Braised Beef Short Ribs

Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Braised beef short ribs. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Braised beef short ribs is one of the most popular of current trending foods in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Braised beef short ribs is something that I have loved my whole life.

Many things affect the quality of taste from Braised beef short ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised beef short ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised beef short ribs is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised beef short ribs estimated approx 3 hours.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Braised beef short ribs using 25 ingredients and 25 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Braised beef short ribs:

1. Red wine reduction:
2. 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon
3. 1 cup dice yellow onion
4. 1 cup thick slices peeled carrots
5. 1 cup (1/2 inch) thick slices leek (white and light green part only)
6. 1 cup thinly sliced shallots
7. 1 cup thinly sliced button mushroom
8. 3 thyme springs
9. 6 flat leaf parsley springs
10. 2 bay leaves
11. 1/2 tsp black peppercorn
12. 3 large garlic cloves, smashed, skin left on
13. :
14. Braise:
15. 1 piece about 1,5 kg boneless chuck short rib
16. Kosher salt and freshly ground black pepper
17. All purpose flour
18. Canola oil
19. 1 cup diced yellow onion
20. 1 1/2 cup (1/2 inch) thick slices leeks (white and light green parts only)
21. 2/3 cup (1/2 inch) thick slices peeled carrots
22. 2 garlic cloves, smashed, skin left on
23. 3 thyme springs
24. 2 bay leaves
25. About 5 cups beef stock

Steps to make to make Braised beef short ribs

1. Combine all the ingredients for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the meat comfortably.
2. Bring to a simmer over high heat and reduce the heat to a maintain the simmer for 45 - 50 minutes, until the wine has reduced to a glaze.
3. Meanwhile, trim any pieces of sinew from the top of the short rib; leave the layer of fat and silver-skin. Remove any remaining connective tissue from where the bones were removed.
4. Season all sides of the meat generously with salt and pepper and coat in flour, patting off any excess.
5. Heat some canola oil in large sauce pan over high heat until it shimmers. Add the meat and brown the other side. Transfer meat to a tray.
6. Preheat the oven to 180ºC
7. Add the onion, carrots, leek, garlic, thyme and bay leaves to the wine reduction and toss together.
8. Cut a piece of cheesecloth about 4 inches large than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables and fold over the edges to form a “nest” for the meat. (The cheesecloth will allow the liquid to flavour and cook the meat but prevent bits of vegetable and herbs from clinging to it).
9. Put the meat on the cheesecloth and add the stock; it should come just to the top of the meat.
10. Cut the parchment lid and place over the meat.
11. Transfer the pot to the oven, reduce the heat to 160ºC and braise the beef for 2 hours, until very tender.
12. To check, uncover the meat and press on it; the fibres should separate as press down, but the meat shouldn’t be falling apart.
13. Transfer the meat to a heatproof container.
14. Strain the braising liquid twice through a fine mesh conical strainer into a bowl, the strain into a fat separator or deep bowl and allow the fat to rise to the top.
15. Skim off the fat and strain the liquid over the meat. (The meat can be refrigerated in the liquid for up to 3 days, then finished as follows or it can be used to make Beef Stroganoff.
16. To get ready to serve, preheat the oven to 200ºC
17. Remove any solidified fat from the surface of the liquid. (If the liquid has gelled, place the container in the oven or microwave and heat until the liquid has melts and you can remove the meat without breaking it).
18. Put the meat fat side down in an ovenproof sauté pan and pour in about 1/4 inch of the braising liquid.
19. Pour the remaining liquid into a saucepan, bring to a simmer, and simmer until reduced to a sauce consistency. Remove the sauce from the heat.
20. Meanwhile, put the pan of short ribs over medium heat and bring to a simmer, spooning the juices over the meat.
21. Transfer the uncovered pan to the oven to heat through, about 15 minutes, basting with the juices once or twice. Turn the meat over and baste generously with the juices. Return to the oven for another 5n minutes or so, basting two more times, until the meat is hot and richly browned with the sauce.
22. Meanwhile, boil the broccoli and make the mashed potato.
23. Cut the short ribs against the grain into slices about 1/2 thick. Keep checking the meat as you slice, as the grain will not follow as straight line, and adjust your knife to keep cutting against the grain.
24. Arrange the meat on brocolli and mashed potato and spoon the sauce over it.
25. Enjoy…

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