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
Transfer beef, reserving liquid, to bowl and cover with foil to keep warm
2
In resealable, 2-gallon plastic bag, place short ribs
3
Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic
4
Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours
5
Remove ribs from marinade and drain, reserving liquid
6
Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper
7
Put rack in middle position in oven and preheat to 325°F
8
In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking
9
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
10
Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside
11
Do not clean skillet
12
Add onions, carrots, celery, and mushrooms to skillet
13
Over moderately high heat, sauté until onions start to soften, about 15 minutes
14
Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet
15
Add reserved marinade and reduce until pan is almost dry, about 1 hour
16
Add stock and bring to boil
17
Pour stock mixture over ribs and cover with foil
18
Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours
19
Let cool slightly
20
When ribs are cool enough to handle, remove any excess fat and discard bones
21
Transfer beef, reserving liquid, to bowl and cover with foil to keep warm
22
Make sauce: Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids
23
Discard solids and skim fat
24
Add carrots and celery and bring to a boil
25
Continue cooking until reduced to about 2 1/2 cups, about 25 minutes
26
To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish
27
Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids
28
Discard solids and skim fat
29
Add carrots and celery and bring to a boil
30
Continue cooking until reduced to about 2 1/2 cups, about 25 minutes
31
To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish
32
Prepare short ribs: In resealable, 2-gallon plastic bag, place short ribs
33
Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic
34
Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours
35
Remove ribs from marinade and drain, reserving liquid
36
Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper
37
Put rack in middle position in oven and preheat to 325°F
38
In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking
39
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
40
Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside
41
Do not clean skillet
42
Add onions, carrots, celery, and mushrooms to skillet
43
Over moderately high heat, sauté until onions start to soften, about 15 minutes
44
Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet
45
Add reserved marinade and reduce until pan is almost dry, about 1 hour
46
Add stock and bring to boil
47
Pour stock mixture over ribs and cover with foil
48
Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours
49
Let cool slightly
50
When ribs are cool enough to handle, remove any excess fat and discard bones