Braised Beef Short Ribs
Braised Beef Short Ribs Resting
If you want to do short ribs correctly you will have to invest a bit of time. Most of the time is spent unattended in an oven on low heat. The prep time for the meat and vegetables is fairly short. The outcome is a very juicy soft meat infused with the flavors of the wine, stock, and vegetables. This recipe is for two people.
4 beef short ribs, bone in, about 1 1/2 to 1 3/4 lbs
3 tablespoons flour
1 tablespoon of a meat rub
3 tablespoons olive oil
1/2 red onion, cut in large dice
1 large carrot, cut in large dice
1 large stalk of celery, cut in large dice
2 cloves garlic, peeled
1 cup red wine
1 1/2 cups stock, beef preferred, chicken will work
2 bay leaves
2 sprigs of fresh thyme
1 tablespoon of corn starch in 3 tablespoons of water
kosher salt and black pepper to taste
Preheat the oven to 300 degrees.
In a one gallon plastic bag add the flour and the meat rub. Toss the ingredients to mix. Add the short ribs to the bag and thoroughly coat with the flour mixture.
In a dutch oven, or other pot that can be placed in the oven, heat the olive oil over medium high heat. Once the oil is hot remove the short ribs from the bag, shaking off the excess flour, and add them to the pot. Cook until brown about 2 minutes per side, including the rib side. Remove the ribs from the pot and set aside.
Reduce the temperature of the pot to medium and add the carrot, onion, and celery. Saute until the tips of the vegetables start to brown, about 5 minutes. Add the garlic and saute until fragrant about one minute. Add the wine and allow to simmer and reduce for about 5 minutes. Add the stock, the bay leaves, and the thyme to the pot. Then add the ribs to the pot making sure they are partially immersed in the liquid and not touching. Bring the mixture to a boil. Cover and place the pot in the oven for about 3 hours, or until the meat is falling off the bone.
Remove the ribs from the pot and cover with foil. Drain the pot of the liquid separating the vegetables from the liquid. Allow the fat to separate from the liquid and return the defatted portion to the pot. Heat the liquid back to the boil. Add the corn starch solution and stir, allowing the sauce to thicken. Check the sauce for salt and pepper. Serve the ribs two per plate and drizzle with the sauce.
Braised Beef Short Ribs