Wednesday, November 4, 2009

Braising Season - Short Ribs

Just tried this recipe for beef short ribs and it was delicious! Ribs are a fun change from the usual pot roast, fatty but rich and tasty. Adapted from Ina Garten recipe.

Braised Beef Short Ribs serves 4

About 4 pounds Prather short ribs - depending on how big they are about 2 per person as they shrink
salt and pepper
couple tablespoons olive oil
1 onion chopped
4 stalks celery chopped
8 carrots cut into large chunks
1 fennel bulb cut into large chunks
2 cloves garlic thinly sliced
about 1/2 bottle red wine (we mostly drink white, so whenever I have a leftover bottle of red, I just freeze it and then save for recipes like this)
Fresh rosemary and thyme sprigs
4 cups chicken or beef stock

S&P ribs and roast in a 400 degree oven on a sheet pan for about 15 min. This will brown them, and get rid of some of the fat. Heat the olive oil in a dutch oven and saute all the veggies for about 15 min. Add the wine and boil until reduced by about 1/2. Add broth, herbs and ribs to the pot and put in a 300 degree oven until very tender about 2 hours. Remove from oven take out the ribs, carrots and herb sprigs and try to pour into a measuring cup most of the liquid. Put this in the refrigerator or if you are short on time put in the freezer. Once it's cool you can remove most of the fat as it will harden on the top. Return the rest of the liquid to the pan and smash the other veggies with a potato masher and cook down about 20 min to make a gravy. Add back the meat and carrots and warm through. Serve with a big dollup of horseradish.

Potatoes were simple peeled baking potatoes diced and put in a pan with 1/2 & 1/2 or plain whole milk to cover and a tablespoon of butter and slowly simmer covered for about 50 min stirring occasionally until super tender then last 10 min remove the lid to reduce the liquid. S&P to taste.

No comments:

Post a Comment