Slow Braised Beef Short Ribs

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Craig Claiborne once said “Cooking is like child’s play and adult joy. And cooking done with care is an act of love”.

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When the fall weather arrives our source of inspiration changes. There is a change from the light dishes of summer to the more elegant home cooked meals. Hearty dishes of slow braised fatty cuts of beef, root vegetables and simple ingredients fuel my energy to make some traditional dishes. The one dish that I prepare as soon as the cool weather sets in is slow braised short ribs. I love the methods of cooking that are needed to follow in order to insure a perfectly flavored dish. This dish is very basic and very good. This recipe will teach you to understand the proper basic cooking technique of braising.

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Start with 2 lbs of short ribs.

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I love to go to the local farmers market to pick out my vegetables.

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Season the short ribs with kosher salt.

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Generously season the short ribs with freshly ground black pepper.

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Place a knife over the  garlic clove and smash it to remove the skin.

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Dice the celery, carrots, onion and tomatoes. Have your herbs ready, bay leaf, thyme, rosemary and parsley.

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Lightly dredge the ribs in the flour. Preheat large saute pan on high heat. Add 2 tablespoons of olive oil and then add the seasoned short ribs.

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Brown the short ribs real good on all sides.

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Add the mirepoix to the pan and cook over high heat to caramelize (brown) the vegetables.

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Add 2 cups of diced fresh tomato. There are a lot of chefs who use tomato paste but I think that tomato paste adds to much acidity. Fresh tomatoes give the short ribs a little elegance. Cook for 3-4 minutes

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Add 1 1/2 cups of good red wine. I used a fairly decent Merlot. Simmer until reduced by 1/3.

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Add the short ribs and herbs to the pan.

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Add 2 cups of good veal or beef stock. If you do not have veal stock it is all right use a good beef bouillon.

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Bring the stock and short ribs to a simmer and then place in a 325 degree oven for 2-3 hours and may be longer if needed. Keep testing the ribs by taking the pan out of the oven and try to pull the meat apart with two forks. If the meat pulls away easily they are done. If there is resistance place the short ribs  back in the oven and set timer for 30 min. Keep doing this until the cooking process is complete.

Braised beef short ribs are great on a chilly fall night with the warm fire crackling and the dog resting at your feet.

Slow Braised Short Ribs

Serves Two

2 Tablespoons olive oil

2 pounds short ribs

1/2 cup AP flour

kosher salt

fresh ground black pepper

1  cup diced celery

1 cup diced carrots

2 cup diced onion

3 large cloves of fresh garlic

2 cups diced fresh tomatoes

1 1/2 cups Merlot

Tie together with a string

6 sprigs of fresh thyme

6 large sprigs of parsley

4 sprigs of fresh rosemary

3 bay leaves

2 cups good veal stock or beef bouillon

Season the ribs with salt and pepper. Dredge them lightly in the flour. This will aid in the browning process and help to thicken the sauce.

Preheat a large saute pan over medium high heat. Add the olive oil and then the short ribs. Carefully  brown on each side trying to produce little nibs of meat, flour and fat drippings.

Remove the ribs and place on a large plate and set aside. Turn the heat up a little and add the diced carrots, celery, garlic and onion. Stir while trying to brown evenly on all sides.

Add the diced tomatoes and stir in for 3 minutes. Add the red wine, simmer until reduced by 2/3.

Place the browned short ribs back to the pan along with the veal stock and herbs.

Bring the stock and short ribs to a simmer and then place in a 325 degree oven for 2-3 hours and may be longer if needed. Keep testing the ribs by taking the pan out of the oven and try to pull the meat apart  with two forks. If the meat pulls away easily they are done. If there is resistance place the short ribs  back in the oven and set timer for 30 min. Keep doing this until the cooking process is complete.

6 Responses to “ “Slow Braised Beef Short Ribs”

  1. Laura Minchella says:

    When I am better, I hope to make this dish!

  2. Chef Thomas Minchella says:

    When you get better I will make this dish for you!!

  3. I will absolutely try this…very well explained, wonderful photos. thanks

  4. Buddy Evins says:

    Thanks, thats very useful to know! I admit I’m a bit of a failure in the kitchen, but I’m trying my best to learn. Admitting iis the first step right!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some simple recipes at this site, seems to be designed exactly for people like me, which is great! Anyway, thanks, I’ll be sure to subscribe to this site to read more later.

  5. Karin says:

    Do you remove the membrane from the ribs before cooking? Before serving?

  6. Chef Thomas Minchella says:

    Yes have your butcher remove them!!

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