Thursday, December 01, 2005

Braised Short Ribs

I am starting to sense a theme in my cooking ~ winter food. Tonight, I try out a new job, which will become my second job (hopefully). But that means that I will lose a lot of my kitchen priviliges, so last night, I went for one last hurrah. I picked up shortribs and came home to search for recipes. I discovered one that looked right up my alley at Restaurant Widow. I don't know why I haven't checked out her recipes before ~ they all look amazing.
Braised Short Ribs with Smoked Cheddar Mashed Potatoes and Green Beans


And the recipe:

Braised Short Ribs - serves 2

3 pound short ribs, bone in

1/2 cup flour

1 tsp salt

pinch pepper

1/4 cup strained pork fat (from cooking bacon), lard, or olive oil

1 large onion, peeled and roughly chopped

3 medium carrots, peeled and chopped

1 head garlic, cloves smashed and peeled, left whole

2 sprigs rosemary

1 tsp dried oregano

2 tbsp tomato paste

1 cup red wine

about 2 cups beef stock

Preheat oven to 350 degrees. Place the flour, salt and pepper in a zip-top bag; place 2-3 ribs in the bag and shake, then remove the ribs, shaking off the excess flour. In a large, oven-proof saute pan (or dutch oven) over medium heat, melt your bacon fat and brown the short ribs in 2-3 batches; do not crowd the pan. Brown each side for about 1 minute or until nicely brown. Repeat until all ribs are browned and set aside.

Place the onions and carrot in the pan and saute until they are just beginning to brown, then add the garlic cloves, oregano and rosemary. Add the tomato paste and stir into the veggies; add a good pinch of salt. Deglaze the pan with the red wine and then place the short ribs back in the pan. Add enough beef stock to come about halfway up the ribs; cover the pan and cook in oven for about 2 hours, or until the ribs are very tender.

Remove the ribs from the pan, cover with foil, and set aside. Carefully strain the braising liquid and discard solids. I like to strain it again, but it's a matter of personal taste. Place the liquid in a bowl and refrigerate for about 30 minutes, or until the fat has solidified. Remove the fat from the top and discard; place the liquid back in the pan and simmer, over medium heat; add the short ribs back to the pan and reheat for about 10 minutes. Remove the ribs to plates and allow the liquid to reduce (4 minutes or so), until you have a nice reduction. Pour over the short ribs (and potatoes!) and enjoy!

4 comments:

Culinarily Obsessed said...

yummy!! and the presentation is gorgeous =) Good luck with the new job

cheers!
Jaay

Nerissa said...

Gorgeous eats, Linda! A new job? Does this mean we won't see as much of you here on blogs?

linda said...

Jaay, Thank you (beautiful site, btw).
Nersissa(is that right). I'll keep blogging ( I do it from work anyway)

Anonymous said...

Ever tried making that in a new generation pressure cooker? Should be able to make it in a small fraction of the time.