<h1 class="pgc-h-arrow-right" data-track="1" > perfect recipe for ribs with red wine</h1>
From the edge to the center, start low and slowly to provide a perfectly uniform medium ripeness.
Blow up the ribs with hot air before serving and you'll get a crackling brown shell.
<h1 class="pgc-h-arrow-right" data-track="29" > ingredient recipes</h1>
1 tablespoon (15 ml) vegetable oil
2 lbs (900 g) calf or oxtail
1 pound (450 g) beef or veal broth bones
1 large carrot, peeled and coarsely chopped (approx. 1 1/2 cup)
2 celery ribs, roughly chopped (about 1 1/2 cup)
1 large onion, peeled and coarsely chopped (about 1 1/2 cup)
1 (750ml) bottle of dry red wine
2 bay leaves
4 sprigs of fresh thyme
4 sticks of parsley
1 Quart (1L) homemade or store-bought low-sodium chicken broth
1 rib roast (main rib), 3 to 12 lbs (1.3 to 5.4 kg; see notes)
Kosher salt and freshly ground black pepper
4 tablespoons (58 g) unsalted butter
method
Adjust the oven rack to a lower position and preheat the oven to 250°F (121°C). Heat the oil on high heat in a large Dutch oven until it smokes slightly. Add the calf or oxtail and broth bone. Cook, occasionally flipping and stirring the pieces until all surfaces are browned, about 15 minutes. Using tongs, transfer the beef to a large plate and set aside.
Add the carrots, celery and onion to a boil, stirring occasionally until it begins to turn light brown, about 8 minutes. Add the wine, bay leaves, thyme and parsley and cook, scraping off the brown part from the bottom of the pan. Bring to a boil until halved, about 10 minutes. Add the chicken broth, bring to a boil, cook until halved, then cook for another 10 minutes.
Place the calf/tail and bone on the bottom of a large baking dish. Pour the entire contents of a Dutch oven over the bones and spread the vegetables in a uniform layer. Place a V-rack on top, lay out the meat and vegetables, and place the rack at the bottom of the pan.
Season well over the roasted ribs with salt and pepper and place on a rack with the fat lid facing upwards. Place in the oven and cook until the center of the roast shows 125°F (52°C) as medium or 135°F (57°C) as medium for 4 to 5 hours on the instant reading thermometer.
Remove the roast from the oven, transfer to a large plate and set up a tent loosely with aluminum foil. Leave it in a warm place in the kitchen and wait for you to rest after drinking the juice. At the same time, raise the oven temperature to the highest possible setting, 500 to 550°F (260 to 288°C).
Using pliers, remove the calf/oxtail from the baking dish and transfer to a medium-sized pan. Pour the remaining substances from the pan into the pan through a fine mesh filter. Discard the filtered vegetables and bones. (If you prefer, you can preserve bone marrow for spreading on bread or mixing into juice.) ）
Using a ladle, skim off excess fat from the top of the liquid and discard. Bring the liquid to a boil, reduce heat and cook until the calf/oxtail is completely tender, about 20 minutes. Transfer the calves/oxtails to plates and foiled tents to keep warm. Season with salt and pepper (you may not need any salt). Stir in the butter while hot. Stay warm.
Wipe the baking sheet and replace the V-frame. Remove the foil from the main rib and place on the rack with the fat lid facing upwards. 10 minutes before serving, put the roast back in the hot oven and cook for 6 to 10 minutes until browned and crispy. Remove from the oven, carve, serve immediately, serve shin/oxtail on the side and transfer hot juice around the table.