Monday, February 27, 2012

Braised Short Ribs

We recently spent the weekend in Ludlow, Vermont.  Normally, it would have been a peak weekend for the New England ski town.  It is the home of Okemo Mountain, a popular ski destination, but this year snow has been elusive.

Okemo Mountain, Vermont
Braised Short Ribs
Regardless of the fact that there is no snow in ski country, it is winter in New England and when visiting ski country we want our food to be hearty and comforting.  Braised short ribs fit that description.  They may sound fancy schmancy, but in reality short ribs are amazingly easy to make.  After a few preparatory steps they are a "set in the oven and forget" kind of meal.  Short ribs are also terrific to make in advance because they taste delicious when reheated.  That makes beef short ribs an ideal dish to take with you for a weekend dinner in Vermont, or anywhere you want to take a special main dish.  It is also a perfect dish to make for a family dinner and you won't have to spend all of your time in the kitchen. 


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
Serves 4
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
Season the short ribs well with the kosher salt.  Heat 2 tablespoons of olive oil in a heavy pot over medium high heat.  Get the oil very hot and add the short ribs to the pan, browning each side of the ribs really well.  It is important not to crowd the ribs in order to get a nice sear. 

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.

Enjoy! 

Photobucket

5 comments :

  1. Great change up with the vegetable puree, look forward to trying, thanks for the idea.

    ReplyDelete
  2. Oh Donna! I love short ribs, but I have no clue how to cook them. I tried once, and they did not turn out well...at all! I think I'll try your recipe and see what happens. I will save to my recipe file!

    ReplyDelete
    Replies
    1. Not to worry, ProDiva. Just follow the directions and you WILL be rewarded. Take your time. Patience is key.

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    2. Got the ingredients! I am going to make them this weekend. Wish me luck!

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    3. Yay! I can't wait to hear how they came out. Good luck!

      Delete

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