Friday, October 5, 2012

Braised Short Ribs

                                            Braised Short Ribs
(4 servings)


4 pieces (2 ½ - 3 lb.) Bone-in Beef Short Ribs
As needed Salt & Black Pepper
2 tbsp. Canola Oil
1 medium Yellow Onion, chopped
2 large Carrots, chopped
1 large Celery Stalk, chopped
2 tbsp. Tomato Paste
2-3 Fresh Garlic, peeled & smashed
2 cups Red Wine (your choice)
2 Bay Leaves
4 sprigs Fresh Thyme (tie together)
2 cups Beef Broth
To taste Salt & Black Pepper


Pat the short ribs dry with a paper towel and then season generously with salt and pepper on all sides.  Heat oil in a Dutch oven or heavy pot/sauté pan with lid on high heat until oil is about to smoke or is shimmering.  Add the short ribs and cook until well brown on all sides (2-4 minutes per side).  Be sure not to over crowd the pan while browning the meat.  Do in batches if necessary and then side aside in a large bowl or pan.  Lower the heat to medium and add the onion, carrot and celery to the pan.  Cook until onions have softened (6-8-minutes) and then add the tomato paste.  Cook the tomato paste stirring continuously until it has browned (2-3 minutes).  Add the garlic and cook for 30 seconds.  Now add the wine, bay leaves and thyme to the pot.  Using a wooden spoon, stir to loosen anything stuck to the bottom or sides.  Increase the heat to medium-high and reduce liquid by half (about 10 minutes).  Now add the beef broth and mix before returning the short ribs to the pot.  Bring to a simmer, add lid and place in a pre-heated 300 degree oven for 2 ½ to 3 hours.  Short ribs are done when they are tender to the fork and are not falling apart.  Be sure to have moved the oven rack to the lower third of oven before heating.  Remove ribs to a platter (tent with foil) and strain pot mixture through a fine-mesh strainer.  Be sure to use a spatula to help push mixture through strainer.  Let liquid set for 5 minutes and then remove as much fat as possible.  Taste and adjust seasoning with salt and pepper.  Pour sauce over the short ribs and serve with mashed potatoes.

Note:               I believe the best wine to use is Cabernet Sauvignon in this dish.  But any red wine will work.

Note:               If sauce is too thin, mix 2 tsp. corn starch with tbsp. water per cup of sauce to create slurry.  Heat the sauce in the pan over medium-high heat and whisk in the corn starch mixture.  Heat sauce to a boil whisking to thicken and then serve over the meat and potatoes.

Ideas for Future Efforts

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