Renoir chef Alex Stratta serves this dish over mashed potatoes flavored with horseradish.

Makes 4 servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 4 1/2pounds beef short ribs
  • 1cup chopped carrots
  • 1cup chopped onion
  • 1cup chopped celery
  • 8garlic cloves, chopped
  • 1/4cup honey
  • 1/2cup red wine vinegar
  • 4cups canned low-salt chicken broth
  • 1750-ml bottle dry red wine
  • 1/2cup ruby port
  • 1 1/2tablespoons chopped fresh thyme
  • 1bay leaf3tablespoons butter, room temperature
  • 1tablespoon all purpose flour26-ounce packages baby spinach leaves

    DIRECTIONS

    Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.


    Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.)
    Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.