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Braised Beef Short Ribs

What is real cooking? When you roast chicken and serve it with pan juices, say, or when you saute a steak Diane, bake Mom's meatloaf or stir-fry Asian-style? Not really. Those are all just heating. True cooking--real cooking--happens when you ... Read more

Total time: 4 hours plus 8 hours marinating | Serves 4
  • 1 (750-milliliter) bottle red wine
  • 1/2 cup chopped carrot
  • 2/3 cup chopped leek, white and pale green parts only
  • 1/2 cup chopped onion
  • 3 cloves garlic, smashed
  • 10 sprigs Italian parsley
  • 2 sprigs thyme
  • 1 bay leaf
  • 8 pieces bone-in short ribs (about 1/2 pound each)
  • Oil
  • Salt
  • Freshly ground pepper
  • Flour, for dusting
  • 2 to 3 cups veal stock
  • 2 to 3 cups chicken stock

Step 1Bring wine, carrot, leek, onion, garlic, parsley, thyme and bay leaf to boil in wide pot. Tilt pan away from burner and carefully ignite with match. Allow alcohol to burn off, then light again. If there are no flames, alcohol is completely cooked away. Cool marinade, then pour over short ribs, seal in plastic bag and marinate in refrigerator 8 to 24 hours.

Step 2Remove meat from marinade and strain marinade into saucepan, reserving vegetables. Bring marinade to simmer and skim any impurities that rise to top. Remove from heat.

Step 3Heat 1/8 inch oil in large skillet over high heat. Season both sides of each piece of meat with salt and pepper and dust with flour, patting off excess. Place meat in hot oil and cook until well-browned on all sides (adjusting heat as necessary to keep from burning), 2 to 3 minutes on each side. Remove meat to heavy oven-proof pot or casserole big enough to hold all meat snugly in one layer.

Step 4Pour off excess oil from skillet, return to heat and cook reserved vegetables until they begin to caramelize, 3 to 4 minutes. Spread vegetables over meat in even layer and add marinade and 2 cups each of veal and chicken stock. Meat should be covered with liquid; if not, add more veal or chicken stock as necessary.

Step 5Bring liquid to simmer on stove. Press a parchment paper lid snugly over meat. Bake in 275-degree oven until meat is very tender, 3 to 4 hours.

Step 6Remove meat from pot and strain liquid into tall narrow container. Discard vegetables. Once meat has cooled slightly, it can be covered and refrigerated for up to two days.

Step 7Skim fat that rises to top of braising liquid and strain liquid several times through chinois or other fine mesh strainer, until chinois remains clean. Reserve 1/3 of braising liquid for reheating short ribs before serving, if making in advance. Transfer remaining braising liquid to saucepan and reduce to sauce consistency, about 2 cups.

Step 8If reheating short ribs, place in oven-proof casserole with reserved liquid to cover. Reheat at 300 degrees until hot through.

Note: There is good frozen veal stock available from several manufacturers at fancy grocery stores. If you can't find it, use homemade beef stock or homemade or canned chicken stock. Serve this with mashed potatoes, fresh egg noodles or polenta.
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