Recipes

Braised Beef Short Ribs

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Braised Beef Short Ribs

Braised Beef Short Ribs

amanda

Equipment

  • Braising Pan/Dutch Oven (3-Quart) - Ideal for cooking braised beef short ribs, providing even heat distribution and depth for rich flavors to develop.

  • Sous Vide Machine (5-Cup) - Offers precise temperature control ideal for slow cooking, ensuring the meat is perfectly tender and flavorful.

  • Digital Instant Read Thermometer - Essential for monitoring internal temperatures of beef short ribs to ensure they reach safe and optimal doneness levels.

  • Digital Food Scale - For precise measurements of ingredients, especially when portioning out meats for consistent results every time.

  • Ceramic Knife Set - A good set of knives, including a meat cleaver or large chef's knife for cutting and preparing short ribs with ease.

  • Stainless Steel Roasting Pan (4 Quart) - Provides ample space for browning the short ribs and roasting vegetables that accompany this dish.

  • High-Powered Blender (96 Oz) - Useful for making sauces or purees from the cooking juices, enhancing the dish's flavor profile.

  • Slow Cooker (6 Quart) - An alternative for cooking short ribs, offering a hands-off approach with consistent results.

  • Immersion Blender (500 Watt) - Useful for making gravies or thickening sauces directly in the pan.

  • Stainless Steel Strainers (1-Inch) - For removing any solids from sauces or broths to achieve a smoother consistency.

  • Pastry Brush (Wooden) - Useful for applying oil or butter to the ribs before cooking, enhancing flavor and browning.

Ingredients

  • 4 (8-ounce) pieces bone-in beef short ribs

  • 1 tablespoon vegetable oil

  • 3/4 teaspoon fine sea salt

  • 1/2 teaspoon black pepper

  • 4 medium carrots, finely chopped

  • 1 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice

  • 1 1/2 cups dry red wine

  • 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)

  • 2 sprigs fresh thyme

  • 1 Turkish or 1/2 California bay leaf

  • 1 tablespoon Banyuls vinegar or red-wine vinegar

  • 1 tablespoon balsamic vinegar

  • 20 pearl onions (5 ounces)

  • 1 1/2 tablespoons unsalted butter

  • 1 tablespoon Banyuls vinegar or red-wine vinegar

  • 2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)

  • 4 medium carrots, cut diagonally into 1 1/2-inch pieces

  • 3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces

  • 8 medium fresh white mushrooms, trimmed and quartered lengthwise

Instructions

1

Instruction 1

Put oven rack in lower third of oven and preheat oven to 250°F.
2

Instruction 2

Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
3

Instruction 3

Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
4

Instruction 4

Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
5

Instruction 5

Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
6

Instruction 6

Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
7

Instruction 7

While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
8

Instruction 8

Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.
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