Braised Short Ribs

Braised Short Ribs

Short ribs

Salt and freshly ground pepper

Olive Oil

Onions

Carrots

Celery

Hot pepper

Red wine

Tomato paste

Beef stock

Garlic

Bay leaves

Thyme

Rosemary

Prepare short ribs by heavily salting and peppering them on two sides.  (Much of the seasoning will come off during the browning and braising process.)

When preparing the vegetables you want large pieces that will hold up during the long cooking time and you want flat surfaces so you can brown them more easily. 

Peel onions.  Cut stem ends flat.  Trim root but do not remove it.  Slice the onion in quarters or sixths cutting through the root so each section stays intact.  Peel the carrots.  Cut in 4’ lengths and then cut each length in half lengthwise.  Cut celery into 4” lengths and then cut each length in half or thirds lengthwise.  For mushrooms, if small leave whole, if large cut in half. 

Roughly chop 2 or 3 dried hot peppers such as a Thai Dragon or Cayenne. Break one garlic head into individual cloves.  Remove loose paper but it’s not necessary to peel each clove. 

Preheat oven to 325°. Heat oil in large ovenproof pan over medium to medium-high heat.  When oil is shimmering place ribs in pan taking care not to crowd them.  Brown on all sides.  Remove from pan and repeat with remaining ribs if necessary. 

If needed add a bit more oil to the pan.  Add vegetables (except mushrooms) flat sides down, taking care not to crowd the pan.  Add salt and pepper.  Continue cooking until bottoms are caramelized. Carefully turn over and allow to brown slightly on opposite side.  If necessary, remove vegetables as they are done and repeat with remaining vegetables. 

Once all vegetables are caramelized, return them to the pan.  Add garlic, hot pepper, red wine and 2 to 3 tablespoons of tomato paste.  Place ribs on top of vegetables.  Add beef stock until liquid covers about 2/3 of the vegetables and meat.  Add bay leaves to the stock.  Place 2 or 3 large sprigs of rosemary and thyme on top of the beef. 

Cover the pan and bring to a boil.  Place in oven and bake for 3 hours.  Remove from the oven; add the mushrooms, pushing them into the liquid.  Return to the oven and cook an additional 30 minutes.  

Remove thyme and rosemary stems from meat.  Place meat in center of platter and surround with the vegetables taking care not to include the bay leaves and garlic.