Shelly's Braised Short Ribs
Red Wine Braised Short Ribs are a family favorite. Easy but rich and decadent. Be sure to pair them with my Rutabaga Puree and Balsamic Maple Brussel Sprouts.
Enjoy!
Ingredients
3 lbs (approx.) Short Ribs
3 TB Chef Shelly’s Steak Seasoning
2 TB Grapeseed or vegetable oil
2 cups Yellow onion, diced
1 cup Carrot, diced
1 cup Celery, diced (save celery leaves for garnishing)
3 clove Garlic, minced
2 TB Tomato paste
2 TB Worcerstershire sauce
2 cups Red wine
2 cups Beef stock
2 TB Chef Shelly’s Herb Seasoning
Salt & Pepper to taste
Preparation
1. Let short-ribs come to room temp. Trim any tough silver membrane and any thick fat. Thin layer of fat is great.
2. Season all sides with steak seasoning (or liberally coat with salt & pepper).
3. Bring pan up to medium-high, add oil. Brown all sides of short ribs, approx 2 minutes per side.
4. Remove browned short ribs from pan and set-aside.
5. If necessary add more oil to pan. Sweat the onion, carrot & celery until translucent.
6. Add garlic and sautee for another minute.
7. Add tomato paste & sautee until deepens in color.
8. Add worcestershire then add red wine. Add dry herbs. Let reduce by one third.
9. Add the stock & bring back to boil.
10. Add the browned short ribs and nestle into liquid. Liquid should reach almost to the top of protein. Add more stock or water if necessary.
11. Cover with tight lid & bake at 300F for 2-3 hours. After 2 hours check your moisture level & test with a fork to see if meat shreds easily. If necessary, add more liquid and/or continue baking, checking at 30 minute intervals to see if meat shreds with fork.
As long as there is liquid the meat can braise for a few hours and get more tender & flavorful.
If you bake at higher temp than 300 you’ll need to shorten bake time & meat won’t be as tender. Low & slow is the best for this cut of meat.
12. When meat is ready, remove from oven and remove the meat from sauce. With an emersion blender, carefully puree the mire poix & liquid to create a nice gravy consistency sauce. If its too loose, reduce on the stovetop until you reach desired consistency. (Also can thicken with a cornstarch slurry.) Taste for seasoning.
13. Add the short ribs back into prepared sauce. Keep warm until ready to serve. (Also re-heats well from this stage. Leftovers are even more rich in flavor.
Best served with a starch plus a green vegetable like brussel sprouts, asparagus or broccoli.
*NOTE* In lieu of Dutch Oven - sear everything in skillet then transfer into deep casserole dish to braise. Nestle the short ribs into the mire poix and cover tightly then bake.
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