Braised Short Ribs
This recipe is so crazy good. It takes a bit of time to make but is well worth the effort!
- 2 TBS Olive Oil
- About 4 pounds of Flanken style* Short Ribs with bones in
- Salt and Pepper
- 1 Large Onion
- 2 Carrots, sliced
- 2 Celery Ribs, sliced
- 1 Turnip, peeled and chopped
- 3 Garlic cloves, sliced
- 1 750ml bottle of dry red wine (ie. Cabernet)
- 4 Thyme sprigs
- 3 Cups chicken stock
1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Brown the ribs in the skillet over moderate heat, turning once (about 18 minutes). Transfer the ribs to a shallow baking dish and arrange in a single layer.
2. Add the onion, carrots, celery, turnip and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned (about 20 minutes.) Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs over once.
3. Preheat the oven to 325 degrees. Transfer the ribs and marinade to a large, enameled cast-iron casserole dish (or dutch oven). Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice during the 45 minutes. The sauce should reduce by half and the meat should be very tender.
4. Transfer the meat to a clean shallow baking dish, discarding any bones that fall off. Strain the sauce into a heat proof measuring cup and skim off the fat as much as possible. If desired, puree half of the vegetables and add back to the sauce. Pour the sauce back over the ribs.
5. Reheat the ribs in the oven before serving if needed.
*Flanken style short ribs are cut across the bones instead of with them.