Succulent and rich, these braised short ribs are a fan favorite at my house. Definitely in the “Live to Eat” category because they need a long, slow cooking time to turn an otherwise tough cut of meat into a fall-off-the-bone delicacy with a luscious sauce, they are worth it! I found these at the Matthews Farmers Market at the Allen Farms stand. Braising is a combination cooking method in which you start by searing the meat until browned on all sides (dry cooking), then cook aromatic vegetables, followed by deglazing that tasty fond left by searing with red wine and stock, in which the meat simmers (moist cooking) until it becomes tender and delicious.
I love a farmer’s market day where I create my own mystery basket for fun things to cook. I paired these short ribs with pappardelle pasta from Enzo’s in Stallings cooked with Urban Gourmet Farms mushrooms and Hot Pepper Farms Rainbow Swiss Chard. The whole meal was fantastic!
Farmer’s Markets are gearing up for high season soon – go and support your farmers! If you find things and want to know what to do with them, I would LOVE to help you. Mystery basket cooking is my favorite. I get so inspired by fresh vegetables. Please subscribe to my blog and send me a message for recipe ideas or cooking techniques.
Braised Beef Short Ribs
Equipment
- 1 cutting board
- 1 Chef's Knive
- 1 Bowl (for dredging ribs with flour)
- 1 rondeau (wide-bottomed heavy guage metal pot with lid, preferably)
- 1 tongs
- 1 Strainer (or chinois mousseline)
- 1 rubber spatula
- 1 ladle
Ingredients
- 2 pounds Bone-In Beef Short Ribs
- As needed Kosher Salt & Ground Black Pepper (to season short ribs)
- 2/3 cup All-purpose Flour (for dredging short ribs, plus more for dusting veggies)
- 4 Tablespoons Olive Oil
- 1 Tablespoons Crushed black pepper
- 1 Each Bay leaf
- 3 Cups Brown Stock (homemade, unsalted or low-sodium, preferably)
- 1-½ Cups Dry red wine
- 8 cloves Garlic peeled, tips removed
- 2 Ribs Celery – ½ inch dice (about 1 cup diced)
- 2 Each Carrots – ½ inch dice (about 1 cup diced)
- ½ Each Onion – ½ inch dice (about 1 cup diced)
- 1 Each Sprig of rosemary
- 2 Each Sprigs of thyme
- 2 Tbsp Chopped or chiffonade parsley (may want more to add at the very end for a bright green garnish)
Instructions
- Pre-heat oven to 350 degrees.
- Prep the meat by cutting in between bones to make 4 (3-inch) pieces of short rib. Season with salt and pepper.
- Dredge or dust in flour on all sides.
- Heat a large rondeau, add oil and sear beef short ribs until golden brown on all sides. Set aside momentarily.
- Add aromatics of onion, celery and carrots and sauté until translucent.
- After about 5 minutes, add the whole cloves of garlic. Cook until garlic is lightly translucent, and the other veggies are lightly browned.
- Singer – or dust vegetables with flour, stirring to create a roux.
- Deglaze with wine, stirring with a wooden spoon, and then reduce wine by half.
- Add the meat and remaining herbs back to the rondeau, being sure to cover the meat with liquid by about 2/3.
- Bring to a boil, then reduce to a simmer on the stovetop.
- Cover pan with a lid or foil (tightly). Place in oven at 350˚f for approximately 2 hours or until the beef is fork tender.
- Remove beef and allow it to rest, strain liquid into a saucepan, dépouillage to remove any fat and impurities that have risen to the surface. (Chef’s note – I like to keep the garlic and vegetables to add back to the ribs once the sauce is thickened but remove the herbs).
- Reduce until sauce is nappé or thick enough to coat the back of a spoon and not run.
- Serve short ribs with the sauce and other appropriate side dishes, such as cooked whole grains or pasta.
“Everything in its place” – a chef’s term for gathering your ingredients and equipment before starting to cook.
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