Friday, February 22, 2013

Braised Beef Short Ribs

Short ribs always seemed like a very complicated dish to me, I love them, but they always seemed too complicated to make at home, but that was before I did some research and read a lot of recipes and techniques. I prefer the robust french flavourings of wine, thyme, and bay leaves, but there are so many options to choose from from any ethnicity of cuisine. This recipe is based of several including one by Anne Burrell. They all call for the same basic elements. Brown meat, veggies for a flavour base, and a broth to braise the meat in. Once you pick those then you are pretty much guaranteed to have a successful dish.  

Serves 4-5.

8 Bone-in short ribs (approx 3 lbs) - we prefer them in 4-6" lengths, not the 1-2" ones

4 Tablespoons olive oil
1 Large onion
3 Celery ribs
2 Carrots
2 Cloves garlic
6 oz Tomato paste
2 Cups red wine - we prefer a Cabernet Sauvignon
2 -3 Cups beef broth
3 Sprigs of fresh thyme
3-4 Bay leaves

Salt and pepper for seasoning

1. Preheat the oven to 375 degrees.

2. In a large oven proof stock pot, add enough oil to coat the bottom of the pot and bring to a high heat.
3. Season the ribs well with salt. Sear the ribs until they are well browned, 2-3 minutes per side. Do in batches batches if necessary, do not overcrowd the pan. When browned, put ribs on a plate. Drain any excess fat.
4. Take all the veggies, and make them into a fine mixture, using a box grater or food processor.
5. Add fresh oil to the pot, and saute the veggies, until brown 5-7 minutes. Don't worry about it sticking to the bottom.
6. Add tomato paste, and cook out for 3-4 minutes.
7. Add the wine, scrape all the brown bits from the bottom of the pan, and reduce the wine by half, stirring frequently.
8. Add the short ribs back into the pot, and add enough beef broth to cover the ribs. Add thyme and bay leaves.
9. Bring the broth to a boil, then cover and put in the oven.
10. Braise for 3 hours, stirring occasionally.
11. Remove the lid and cook for an additional 30 minutes, to reduce the sauce and brown further.
12. Meat will be fork tender but not falling apart. Serve over mashed potatoes or pasta.

No comments:

Post a Comment