There are some recipes that have flavors that run deep to your soul, this is just one of them!
Recently was having dinner with some friends at a restaurant in Denver, CO Mizuna. They had appetizer on the menu which was Braised Shortribs.
When the plate arrived the first thing I noticed was the intense aroma of beef!
The exterior of the Shortribs were candied and glazed to perfection. The texture and flavor of the was outstanding! Rich, beefy flavor, the silky gelatinous taste of the sauce! This inspired me to share with you this recipe for Braised Shortribs. There are many great recipes for them on the web, here I took one from Anne Burrell’s Braised Shortrib Recipe, adapted it to reflect my own style of cooking.
Adapted from Anne Burrell’s Braised Shortribs
Braised Shortribs (Recipe) print version
6 bone-in Shortribs (about 6 pounds)
To season the Shortribs
Fresh cracked black pepper
1/2 bunch fresh thyme picked clean
1/2 bunch fresh rosemary picked clean and chopped
Flour to lightly coat the Shortribs
Coarsely chop all the following vegetables and garlic in the food processor
1 large Yellow onion, chopped large
2 ribs celery, chopped large ( or you may use fennel bulb)
2 peeled carrots cut in chunks
4 cloves garlic, peeled and crushed
Olive oil (to brown the shortribs)
You’re braising liquid
1 1/2 cups chopped plum tomatoes
2 to 3 cups Merlot
2 cups beef stock (homemade or low sodium purchased)
2 bay leaves
Water to replenish evaporation during the cooking process
To finish your presentation
Fresh chopped Italian parsley
First you want to pat dry the Shortribs of any excess moisture with a paper towel. Season each shortrib generously with salt, fresh cracked black pepper, rosemary and thyme. Coat a roasting pan or electric skillet (set at 400 degrees) big enough
to fit all the meat and processed vegetables with olive oil and bring to a high heat on the stove.
Lightly coat the seasoned Shortribs with flour then add the seasoned floured Shortribs to the pan and brown very well on all sides, about 3 minutes per side, this depends on the heat of your pan. Do not stuff the pan with Shortribs or they won't brown. Better to cook in separate batches if necessary.
Preheat the oven to 375 degrees F. ( if using an electric skillet you are already there at 400 degrees F.)
When the Shortribs are browned all around remove them from the pan. Leave the fat in the pan to help cook your vegetables, add a drizzle of olive oil, bring up to temperature and add your chopped processed vegetables.
Your Shortribs were seasoned but not your vegetables so proceed to season your vegetables with kosher salt and fresh cracked black pepper.
Cook down your vegetables till they begin to caramelize, there will be a natural glaze of browned vegetable and meat juices on the bottom of your pan (this is a good thing to happen!)
Now time to de-glaze
Add your Merlot and chopped tomatoes along with the bay leaf and bring to a simmer scraping the bottom to assure all the caramelized vegetables and meat juices are returned into the braising liquid.
The whole process will take a few minutes and will result in a reduction of the braising liquid, don’t worry that’s why you are adding the beef stock.
Return the seasoned browned Shortribs to the pan and add 2 cups of beef stock or enough stock where l the Shortribs are nearly covered.
Cover the roasting pan and place in the preheated oven for 3 hours ( or cover your electric skillet and reduce the heat down to a simmer.)
Check periodically while cooking and add water if needed to keep the liquid level just under the Shortribs.
Halfway during cooking you will want to turn the Shortribs over to allow even cooking and tenderness.
When braising Shortribs in the oven: during the last 20 minutes you will want to remove the lid, this will give your Shortribs a wonderful caramelized crust on the exterior and also reduce the braising liquid to a finished sauce. (this step is not possible if you are using a electric skillet, your short ribs will still be moisture in texture) When done the meat should be very tender but not soft and have a nice bite.
Serving and Accompaniments
I recommend serving your Braised Shortribs with roasted garlic mashed potatoes, truffled mashed potatoes, polenta, or pull the meat and toss it with sautéed mushrooms and pappardelle pasta. Extra Braised Shortribs may by be cleaned and minced and added into pasta fillings for Ravioli as well!
If cooking your Shortribs in advance, remove them when finished cooking, separate the broth, and wrap them individually when cooled. When cooking to order heat a sauté pan with some olive oil. Place the refrigerated Braised Shortribs in the hot sauté pan and sear both sides. Add some of the Braised Shortrib Sauce, some water, and a pat of unsalted butter. Cover and bring to temperature (165) or place the entire sauté pan in a preheated 375 F. degree oven until the Braised Shortribs are hot and glazed.
Finish the plating with a shot of fresh chopped Italian Parsley