A long time coming, my first post of the New Year! My New Years resolution is to post more often and have a blog to reference my recipes from when I’m old, decrepit and can’t remember my own name! Here’s my recipe for some braised short ribs! Something rich and decadent to warm you up on a chilly winter evening! This recipe is influenced from my training in french cuisine. Therefore, this ain’t a diet food… it’s loaded with tons of fat and wine !
The main flavour profiles I used in this recipe is:
These three in my opinion are the holy trinity combination for a heartier meats like short ribs. Thus it’s best to get fresh rosemary and thyme rather than dried. When shopping at the grocery store, there are two kinds of short ribs to choose from, ones for grilling and ones for braising. The grilling ones are cut thin and the braising ones are larger and are cut between the ribs and not against the ribs. I prefer braising ribs more because they’re really hearty and usually end up being a bit cheaper. I got three good sized short ribs for about $12, not too bad!
- 3 braising short ribs
- 1 cup red wine (any red wine you prefer)
- 2 cups beef stock
- 1 carrot
- 2 pc celery
- 1/2 onion
- 3 cloves garlic
- 2 sprigs rosemary
- 3 sprigs thyme
- salt and pepper to taste
First, rinse off your meat to make sure there isn’t any bone fragments. Dry them thoroughly with paper towel and season them generously with salt and pepper (when I say generous, I really mean it!). Now heres the most important part, sear your meat on a heavy bottom pan. Have a really hard sear on all sides of the meat so that you can lock in the flavour. Place your ribs into a small pot just enough to fit them in with the rest of your ingredients. After the sear, deglaze your heavy bottom pan with red wine and reduce it 1/2 of the way.
Place the chopped carrot, celery, onion, garlic, thyme, rosemary and half a teaspoon of salt into the pot along with your beef stock and the remainder of the wine in your pan. Bring the braising liquid to a boil. Put a lid on it, turn the heat down to low, now set it and forget it.
Let the ribs simmer for 2.5 hours and check periodically to make sure that there is still enough liquid in the pot. If the liquid evaporates to less than 3/4 full, top it up with some more beef stock.
At this point your short ribs are done! To finish it off strain your braising liquid into a large sauce pan and reduce till it becomes a glaze and add 3 tbsp of butter. Mix well. Place your ribs into the pan when you’re ready to serve and baste your ribs until they’re warm.
I served mine with mashed potato and sautéd green beans with garlic!