Slow Braised Short Ribs

By JJCR

In the chef's bag of tricks, braised short ribs are a surefire hit. They are meatier than pork or lamb ribs and have a delicious melting quality that can't be beat. Use the leftover beef to make Crispy Short Ribs, or brush the ribs with your favorite barbecue sauce and grill them up. Chef Michael Lyle.

Ingredients

• BOUQUET GARNI:
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1 tsp. black peppercorns
• 3 bay leaves
• SHORT RIBS:
• 5 lbs. bone-in beef short ribs, about 1 inch thick, trimmed of excess fat.
• Kosher salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cups dry red wine
• 4 cups low-sodium beef broth
• 1 can ( 8 oz.) tomato sauce
• 3 carrots, peeled and diced
• 2 celery stalks, chopped

Preparation

Step 1

Preheat the oven to 300 degrees.

To make the bouquet garni, rinse a 9 inch square of cheesecloth with water and squeeze out the excess water. Place the rosemary, thyme, peppercorns and bay leaves on the cheesecloth, bring the corners together and tie into a packet with kitchen string.

To prepare the short ribs, season the ribs all over with 2 tbsp. salt and 1 tbsp. pepper. In a large Dutch oven over medium-high heat, heat the oil until very hot but not smoking. Working in batches to avoil crowding, add the short ribs and cook, turning occasionally until browned on all sides, about 5 minutes. Transfer the short ribs to a platter.

Pour off all but 2 tbsp. of fat and return the pot to medium-low heat. Add the onion and garlic and cook, stirring occasionally, until the onion turns golden brown, about 5 minutes. Add the wine and bring to a boil , stirring up the browned bits on the pot bottom with a wooden spatula. Boil until reduced to 1/2 cup, about 6 minutes. Stir in the broth, tomato sauce and bouquet garni. Return the short ribs to the pot and add carrots and celery. Cover the dutcch oven with aluminum foil and then fit the lid on top.

Transfer pot to oven and cook until the short ribs ar very tender when pierced with a meat fork, about 3 hours. Transfer the short ribs to a warmed deep platter and cover with foil to keep warm. Discard the bouquet garni.

Skim the fat from the surface of the cooking liquid. Using a slotted spoon , scoop up half the vegetables and place in a blender. With the lid vented and the machine running, gradually add 2 cups of the cooking liquid and process until smooth. Transfer to a bowl. Repeat with the remaining vegetables and 2 cups of the cooking liquid. Season the sauce to taste with salt and pepper and reheat gently over low heat.

Spoon the sauce over the short ribs. Serve immediately.

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