The first rule about cooking with wine to only use a bottle you would also be willing to drink. The second is to enjoy a glass while cooking. This is a dish best served on a cold night. It’s actually a fairly simple recipe; most of the cook time is spent in the oven. Amaranth flour substitutes regular flour for the roux. It's nutty and peppery, and makes a great thickener for soups, stews, and gravies.
10-12 bone-in beef short ribs
3 carrots, chopped
2 onions, cut into wedges
2 ribs celery, with leaves, chopped
4-5 cloves garlic
4 fresh bay leaves
1 cup fresh flat-leaf parsley
3 sprigs fresh rosemary, stems picked
4 cups beef stock
1 bottle good red wine
4 tablespoons olive oil, divided
1 teaspoon ground cloves
1 tablespoon smoked paprika
3 tablespoons amaranth flour
3 tablespoons butter
Salt and pepper
Preheat over to 350 F.
Rinse ribs and pat dry. Season with cloves, paprika, salt and pepper.
Heat 2 teaspoons oil in a large Dutch oven over high heat. Working in two batches, brown the ribs on all sides. Remove to a plate as they finish.
As the ribs brown, combine garlic, bay leaves, parsley, and rosemary in a food processor until roughly combined. Spoon into a small bowl and set aside.
Pour off fat and heat the remaining olive oil. Add onions, celery, and carrots, and a pinch of salt and pepper. Cook for 7-10 minutes and remove to a plate. Add garlic and herb mixture to pot, cook for a few minutes and deglaze with wine. Reduce for 15-20 minutes, add stock and return ribs. Bring to a boil and cook covered in the oven for 2 hours. Add vegetables for the last 30 minutes of cooking time.
Just before ribs are ready to serve, melt butter in a small pan and mix with flour to create a roux. Stir in 1 cup rib sauce and then return to pot. Reduce for another 15 minutes and serve with vegetables, mashed potatoes, or polenta.