Ingredients: |
Ingredients: For the marinade:
2 tablespoons peanut oil
6 beef short ribs
Salt and pepper to taste
2 6 ounces yellow onions, peeled and chopped
2 small carrots, peeled and chopped
3 celery stocks, chopped
3 garlic cloves peeled
1 bottle, dry, red wine
1 small bunch, fresh thyme
For the Braise:
2 tablespoons of peanut oil
2 small yellow onions, peeled and chopped
2 small carrots, peeled and chopped
3 celery stock chop
3 garlic cloves pee
Salt and pepper to taste
1 small bunch of fresh thyme
2 to 3 cups veal stock or brown chicken stock
|
Directions: |
Directions:For the marinade: heat the oil in a large skillet over medium heat. Season the ribs with salt and pepper and brown them in batches on all sides about 40 minutes per batch. Remove the ribs from the skillet and place them bone side down in a single layer in a baking dish. Add the onions, carrots, and celery stalks to the skillet. Add the garlic, season with salt and pepper, and cook, stirring occasionally until the vegetables are tender and golden, about 30 minutes. Pour in the wine and add the thyme. Bring the marinade to a boil, then remove it from the heat. Pour the warm marinade over the meat. Cover and refrigerate for 12 - 24 hours, turning the ribs at least once.
For the braise:
Drain the ribs reserving the wine but discarding the vegetables and herbs. Preheat the oven to 350°. Heat the oil in a very large high sided oven proof skillet over medium heat. Add the onions, carrots, celery, garlic, and salt and pepper to taste. Sweat the vegetables, stirring occasionally for about 20 minutes.
Meanwhile, bring the wine to a boil in a sauce, pan and skim any foam that rises to the surface. When the vegetables are tender at the time, ribs, wine, and enough stock to barely cover. Bring the stock to a simmer, then cover the pan and transfer it to the oven. Braise the meat in the oven at a very gentle simmer for at least 1 1/2 hours and then remove the lid. Continue simmering, adjusting the oven temperature if necessary and basting occasionally until the meat is fork tender about 1 1/2 hours longer. Allow the ribs to cool slightly and then remove them from the pot. Strain and grease the braising liquid and place the ribs in a shallow container, pour the liquid over them and refrigerate overnight..
To serve heat the oven to 350°. Remove the ribs from the braising liquid. Separate the meat from the bones. Discard the bones and place the meat in an oven proof serving pan. Bring the braising liquid to a boil in a sauce pan. Then, pour enough of it over the ribs to come in about halfway up them. Pit the ribs in the oven, basing frequently with the reducing braising liquid. Continue cooking and basting until the meat is heated through and nicely glazed, about 40 minutes. |
This recipe for Braised Short Ribs is from