Braised Beef Shortribs

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Stendhal
Lord of Benders
Lord of Benders
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Joined: Wed Jul 03, 2019 2:53 am

Braised Beef Shortribs

Post by Stendhal »

Ingredients
4 pounds or so of bone-in beef short ribs
A tablespoon or so of bacon fat
1/4 of a bottle of cheap dry white wine
Beef stock 1/2 cup or so, or use Better than Bullion
1 large onion
carrots
celery
tomato paste, at least 1/4 of one of the small cans. Tube tomato paste is less of a pain in the ass to use.
salt
pepper
Worcestershire sauce, a heavy splash
fresh garlic, pre-minced stuff is convenient
herbs de Provence, poultry seasoning, or Italian seasoning

(Optional but recommended step, dry brine the shortribs for up to 3 days before cooking. Causes the salt flavor to permeate the beef instead of just being on the surface. Liberally season the shortribs and allow to rest uncovered in the fridge)
1. Heat the bacon fat in a stainless steel saute pan until it shimmers. Salt shortribs before cooking if you did not dry-brine.
2. Sear the shortribs on all sides, on medium-high to high heat.
3. While the ribs are searing, chop the vegetables, chop in them in fairly large pieces.
4. Remove seared shortribs from the pan, reduce the heat to medium low, and throw in the diced veggies until they get some color, about 6 minutes or so.
5. Push the vegetables to the side of saute pan, turn the heat to medium and add the tomato paste. Allow it to caramelize for two minutes or so.
6. Add the minced garlic, let it caramelize for a minute or less.
7. Add the wine and the stock. Using a wooden spoon, scrape the bottom of the pan to remove the fond, adding flavor to dish and preventing a pain in the ass cleanup after the dish is done.
8. Add the seasonings and Worcestershire sauce to the cooking liquid, would recommend adding salt later as adding salt early can cause the braising liquid to become too salty when reduced to a glaze.
9. Add the shortribs back to the saute pan.
10. Cover and cook on medium to medium low on the stovetop for 3 to 4 hours or so, liquid should be simmering but not boiling.
11. When tender remove the saute pan from the heat.
12. After the ribs have cooled store them separately from the cooking liquid. Remove the veggies from the cooking liquid and discard. Place the saute pan and ribs in the fridge overnight.
13. The next day remove the saute pan from the fridge, and skim the fat the risen to the top of the surface and either save the tallow for other dishes or discard.
14. Take the shortribs and remove any bits of connective tissue that hasn't broken down.
15. Place the saute pan on the stove and begin to reduce the sauce on medium low heat until it has taken on a glaze like, bbq sauce style thick consistency.
16. Reheat the shortribs in the reduced cooking liquid.
17. Serve over mashed potatoes, pollenta, or rice.

Heavily buzzed while writing this out, so might have to edit tomorrow
Everything in moderation, including moderation

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