Tuesday, January 28, 2014

Short Ribs

Superbowl week presents challenges for me. While I do not change holiday menus, I love to find new exciting foods for parties. For the Super Bowl party this week, I thought I would make short ribs.

I had never make short ribs but they are all the rage.

They were good but I have to say, for the amount of work, I would have rather had a pot roast.

Short Ribs


6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut into 1/2-inch pieces
2 cloves garlic,
1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves


Brown the seasoned short ribs in olive oil and make sure you don’t crowd the pan. I did the ribs in two batches.  

Preheat the oven to 325 degrees F.

Puree all the vegetables plus the garlic to make a paste. Once the ribs have browned. Add a little more oil and then add the vegetable paste to the pan. Season and brown the paste, approximately 5 to 7 minutes. Next add the tomato paste and let it brown for about 4 to 5. Add the wine and deglaze the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

Remove the meat and pour the braising sauce into a gravy separator. Serve the meat with a small amount of the sauce.

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