Braised short ribs recipe
re: John Scar
I think it is best to make this 1 day ahead.
3 1/2 to 4 lbs meaty bone-in beef short ribs (I used the boneless ones)
Freshly ground black pepper
2 Tbsp EVOO
2 large yellow onions (about 1 lb total weight) and sliced 1/2 thick
1 large carrot sliced 1/2 inch thick (I use about 1/2 lb whole baby carrots)
12 oz Porter Ale (I think I used Anchor steam?)
3/4 cup beef or chicken stock
1 sprig rosemary (about 3 to 4 inches)
1 large bay leaf or 2 small
3 Tbsp pure maple syrup
2 sprigs rosemary (3 to 4 inches)
1 Tbsp prepared horseradish (not creamed)I might have forgot this ingredient when I made them.
1. Trim excess fat only from ribs (but not any connective tissue or silverskin).
2. If you salt ahead (optional) lay the ribs out in a glas or other non-reactive dish and sprinkle all ove with 1 1/2 Tbsp salt. Do not rub the salt into the meat. Fridge meat for 1 to 2 days.
If you don't do that, just rub ribs with salt and pepper when preparing to braise.
3. Heat oven to 300 degrees. Pat the ribs dry without removing the salt, or slat/pepper ribs now.
4. Pot over medium heat. Brown ribs in Dutch oven or other heavy pot (4 to 6 quarts) in the EVOO. You don't want to crowd the ribs, place in them in a single layer while browning until deep brown on all sides, about 4 minutes per side. Remove ribs to a platter or tray, but don't stack them, and add more until all are browned.
5. Discard all but 1 Tbsp fat (remove any blackened bits but not the carmelized goodies. Adjust to med-high heat. Add the onions and carrots, season with salt and pepper and saute until they just start to soften and turn a bit brown, about 5 minutes.
6. Deglaze. Add the ale and bring to full boil, continue boiling for about 2 minutes. Scrape the bottom with a wooden spoon to deglaze. Add stock, bring back to a boil, then reduce heat. Simmer stock, returning ribs and any juices to pot. Tuck the rosemary sporig and bayleaves between ribs. You want the ribs to be partially submerged, if not, add some more ale or water.
7. Cover ribs with parchment paper, pushing down so it nearly touchesd the ribs, and so it extends outside the pot about one inch around. Set lid on pot.
8. Braise in the 300 F oven, turning ribs gently with tongs about every 40-45 minutes. Do this until fork tender, takes about 2 1/2 hours to braise. You'll want to check the ribs about 15 minutes into the braise to see that they're not simmering too hard, if they are lower the heat about 10 or 15 degrees.
9. Meanwhile prepare simple glaze infusion. (You can opt to do this a few days before you braise the ribs and fridge it.) In a small saucepan combine the rosemary sprigs and maple syrup. Bring to a gentle boil over med heat. Remove from heat once it boils. Cover and set aside allowing rosemary to infuse the syrup for an hour. Get all the syrup off the sprigs and discard them.
10. Once the ribs are tender and pulling away from the bone, carefully transfer them to a large gratin dish or shallow baking pan. Scoop the vegs and arrange around the ribs. Cover with foil to stay warm.
11.Tilt pot to collect the braising juices, and skim off fat, then pour juices into saucepan.You need 1/2 cup braising liquid. If you end up with more reduce it to 1/2 cup. Taste and season with salt and pepper as you like.
12. Glazing ribs. Heat broiler on high. Squeeze liquid from horseradish (tea strainer our the palm of your hand works fine), then add to glaze. If the glaze was fridged alllow it warm up a bit so it to a pourable state.Por the 1/2 cup braising liquid around the ribs, not over them. Brush the ribs with the glaze. Run ribs under broiler for about 3 or 4 minutes until glaze is shiny and sort of carmelizes. You should hear them start to sizzle.