FEATURED ON WCSH 6 MORNING REPORT
Braised short ribs is a lip smacking and luscious comfort food dish. It smells so good while it is slow cooking that anyone spending the day with you (including your dog) will be salivating and wishing to be your new best friend. The recipe I am including is easy to follow and should take you about an hour to prepare. The dish then needs to cook for 2 hours in the oven. There are a few tips I will relay that will make this meal outstanding.
Short ribs can be purchased as English ribs (cut lengthwise along ribs) or flanken style (cut across the ribs in shorter lengths). Either style is fine with me, but I do prefer the ribs to be cut short–about three inches in length. They are easier to work with when they are smaller and there are more pieces to brown which adds more flavor to your sauce.
Remove the ribs from the fridge and let sit at room temperature a good hour before you cook them.
Season your ribs really generously with Kosher salt and freshly ground pepper. You really can’t over season raw meat and the flavor of the finished dish will be greatly improved if you remember to do this.
You want the meat to develop a brown caramelized crust so in order to accomplish this feat, your oiled dutch oven surface must be smoking hot. Don’t crowd the pan and make sure that you don’t touch the meat until it is caramelized on each side. This takes about 3-4 minutes per side.
Make your own brown chicken stock. If you’re not sure how to do this, sign up for our first class of the 2015 season: Sunday, May 2nd. We’ll be focusing on the essentials and making stock from scratch is the best thing you can do for yourself.
Make your own tomato sauce. It’s fast, it’s relatively inexpensive and it makes a world of difference. We talk about this in all of our pizza classes and some of our pasta classes.
Make this dish the day before you intend to serve it. After many hours in the fridge, the fat will congeal. Remove this fat since you do not want to serve an oily sauce. Then you can re-season the sauce and serve your masterpiece with nothing more than a bit of crusty bread, a simple green salad, and a glass of the same delicious red wine that went into the pot. Don’t skimp on the quality of the wine. It matters! You can use one that is rich with tannins or you can use a medium bodied red like a Cabernet Sauvignon. (I recently used Earthquake Cabernet Sauvignon by Michael David Winery.) And please, as you are savoring the flavors of this meal and sipping your wine, remember that slow food cooking is one of the best things you can do for loved ones as they cope with this challenging winter.
WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW:
- 1/4 + 2 Tbs cup mixture of extra virgin olive oil and canola oil
- 6 eight ounce beef short ribs
- Kosher salt
- Ground Pepper
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, thinly sliced
- 2 cups good red wine (Choose a nice full-bodied one that you love to drink and enjoy what's left of the bottle
- while the meal is cooking.)
- 2 cups brown chicken stock (preferably homemade)
- 1 cup tomato sauce (preferably homemade)
- some sprigs of fresh thyme and rosemary
- Remove the ribs from the fridge a good hour before cooking and preheat oven to 375 degrees. Generously season all sides of the short ribs with Kosher salt and fresh ground pepper.
- In a large Dutch oven, heat the vegetable oils over high heat until smoking.
- Cook the short ribs over hight heat until deeply browned and caramelized on each side. This should take about 3-4 minutes per side. Remove the short ribs to a plate and set aside.
- Remove all but 2 Tbs of fat from the Dutch oven and add 2 Tbs more of fresh oil. When oil is hot add, carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes.
- Season vegetables with salt and pepper and stir in the tomato sauce, red wine, chicken stock and herbs,
- scraping with a wooden spoon all brown bits off the bottom of the pan.
- Bring the mixture to a boil and return the short ribs to the pan with exuded juices. Cover with heavy Dutch open top or with aluminum foil and place in the oven. Cook for two hours, until the meat is very tender.
- Let cool and refrigerate overnight. Remove congealed fat from the sauce. Reheat and serve with crusty bread, or mashed potatoes.