Monday, December 5, 2011

Braised Short Ribs

I will admit I am bit of a cookbook hoarder. I recently picked up the new Anne Burrell cookbook: Cook like a Rockstar and I am really happy I decided to buy it. The cookbook has rustic Italian recipes that are easy to cook but definitely make dinner something special. I have tried a few recipes and would like to share my favorite ones with you.

This recipe for braised short ribs is the best recipe I have come across so far. It was fairly simple to make but would recommend cooking it on a weekend because it takes around 3 1/2 hours to cook. Its a perfect recipe this time of year as the weather gets colder.

Braised Short Ribs
Serves 6

6-8 bone-in short ribs (around 5 3/4 pounds)
Kosher Salt
Olive oil
1 large yellow onion- coarsely chopped
2 ribs of celery- coarsely chopped
2 carrots- peeled and coarsely chopped
6-8 cremini mushrooms- coarsely chopped
3 garlic cloves-smashed
1 1/2 cups of tomato paste (I did not have this much on hand, so I used around 3/4 cup)
1/4 cup prepared horseradish
2 cups red wine
1 bunch of fresh thyme
4 bay leaves
Fresh horseradish and chives for garnish

1. Preheat oven to 375 degrees

2. Season the ribs generously with salt. Coat a large pan with olive oil and bring to high heat. Add the ribs and brown very well on all sides. (Important step) This could take up to 20 mins.

3. While the ribs are browning, put the onions, celery, carrots, mushrooms and garlic into a food processor and puree into a paste. Set aside.

4. When the ribs are brown on all sides, remove them from the pan. Remove any excess fat from the pan, and add in a little fresh oil. Add in the pureed vegetables. Season generously with salt and cook over med-high heat for 8-10 mins, They should turn brown and form a "crud" on the bottom of the pan. Scrape the bottom of the pan a few times as they cook.

5. Add in the tomato paste and prepared horseradish and cook 1-2 mins.

6. Add in the wine and bring to a boil. Scrape the brown bits from the bottom of the pan. Continue cooking 3-4 mins until the wine has reduced by half.

7. Return the ribs back to the pan and cover with enough water to barley cover the meat. Toss in the bay leaves and thyme bundle and cover with aluminum foil. Place in the oven for 2 1/2 hours.

8. Check the ribs every 45 mins to make sure the liquid had not reduced too much. If it has, add a little more water. Turn the ribs after 1 hour of cooking.

9. Remove the foil for the last 20 mins of cooking time in the oven to let the sauce reduce. When the meat is done, it should be very tender and falling off the bone.

10. To serve, remove bay leaves and thyme bundle. Garnish with grated horseradish and chives.

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