tripledigitken
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My Braised Beef Short Rib Recipe
Braised Beef Short Ribs
This recipe is best prepared a day ahead. Flavor is better the next day and it is easier to remove the congealed fat on the surface when the mixture
has been refrigerated overnight.
This recipe is also designed for using an enameled cast iron dutch oven, Le Creuset or equivalent. Use of cast iron with reactive ingredients like
wine, tomatoes, vinegar etc. unless it is very seasoned can result in a metallic taste.
Serves 4-5
4-5#s beef short ribs
1 ˝ cups flour
3 slices of bacon
3 stalks of celery cut into 1” pieces
3 carrots cut into 1” pieces
1 medium onion chopped
4 garlic cloves sliced
1 15 oz. can whole tomatoes
1 bottle of dry red wine
2 cups of low sodium beef broth
3 sprigs of thyme
3 bay leaves
Onion powder
Salt
Pepper
3 tablespoons of olive oil
3 shallots
Dredge ribs in flour seasoned with black pepper and onion powder, pat off to remove excess flour. Heat large enameled dutch oven to medium heat on
range and render bacon. Remove bacon when crisp and brown all sides of the ribs in the bacon grease in small batches. This takes time as you want
them very brown. When all the ribs have been browned remove fat and flour residue and add 3 tbls of olive oil to pan.
Put the cut up celery, carrots and onion into a food processor and pulse until they are just minced. You can mince them by hand if you do not have a
food processor. Place the vegetables in the dutch oven and sauté until the onions are translucent (5-8 mins). Add the wine and bring to a boil and
reduce by half. Add the can tomatoes to the vegetables and cook for 2 minutes. Tie the thyme and bay leaves with kitchen twine and add to pot.
Return the ribs to the pot and add the beef broth. Add enough water at this stage to cover the ribs by about an inch. Simmer on the range covered
for 3 hours until tender but NOT falling off the bone. Start checking the level of the liquid after an hour and check for doneness after 2 hours.
Remove ribs and thyme bundle from pot when tender and place on a plate in a warm oven with a foil tent. With burner on high reduce sauce by about a
third until sauce is very rich, adjust seasoning. This step may be skipped if sauce is very rich at the time ribs are done.
Return ribs to pot and let cool off and place in refrigerator overnight. When ready to reheat, remove fat from surface and heat over medium low heat
thoroughly. Serve over wide egg noodles or mashed potatoes and place chopped flat leaf parsley over top. We like to fry thin sliced shallots in a
small amount of oil, drain, salt and place on top as well. Toasted sliced baguettes to soak up the sauce is a must. A simple green salad goes well
as an accompaniment.
A bottle of your favorite big red wine pairs well.
If you do not have the enameled dutch oven try this:
In a large sauté pan prepare the recipe to the point of adding the beef broth. Transfer the ingredients into a casserole add the beef broth and water
and place in oven at 250-325 degrees, check that heat is correct for the sauce to bubble slowly after about 30 minutes adjust if needed, cook for
three hours. You will have to do the reduction, if necessary, in the sauté pan at the completion of the cooking cycle. Then recombine back into the
casserole.
Cooking with the Creuset Dutch oven (or equal) makes this meal!
Ken
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wessongroup
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Mood: Suicide Hot line ... please hold
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Sounds pretty darn good... to bad you don't have a "view" of the finished product... 
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tripledigitken
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| Quote: | Originally posted by wessongroup
..to bad you don't have a "view" of the finished product... |
I was too busy eating!!!
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Diver
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Your recipe isn't much different from mine but have you seen the gravy-separating pitchers ?
They are ussually taller than wide and the spout pours off the very bottom.
No need to let sit overnight to separate the fat easily; just pour into this pitcher, wait 5 minutes and it's spearated enough to pour off the good
stuff.
I just used mine to get the fat out of the turkey drippings for my gravy.
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tripledigitken
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Posts: 4848
Registered: 9-27-2006
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| Quote: | Originally posted by Diver
Your recipe isn't much different from mine but have you seen the gravy-separating pitchers ?
They are ussually taller than wide and the spout pours off the very bottom.
No need to let sit overnight to separate the fat easily; just pour into this pitcher, wait 5 minutes and it's spearated enough to pour off the good
stuff.
I just used mine to get the fat out of the turkey drippings for my gravy. |
Yes, I have one of those handy tools. The real reason to wait is for improved taste though.
Ken
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capt. mike
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Posts: 8085
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Mood: Sling time!
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thx Ken - man that's outstanding eatin'!!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Bob H
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Registered: 8-19-2003
Location: San Diego
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Oh, this looks GREAT! Can't wait to try this recipe.  
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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Thanks, I'm sure you'll like it.
The hardest part is putting it away and not eating it until manana.
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