Braised Short Ribs
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
46
Spice
75
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Season each short rib generously with salt
3
Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat
4
Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side
5
Do not overcrowd pan
6
Cook in batches, if necessary
7
Preheat the oven to 375 degrees F
8
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste
9
When the short ribs are very brown on all sides, remove them from the pan
10
Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables
11
Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes
12
Scrape the crud and let it reform
13
Scrape the crud again and add the tomato paste
14
Brown the tomato paste for 4 to 5 minutes
15
Add the wine and scrape the bottom of the pan
16
Lower the heat if things start to burn
17
Reduce the mixture by half
18
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat
19
Add the thyme bundle and bay leaves
20
Cover the pan and place in the preheated oven for 3 hours
21
Check periodically during the cooking process and add more water, if needed
22
Turn the ribs over halfway through the cooking time
23
Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce
24
When done the meat should be very tender but not falling apart
25
Serve with the braising liquid