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Braised Short Ribs Recipe

Ingredients

How to make it

  • Apply the rub to the beef and massage it in well reserve the left over rub.
  • Dredge the beef in the flour again rub it in reserve the left over flour.
  • Allow the ribs to sit covered in the refrigerator for 1 hour. Remove the ribs and allow to reach to room temperature before browning.
  • Heat a dutch oven on medium add 2 tbsp of oil and 2 tbsp of butter. Allow to heat well then brown the ribs on all sides a few minutes on each side and reserve for later.
  • Add the diced onion, cracked garlic, celery and peppers. After a minute or two add salt and black pepper to flavor. Constantly stir and scrape the bottom for the residuals at the bottom of the pot. Then when all are softened about 8 to 10 minutes.
  • Add the wine when the wine reduces and add the leftover rub no more than 1 tbsp or so and mix well. If the saute seems dry add another tbsp or 2 of butter or oil. Lower the flame and slowly sprinkle in 2 tbsp of the flour and continue to mix from the bottom very important to avoid scorching the flour.
  • After the flour is well incorporated slowly add about 2 cups of stock to loosen the roux add then ribs and mix well. Add more stock until just about a little more then halfway up to the top of the ribs and mix well.
  • Add the carrots put the bay leafs, oregano, rosemary and orange peel into cheese cloth and tie it closed. Add it to the pot bring pot to a light boil. Taste and adjust with more seasoning if need.
  • Shut the heat put the cover on slightly ajar and put the pot into a pre heated 350 degree oven. Check after one hour if to much stock is evaporating you can add more stock but unlikely to need. Put the cover on fully and cook until meat is tender. If there is excess oil built up on top spoon it off and dis guard.
  • Allow to rest 10 minutes before serving.

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The Cook

BuonAppetito Queens, New York

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