Braised Short Ribs

This was one of the best dishes I have ever made. I've made short ribs before but this time I changed it up a little and the result was so good I couldn't stop eating it. I dream about the left overs all day at work and can't wait to eat them when I get home.

The problem with this recipe is that it is very time consuming and takes a few steps but if you put in the time and effort you will be rewarded with a rich and delicious dish!

Some things I did differently: I reduced the cooking liquids before adding them to the pot. This intensifies the flavor which then reduces and intensifies more as everything cooks. I made sure to deglaze all the brown bits with the liquid for extra flavor. Finally, I used a lot of fresh herbs. This added a big pop of flavor to the rich meatiness of the dish.

To go with the tenderness of the meat I like a creamy side dish like mashed potatoes or cheesy polenta. To add some texture I like to fry shallots or onions if I have the time and top the plate with them.

Ingredients
6 bone-in short ribs (about 3 pounds)
Kosher salt
Black Pepper
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
3 tbs.tomato paste
2 to 3 cups hearty red wine
2 to 3 cups beef stock
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Directions:
1. Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

2. While the short ribs are browning, roughly chop all the vegetables and garlic. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the vegetables.

3. Season the vegetables generously with salt and brown until they are very dark and the fond or brown bits have formed on the bottom of the pan, approximately 5 to 7 minutes.

4. Scrape the brown bits again and add the tomato paste. Brown the tomato paste for 2 to 3 minutes. Feel free to turn down the heat if things start to burn. You want yummy brown not burned black.

5. While this is happening in one pan put a small saucepan on the stove. Add the wine and allow it to reduce over high heat until it is about half what it was. Once veggies are done add wine to the large pan and allow to cook over low heat. Now add beef stock to the same side small saucpan and allow it to reduce by half over high heat.

6. Add the short ribs back to the large pot and then add the beef stock. Add extra wine or beef stock to the pan to make sure all the meat is completely submerged. (if it’s not submerged in the liquid it’s not really cooking with the rest of the meat).

7. Add the thyme bundle and bay leaves. Taste the braising liquid and see if the seasoning needs to be adjusted.

8. Cover the pan and place on the stove over low heat for 2 to 3 hours. Check periodically during the cooking process and add more stock, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

9. Remove short ribs and set aside for a minute. Using cheesecloth and a fine strainer, strain braising liquid and return to a clean pan. Remove any fat and reduce the liquid until it has a nice nappe consistency (when you put a spoon in the sauce and look at the back of the spoon it should be well coated. Run your finger down the spoon and if the line you made doesn’t run then you now its reduced enough.)

10. Reheat short ribs in the strained sauce and serve with mashed potatoes or polenta.