Braised Short Ribs
Short ribs are a very popular cut of beef due to being larger and more tender than their pork counterpart. This recipe cooks for 3 hours to give meat that falls right off the bone!
Author: Ana Quincoces
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
- bone in short ribs (trimmed of excess fat) 4 pounds
- Olive oil
- chopped carrots 3
- finely chopped celery ribs 3
- diced large scallion 1
- diced large sweet onion 1
- minced garlic cloves 3
- bottle of hearty red wine ½
- beef stock 3 cups
- springs of thyme 5
- rosemary ½ teaspoon
- balsamic vinegar 3 tablespoons
- tomato paste 3 tablespoons
- Salt and fresh ground pepper to taste
- In a large IMUSA Caldero or jumbo cooker heat olive oil over medium high heat.
- Season short ribs generously with salt and fresh ground pepper. Brown short ribs evenly on all sides. Do this in two batches as to not overcrowd the pan. Remove short ribs from pot and set aside.
- Discard rendered fat and add another 3T of olive oil to the pan.
- Reduce heat to medium and add the garlic, onions, celery, carrots, and shallots to the pot. Stir well and cook for 5 to 7 minutes or until the onions are translucent.
- Add the tomato paste and cook another 5 minutes stirring constantly. Add all of the remaining ingredients except the short ribs and stir well. Do not add salt and pepper until the end as the stock adds a lot of salt to the dish.
- Add the short ribs making sure they are fully submerged in the cooking liquid. Cover and cook over medium low to low heat for 21/2 to 3 hours or until the meat is almost falling off the bone.
- Allow the sauce to come to room temperature and skim the fat from the top (this can be done ahead of time by refrigerating the sauce and allowing the fat to solidify at the top).
- Remove short ribs from sauce and strain the sauce
- Bring the sauce to a boil and reduce by approximately one third. Pour sauce over short ribs and serve with truffle mashed potatoes or creamy polenta.