Braised Short Ribs
Serves 2
Ingredients
Short Ribs
- 4-6 lbs short ribs, trimmed and cut into 6 pieces
- olive oil to coat the pan
- 1 handful of leeks, diced (or 1 small onion, diced)
- 1 carrot, diced
- 2 ribs celery, diced
- 3 garlic cloves, smashed
- 1 bunch thyme
- 2 sprigs of rosemary
- 2-3 bay leaves
- 2 cups red wine
- 2 quarts beef or veal stock
- black pepper to taste
- salt to taste
Garish Options
- olive oil
- lemon juice
- 1 small package micro greens
- balsamic syrup
Suggested Sides
- mashed potatoes
- rice
- noodles
Special Equipment
- ovenproof pot
- butcher's twine
How-to
- Preheat oven to 300°
- Season ribs on all sides with salt and black pepper. Use one piece of butcher's twine for each rib and tie ribs securely
- Heat oil in a large, heavy ovenproof pan over high heat, then add ribs and brown on all sides. Transfer ribs to a plate with some of the cooking juice. Leave enough juice in the pan to cook vegetables
- Add leeks (or onions), celery, carrots and garlic to the same pan and sauté, stirring often, until lightly browned, about 5 minutes
- Add the short ribs back to the pan and add red wine, scraping any browned bits from bottom of pan. Add thyme, rosemary and bay leaves. Reduce wine by three-quarters until thick and slightly syrupy, about 15 minutes. turning ribs to be sure all sides are coated with wine
- Add beef or veal stock and/or enough water to cover ribs. Bring to a simmer
- Cover with foil, and braise in the oven at 300° until meat is fork-tender, about 1½ - 2 hours. Reserve juices for plating
- Allow to cool in braising liquid to retain moisture and flavor
- Remove strings carefully and plate on a bed of mashed potatoes, noodles or rice