Braised Short Rib Of Beef
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
8 cups
Red Wine1 bunch
Thyme (fresh)1 bunch
Parsley (fresh flat-leaf)1 tbsp
Fennel Seed1 tbsp
Mustard Seed2 tbsps
Kosher Salt3 cup
Olive Oil2 tbsps
Horseradish (fresh, grated)Directions:
1
Prepare short ribs: In resealable, 2-gallon plastic bag, place short ribs
2
Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic
3
Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours
4
Remove ribs from marinade and drain, reserving liquid
5
Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper
6
Put rack in middle position in oven and preheat to 325°F
7
In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking
8
Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total
9
Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside
10
Do not clean skillet
11
Add onions, carrots, celery, and mushrooms to skillet
12
Over moderately high heat, sauté until onions start to soften, about 15 minutes
13
Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet
14
Add reserved marinade and reduce until pan is almost dry, about 1 hour
15
Add stock and bring to boil
16
Pour stock mixture over ribs and cover with foil
17
Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours
18
Let cool slightly
19
When ribs are cool enough to handle, remove any excess fat and discard bones
20
Transfer beef, reserving liquid, to bowl and cover with foil to keep warm
21
In resealable, 2-gallon plastic bag, place short ribs
22
Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic
23
Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours
24
Remove ribs from marinade and drain, reserving liquid
25
Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper
26
Put rack in middle position in oven and preheat to 325°F
27
In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking
28
Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total
29
Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside
30
Do not clean skillet
31
Add onions, carrots, celery, and mushrooms to skillet
32
Over moderately high heat, sauté until onions start to soften, about 15 minutes
33
Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet
34
Add reserved marinade and reduce until pan is almost dry, about 1 hour
35
Add stock and bring to boil
36
Pour stock mixture over ribs and cover with foil
37
Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours
38
Let cool slightly
39
When ribs are cool enough to handle, remove any excess fat and discard bones
40
Transfer beef, reserving liquid, to bowl and cover with foil to keep warm
41
Make sauce: Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids
42
Discard solids and skim fat
43
Add carrots and celery and bring to a boil
44
Continue cooking until reduced to about 2 1/2 cups, about 25 minutes
45
To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish
46
Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids
47
Discard solids and skim fat
48
Add carrots and celery and bring to a boil
49
Continue cooking until reduced to about 2 1/2 cups, about 25 minutes
50
To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish