BRAISED SHORT RIBS

By Big_Daddy

Make sure when purchasing the beef short ribs that you buy pieces that are nice and meaty. Add a few extra ribs to the pan and use the tender meat later to make a delicious ragu sauce for pasta.

Ingredients

• 4 ½ lbs (2.25 kg) beef short ribs,
• cut into pieces consisting of 2 ribs each
• Salt and pepper to taste
• 2 tbsp (25 mL) olive oil
• 2 cups (500 mL) onions, coarsely chopped
• 1 cup (250 mL) celery, coarsely chopped
• 2 tbsp (25 mL) garlic, coarsely chopped
• 2 tbsp (25 mL) fresh thyme, coarsely chopped
• 2 tbsp (25 mL) tomato paste
• 1 cup (250 mL) dark ale
• 2 cups (500 mL) beef stock
• 2 tsp (10 mL) cornstarch
• 3 tbsp (45 mL) water

Preparation

Step 1

1. Preheat oven to 325°F (160°C).

2. Season ribs generously with salt and pepper. In a large ovenproof pot or Dutch oven heat olive oil over medium-high heat, browning ribs in oil on all sides. This may need to be done in batches so as not to overcrowd the pot.

3. Set browned meat aside and discard all but 1 tbsp (15 mL) oil from pot. Add onions, celery, garlic and thyme. Sauté over medium heat until all are tender, about 10 minutes. Add tomato paste and cook for 1 minute. Add ale, beef stock and beef short ribs to the pot. Cover and bring just to the boil. Place covered pot in preheated oven and cook for 2 hours.

4. Once ribs are cooked pour cooking liquid into a small saucepan, pour through a sieve until there is 1½ cups (375 mL) of cooking liquid in the saucepan. Discard solids.

5. In a small bowl stir together cornstarch and water until starch has dissolved. Add the cornstarch mix to the cooking liquid and cook over medium-high heat until the liquid has thickened slightly, about 2 minutes. Serve ribs with Barley & Porcini Mushroom Stew (recipe follows) and pour sauce over top.