. Preheat oven to 300F. Remove the ribs and scrap off excess liquid. Reserve the marinade.
6. Heat the oil in an 8 quart dutch oven until it shimmers, add the ribs, 2 or 3 at a time, and brown on all sides. About 15 minutes per batch. Remove ribs to a plate and repeat with remaining ribs.
7. Return all the ribs to dutch oven, add a few teaspoons of salt to taste, reserved marinade, and enough stock to bring the level of the liquids to 1/4 inch below the meat. Bring to a boil over medium high heat then immediately remove from the heat.
8. Cover the dutch oven with a sheet of parchment paper. This will save you 10 minutes of cleaning! Place the lid on top of the dutch oven, and place in the oven.
9. Let braise for 4 hours. Check the liquid level every hour. If it falls below 2/3 the level of the meat, add some water.

After 4 hours, the meat should be very tender. Remove the dutch oven from the oven. Using kitchen tongs, place the meat in a plastic container, and refrigerate. Strain the braising liquid into a plastic container and refrigerate. Let marinade and meat refrigerate for 12 to 24 hours.

10. To reheat the meat, put the meat in a glass casserole. Add a few tablespoons of water, and place in a 250F oven. Meanwhile, reheat the braising liquid in small pan. Simmer until the sauce has achieved a glossy sheen and gently coats a spoon. After 20 minutes, remove the meat to a serving platter, and pour the sauce over. Serve with the roasted root vegetables. Yum.