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Braised Short Ribs




Source of Recipe


KSL
Braised Short Ribs

http://media.bonnint.net/slc/2488/248877/24887794.jpg

Ingredients:

* 2 lb. boneless short ribs
* 2-3 Tbsp canola oil
* Kosher salt and freshly ground pepper
* Smoked paprika
* 1 large onion, chopped roughly
* 4 large carrots, sliced into chunks
* 4 ribs celery, sliced into chunks
* 4 cloves garlic, chopped
* 4 ripe tomatoes, chopped
* ½ can tomato paste
* ½ cup red wine vinegar
* 2 Tbsp Worcestershire sauce
* 3 bay leaves
* 6 sprigs Thyme tied in a bundle with cotton twine
* 1 32 oz. container of beef broth
* ¼ chopped chives or scallions

Method:

Heat oil in large dutch oven or large heavy covered pot. Pat ribs with a paper towel to remove excess moisture. Cut ribs into 2" x 3" chunks. Season liberally with kosher salt, pepper and papricka. Cook 1/3 of the meat at a time, making sure it is browned on all sides before removing.

After all the meat has been searing and removed to plate, add onions, carrots and celery and cook for 10 minutes, pulling up the fond (brown bits) from bottom of pan. Add garlic and cook for another 3-4 minutes, stirring occasionally. Add tomatoes, vinegar, worcestershire sauce, all the meat, tomato paste and enough beef broth to almost cover the ribs. Bring to a boil and let simmer for 2-3 hours or until the meat is very tender.

Sprinkle a little wondra (super fine flour used for thickening sauces) to thicken the sauce. Garnish with chooped chives.

Timewise: make the day ahead, slowly reheat in oven 300 F. for 30 - 45 minutes.