BRAISED SHORT RIBS

           

            One of the most influential restaurant owners I ever worked for once said, “Give the people what they want!” Short ribs have become a very high-end item on a lot of restaurant menus and because of this, it has become something that people want to learn how to make at home. In order to “give the people what they want,” I called in a favor to a friend of mine that is a butcher and waited four days for the best possible short ribs available. Nothing but the best for my Anonymites!

            Short ribs are the short portion of the rib bone in beef cattle and varies in thickness. When prepared properly, the bone of the short rib will pull out of the meat without even as much as a fight. This amazing piece of meat will talk to you as you prepare it, saying such things as, “Be nice to me” and “You know you want it.”

            I do believe that this is something that truly anyone, of any skill level can complete with great success. I have read many recipes for braised short ribs online and so many are over complicated (or just duplicates of on another on multiple sites). After simplifying the process, I offer to you…. BRAISED SHORT RIBS!!!

INGREDIENTS

5 lbs. Short Ribs (try and get uniform sizes for cooking consistency)

2 Tbl Olive Oil

2 Large Garlic Heads (halved)

4 Celery Stalks (ruff chopped)

2 Medium Carrots (coin cut)

3 Tbl Tomato Paste

2 cups Dry Red Wine (I suggest Cabernet Sauvignon)

2 cups Beef Stock

1 cup Parsley (ruff chopped)

Salt and Pepper to Taste

INSTRUCTIONS

1.      Preheat oven to 275 degrees F.

2.      In a large pan (one that can hold all ingredients and go into oven such as a Cast Iron Skillet or Pot) over high heat, place olive oil into pot and allow to become inferno hot.

3.      Place short ribs on a flat surface and dust all sides with salt and pepper.

4.      Place short ribs into pot with oil and sear all sides of rib. This seals in flavor and assists in holding the rib together during braising.

5.      Remove short ribs from heat and set aside.

6.      In pot, using a wooden or plastic spoon, add carrots, garlic, celery, parsley, and tomato paste and allow to saute for about 2 minutes. Make sure to scrap the bottom of the pot to remove all seasoning from searing of short ribs.

7.      Add wine and beef stock and allow to simmer till boiling.

8.      Once mixture in pot is boiling, gently add short ribs and place cover on pot.

9.      Move pot to oven and allow to cook for 3 ½ to 4 hours.

10.  Carefully remove pot from oven.

11.  Using tongs, carefully remove the short ribs from the pot and set aside making sure not to separate rib bone from meat (If it happens it is not the end of the world. The bone is more for presentation at this point.).

12.  Using a strainer, place a bowl under the strainer to catch the braising liquid. Pour remaining contents from pot threw strainer. At this point, you are done with the solid contents and will be using the liquid for drizzling over final product.

13.  Place desired serving of short ribs on plate and drizzle with brazing liquid (THIS IS THE GOOD STUFF) for added flavor.

14.  Serve and Enjoy!!

This, in my opinion, is one of the simpler short rib dishes I have ever prepared. It was rather timely to cook but vary fast to prepare. I hope you enjoy and as always, I am grateful for everyone of you.

Chef Tufaro