Braised Boneless Short Ribs
Serves 4
Ingredients
- 3 onions, rough diced
- 3 carrots, sliced
- 5-6 ribs celery, sliced into 1” pieces
- 3 Roma tomatoes, chopped
- 2 tbsp olive oil
- 3 cups veal (or beef) stock
- 2 cups dry red wine
- 1 tsp raw or granulated sugar
- 2 sprigs fresh rosemary
- 4-5 fresh bay leaves
- 2 tbsp butter
Short Ribs
- 3 lbs boneless short ribs (2 pieces, 1½ lbs each)
- 3 tbsp olive oil
- salt & pepper
Brussell Sprouts
- 1 lb brussels sprouts, halved & blanched
- 5 strips bacon, cooked & rough-chopped, with 1 tbsp fat reserved
- salt & pepper
- 1 tbsp butter
How-to
- Preheat oven to 350º
- Toss onions, carrots, celery and tomatoes with 2 tbsp olive oil. Lay on sheet tray and roast in oven for 25-30 minutes. Remove, and reduce oven heat to 300º
- In a medium saucepan over medium-high heat, combine stock, wine, sugar, rosemary, and bay leaves. Bring to a simmer, and reduce slightly, about 25%, just until sauce will coat the back of a spoon
- While liquid is simmering, pat the meat dry and season each piece liberally with salt and pepper on both sides
- Heat a large pan over medium-high heat and add 3 tbsp olive oil
- Sear meat 3-4 minutes per side or until each side gets good caramelization
- Add roasted vegetables to sauce, bring to simmer. Take a couple ladles of the sauce and add to sauté pan to deglaze
- Remove short ribs to a shallow braising dish, and pour sauce and vegetables over top. The meat should be ¾ of the way submerged. Cover with foil, and place in 300º oven for about 2 hours, or until tender
- Start brussels sprouts 30 minutes before the short ribs are to be removed from the oven. Heat medium sauté pan over medium-high heat
- Add bacon fat to pan with brussels sprouts and bacon. Season with salt and pepper. Add butter and saute for 1 minute. Place pan in oven to roast 20 minutes
- Remove short ribs and brussels sprouts from oven for plating. Strain braising liquid into small saucepan over a fine-mesh strainer to remove vegetables. Reduce sauce by ⅓ over medium-high heat. Whisk in 2 tbsp butter before serving
- Slice each short rib against the grain of the meat into about ¾” thick slices
- Plate with starch of choice (polenta, roasted or mashed potatoes, etc). Lay sliced short ribs atop starch, plate brussels sprouts on side. Spoon sauce atop meat