The Braised Short Rib – It is so rustic and yet such a refined dish that packs a ton of flavor if you do it correct. Tom Colicchio (Top Chef Fame) first published this recipe in 2008 with food and wine – and it has been a favorite of mine ever since.
It does take an entire bottle of wine. However, it serves as a flavor component for sure – however it also tenderizes a good bit as well. Once you have tried this simple recipe – I am confident that you will treasure this as well.
Braised Short Ribs
- 4 Sprigs thyme
- 3 Cups chicken stock
- 3 Cloves garlic (thickly sliced)
- 1 bottle dry red wine (750-milliliter such as Cabernet Sauvigon)
- 2 carrots (sliced)
- 3 celery ribs (sliced)
- Koser Salt and Fresh Ground Pepper
- 1 Large onion (finely chopped)
- 2 Tablespoons canola oil
- 6 short ribs (flanken-style, with bones, cut in 2 inches thick (about 4 lb. total))
Make Ahead: This recipe can be prepared through step 4 and placed in the refrigerator for up to 2 days ahead.
Note: Flaken-style short ribs are short ribs that are cut across the bones instead of parallel to them. These can be ordered at butcher shops or at your grocers meat counter.
Serve these with: Polenta, Mashed Potatoes, Buttered Noodles.
|In a large dutch oven, heat the oil. Season your ribs with salt and pepper. Add them to the dutch oven and cook over moderate heat, turning once - allow to get browned and crusty. This will take you about 18 minutes. Once complete, transfer the ribs to a shallow baking dish in a single layer. |
|Add the onions, carrots, celery and garlic to the dutch over and allow to cook over low heat, stir occasionally, allow to get very soft and a light brown. This should take about 20 minutes. |
|Add the wine, thyme sprigs and then bring this to a boil over high heat. Pour this hot marinade over the ribs and allow to cool. Cover with plastic wrap and refrigerate overnight, turning the ribs once 1/2 through the process. |
|Preheat your oven to 350 degrees F. Transfer the ribs and marinade to an enameled cast-iron casserole. Add the chicken stock, and bring to a boil. Cover and cook in the oven for 1 1/2 hours, until the meat is tender but not falling apart. |
|Uncover and braised for 45 more minutes, turning the ribs once or twice, this will allow the sauce to reduce. Your looking for the sauce to reduce in half and the meat is very tender. |
|Transfer the meat to a clean shallow baking dish, discard the bones. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. |
|Preheat your broiler, and broil the meat. Turn once or twice, until glazed and sizzling - this should take about 10 minutes. |