Braised Beef Short Ribs

By EarsofVaal

Beef Short Rib Recipe w/Hoisin Sauce

Ingredients

• 9oz Onions 1/2 inch dice
• 5oz Celery 1/2 inch dice
• 5oz Carrots 1/2 inch dice
• 4 1/2 tsp minced Garlic
• 4 Bay Leaves
• 4 Fresh Thyme sprigs
• 9oz Fresh Tomatoes 3/4 inch dice
• 2 tubs More-Than-Gourmet Demi Glace Veal Stock (use tub mixing instructions)
• 3 Tbsp Japanese 7 Spice (Shichimi Togarashi is a good substitute)
• 3/4 cup Hoisin Sauce
• 1 Tbsp Kosher or Sea salt
• Pepper
• Peanut Oil
• White wine

Details

Servings 9
Preparation time 40mins
Cooking time 160mins

Preparation

Step 1

1. Season shanks with salt and pepper. Coat evenly with flour and pat off all excess flour.
2. Fill bottom of rondelle with peanut oil to 1/4 inch in bottom of pan.
3. Heat oil over medium high heat. Sear shanks on all sides until juices are sealed. MAKE SURE YOU HAVE NO BLEEDERS.
4. Remove shanks from pan and put into hotel pan. Pour off excess oil.
5. Add onion, celery, and carrots to pan and cook until vegetables are carmelized over medium heat. Approximately 10 minutes. Add garlic about 2 minutes before other vegetables are done.
6. Deglaze with white wine to cover bottom of pan and cook off alcohol completely. Approximately 5 minutes.
7. Add vegetables and wine mixture to hotel pan on top of shanks.
8. Add tomatoes, bay leaves, and thyme sprigs. Pour prepared veal stock to cover tops of shanks.
9. Cover hotel pan with aluminum foil. Cook in oven at 300 degrees for 2 hours or until knife goes through meat with some ease.
10. Remove shanks from hotel pan and season sauce with Hoisin, Japanese 7 spice and kosher or sea salt.
11. Put shanks back into completed sauce. Serve immediately. If saving for later service, cover and let cool outside of refrigerator for one hour. Label, date and refrigerate.