|Braised Short Ribs|
This recipe includes a technique I learned from Chef Anne Burrell's short ribs recipe. She suggests making a paste of the vegetables used in the sauce. Normally, I would have diced the vegetables and made a chunky sauce, but I thought I'd give the pureed vegetable approach a try.
|The Vegetable Puree|
The result is a lovely, yet robust sauce that pairs well with those mandatory mashed potatoes you'll be serving on the side. You should note that this recipe includes a hefty portion of tomato paste, resulting in a rich tomato based to the sauce. You can also make a yummy pot roast with this recipe by substituting a chuck roast for the short ribs.
Braised Short Ribs
|Braised Short Ribs Ingredients|
- 8 beef short ribs, about 5-6 pounds
- Kosher salt, to season the ribs
- Extra virgin olive oil, for the pot
- 1 large onion, cut into chunks
- 2 stalks of celery, cut into chunks
- 2 large carrots, peeled and cut into chunks
- 2 cloves of garlic, chopped
- 1-12 ounce can of tomato paste
- 3 cups hearty red wine
- 2 cups water
- 1 teaspoon dried thyme
- 2 bay leaves
|Browned Short Ribs|
Remove the ribs from the pan when browned. Drain the fat from the pan. Preheat the oven to 375 degrees F. Place all of the vegetables in your food processor and puree until you have made a paste. Add olive oil to the same pan in which you browned the ribs. Add the vegetable paste. Season with salt. Cook the vegetables until they have browned and started to coat the bottom of the pan.
|The Vegetables will Brown and Stick to the Pan|
Cook and scrape, being careful not to burn the vegetables. Add the tomato paste to the pan. Cook the tomato paste with the vegetables for about 5 minutes. Add the wine, stirring to mix the vegetables and wine. Cook to reduce the mixture by about half.
|The Reduced Sauce will be Thick|
Add the 2 cups of water, thyme and bay leaves to the pan. Stir to combine. Add the ribs to the pan.
Cover tightly and cook for 3 hours in the preheated oven. Check periodically and add additional water to the pan, if necessary. You can remove the cover for the last 30 minutes to thicken the sauce. Remove the ribs from the pan and skim any fat from the top of the sauce. Serve over mashed potatoes with the braising liquid as a gravy.
You can get the printable Braised Short Ribs recipe by clicking the link.