Short Ribs
The Bent Fork.Beef Braised Short Ribs.
Earlier this week, we had a good friend over to the house and decided to cook something fabulous. We had already decided to make the brown butter risotto recipe - featured on an earlier blog post.
But we also wanted to try something new that would compliment this
tasty treat! We happily decided to make one of my favorite warm and
hearty meals - beef braised short ribs.
What I love most about this particular recipe and piece of meat, is the simplicity. You don’t have to be a culinary master to create this dish. All you need is a good dutch oven and time - about 5 hours to be exact. Short ribs are a very fatty but delicious meat - they are rich and go well with pretty much any side. For our dinner extravaganza, we topped our traditional brown butter risotto and sautéed asparagus with the gorgeous braised short ribs and a delicate sauce reduction.
Let me say, my daughter seems to generally an avid fan of my cooking - she always welcomes a hot plate from her mom. But, she ooo’d and awe’d over this particular dish for days. The flavors were heavenly and warm - truly a perfect start to the winter season and the perfect meal to serve for company (especially if you would like applause to follow the meal). I hope you enjoy the meal as much as we did!
Beef Braised Short Ribs
Ingredients
•4 (8-ounce) pieces bone-in beef short ribs
•1 tablespoon vegetable oil
•3/4 teaspoon fine sea salt
•1/2 teaspoon black pepper
•4 medium carrots, finely chopped
•1 medium onion, finely chopped
•2 garlic cloves, finely chopped
•1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
•1 1/2 cups dry red wine
•4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
•2 sprigs fresh thyme
•1 Turkish or 1/2 California bay leaf
•1 tablespoon Banyuls vinegar or red-wine vinegar
Directions
Put oven rack in lower third of oven and preheat oven to 250°F.
Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
Add veal stock, thyme, bay leaf, vinegar, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Top plate of risotto with beef short ribs and poor reduction sauce over.
What I love most about this particular recipe and piece of meat, is the simplicity. You don’t have to be a culinary master to create this dish. All you need is a good dutch oven and time - about 5 hours to be exact. Short ribs are a very fatty but delicious meat - they are rich and go well with pretty much any side. For our dinner extravaganza, we topped our traditional brown butter risotto and sautéed asparagus with the gorgeous braised short ribs and a delicate sauce reduction.
Let me say, my daughter seems to generally an avid fan of my cooking - she always welcomes a hot plate from her mom. But, she ooo’d and awe’d over this particular dish for days. The flavors were heavenly and warm - truly a perfect start to the winter season and the perfect meal to serve for company (especially if you would like applause to follow the meal). I hope you enjoy the meal as much as we did!
Beef Braised Short Ribs
Ingredients
•4 (8-ounce) pieces bone-in beef short ribs
•1 tablespoon vegetable oil
•3/4 teaspoon fine sea salt
•1/2 teaspoon black pepper
•4 medium carrots, finely chopped
•1 medium onion, finely chopped
•2 garlic cloves, finely chopped
•1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
•1 1/2 cups dry red wine
•4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
•2 sprigs fresh thyme
•1 Turkish or 1/2 California bay leaf
•1 tablespoon Banyuls vinegar or red-wine vinegar
Directions
Put oven rack in lower third of oven and preheat oven to 250°F.
Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
Add veal stock, thyme, bay leaf, vinegar, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Top plate of risotto with beef short ribs and poor reduction sauce over.
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