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Braised Beef Short Ribs
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Serves 6
Ingredients:
4 lb boneless short ribs, trimmed of excess fat |
Kosher salt and pepper |
2 tablespoons vegetable oil |
2 large onions, peeled, halved and sliced |
1 tablespoon tomato paste |
6 cloves garlic, peeled but kept whole |
2 cups red wine |
1 cup beef broth |
4 large carrots, peeled and cut into 3 inch chunks |
4 sprigs fresh thyme |
1 bay leaf |
1/4 cup cold water |
Directions:
- Adjust the oven rack to the lower-middle position and heat your oven to 300°F. Pat the beef dry with paper towels and sprinkle, generously, with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon of the oil in a large heavy Dutch oven or pot over medium-high heat until the oil is smoking. Add half of the beef and cook, without moving the meat, for 4-6 minutes. Turn the beef over and continue to cook on the second side until well browned, another 4-6 minutes. Transfer the beef to a plate and set aside. Repeat with remaining oil and meat.
- Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and cooked down substantially, about 12-15 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.) Add the tomato paste to the onions, stir continuously, and cook until the paste browns a bit, about 2 minutes. Add the garlic, and stir until it’s aromatic, about 30 seconds. Increase the heat to medium-high, add the wine, and simmer, scraping the browned bits from the bottom of the pan, until the wine is reduced by half, about 8-10 minutes.
- Add the broth, carrots, thyme, and bay leaf. Add the beef and any accumulated juices to the pot. Cover, and bring to a simmer. Transfer the pot to the oven and cook, using tongs to turn the meat twice during cooking, until a fork slips easily in and out of the meat, about 2 to 2 1/2 hours.
- Using tongs, remove the meat and carrots from the liquid to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a mesh strainer into a bowl. Press on the solids to extract all of the liquid. Allow the liquid to settle for a few minutes, allowing the fat to rise to the top. Skim off the fat, and add the liquid back to the cooking pot. Bring to a simmer over medium heat, and reduce the liquid down to 1 cup, about 5 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Season with salt and pepper. Pour the sauce over the meat and serve.
Course: | Dinner |
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