Recipes

Braised Short Ribs

Braised Short Ribs

Braised Beef Short Ribs Recipe.

Serves 8. Make 2 days ahead.

12 to 24 hours Marinade
1 qt (1L) red wine such as cabernet sauvignon or pinot noir
5.5 lb. (2.5kg) prime beef chuck boneless short ribs.

Mirepoix
3 carrots, unpeeled, washed and cut in 3
2 leeks, washed and cut in 3 (white and pale green parts only)
1 onion, quartered
1 garlic head, halved
2 sprigs Italian parsley
4 sprigs thyme or 1 tsp dried thyme
1 bay leaf.

Method
In a large pot, bring wine to boil. Carefully hold a match to the liquid to ignite the alcoholic fumes* and add mirepoix. Cover and cook for 5 minutes. Let cool to room temperature. Arrange meat on the bottom of a large pot or container. Cover with the marinade and refrigerate for 12 to 24 hours. Remove meat from pot, pat dry and save marinade; wine and veggies.

*In fact, alcohol will, in effect, cook the surface, keeping the meat from absorbing the marinade. If you cook off the alcohol first, the meat will absorb the full flavor of the fruit of the wine.

Searing
Marinated meat
1 Tbsp (15ml) grape seed or peanut oil to sear the meat and kosher salt
Wine and mirepoix from the marinade
1 cup (250ml) red port
3 cups (750-ml) veal or beef stock* or demi-glace or remouillage
*To intensify the flavors reduce 3 quarts (3-L) of veal or beef stock by 3 cups (750-ml)

Method
In a hot cast iron Dutch oven or heavy bottomed pot, add oil and sprinkle some salt. Sear meat until it turns brown; in both sides on medium high heat. Transfer the seared meat into a clean container and repeat these steps with remaining meat without the addition of extra oil. Sautée mirepoix from the marinade for 5 minutes and transfer into a clean bowl. Put meat back into the pot and cover with the mirepoix, add the rendered juice from the seared meat, wine from the marinade, port, reduced beef stock and season with ground black pepper. Do not add extra salt (the braising liquid will be then reduced and turned into a sauce which concentrate flavors).

Braising
Bring to boil, cover and cook in a preheated 250ºF (121ºC) oven for 6 hours. Lower oven temp to 225ºF (105ºC) if using convection oven. Turn off oven and leave the pot inside for a few more hours or overnight. For instance, begin braising at 4pm, turn off oven at 10pm, leave pot inside the oven and go to bed!

Now the short ribs are at room temperature. Discard vegetables. Remove meat from pot and lay on a baking tray lined with parchment. Cover with meat with parchment, a baking tray and some weights; this evens out the surface of the cooked meat. Refrigerate until it has completely hardened about 6 hours. Strain the braising liquid and reduce by one-third or half to make a flavorful beef sauce; your Bordelaise sauce from scratch!. Skim excess fat off and impurities. The sauce can be lightly thickened with a couple of teaspoons of cornstarch diluted in 2 tablespoons of red wine or port. Add some extra red wine to bulk it up if necessary. Melt a couple of chunks of butter into the sauce to make it glossy and smoother to the palate.

Plating
Cut the chilled meat into individual portions (save scraps for later use). Place short ribs portions in a large skillet, coat them with the hot sauce; reheating meat slowly on the stove basting every so often, or in a 350ºF (180ºC) oven. Season with freshly ground black pepper and serve. Bon appétit!

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