Friday, December 31, 2010

Braised beef short ribs

I had picked up a small package of beef short ribs, intending to make Korean BBQ, but wasn't paying enough attention. They were indeed short ribs but cut incorrectly for the BBQ recipe.  You can even see from the picture I was preparing to document the recipe which calls for a dusting of sugar before marinating.

So what to do with a thick tough cut of meat? Braise it of course. Seems like in winter it is perfect to have a rich meat simmering on the stove for hours, perfuming the house.

2 lbs short ribs cut between the ribs
2 tbs  seasoned flour
2 tbs oil
4 cups beef stock
1 cup red wine (optional)
1  large onion peeled and sliced
1 cup chopped carrots
1 stalk celery chopped
2 cloves garlic peeled and lightly crushed
1 sprig rosemary
Green onion for garnish
Salt and pepper to taste

Dredge rib sections in seasoned flour
Add oil to heavy pan or dutch oven over medium heat
Brown the meat on all sides, remove from pan,
Add vegetables and cook stirring often about 5 minutes.
Increase heat to high and add 1 cup of stock,
Bring to a boil, stirring up any brown bits that have stuck to the bottom of the pan.
Add remaining stock and wine, bring to a boil
Return browned meat and any juices back into pan.
Add herbs
Reduce heat and cover.
Simmer for 3-5 hours until meat is very tender.
Check and adjust seasonings.
Serve over potatoes, polenta, or noodles.

You could strain and thicken the sauce at the last moment but I wanted to leave it thinner.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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