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Braised Beef Short Ribs




Source of Recipe


ROCCO'S RADIO RECIPES


List of Ingredients




4 pounds beef short ribs, trimmed to 4 inches
Salt and pepper
2 tablespoons corn oil
Braising vegetables and aromatics*
1/2 cup cognac or brandy
1 cup red wine
3 cups chicken stock
Finishing herbs and spices**
Truffled Taro Root (page 000)

*For “braising vegetables and aromatics,” choose 4 ingredients from this list:
7 shallots, sliced
6 tomatoes, chopped
2 large carrots, peeled and chopped
2 leeks, washed well, white and pale green sections chopped
1 sweet potato, peeled and cubed
1 stalk of celery, chopped
1 stalk lemongrass, lower third of inner stalk chopped
1 head garlic, peeled and chopped
2 teaspoons minced fresh ginger

**For “finishing herbs and spices,” choose two ingredients from this list:
3 sprigs parsley
3 sprigs tarragon
3 sprigs thyme
2 whole star anise
3 whole cloves
1 teaspoon whole cumin seed


Recipe



1. Season short ribs with salt and pepper on all sides. In a large heavy-bottomed pot over medium heat, warm corn oil. When hot, add short ribs in batches and browned well on all sides, about 15 minutes per batch. Remove and hold aside.

2. To the same pot add the braising vegetables and aromatics. Increase heat to high and cook vegetables for 10 minutes, stirring frequently. Return short ribs to pot and bury under vegetables. Add cognac or brandy and red wine; continue cooking, uncovered, for 10 minutes, until liquid has reduced. Add chicken stock and simmer for 5 minutes.

3. Wrap finishing herbs and spices in a piece of cheesecloth and add to pot. Reduce heat to low so that liquid is just under a simmer, cover, and cook until ribs are tender, about 2 hours 15 minutes.

When ribs are done, strain 2 cups of the braising liquid into a small pan over high heat. Hold pot with ribs over very low heat. Reduce braising liquid until a thick sauce, about 10 minutes. Taste and season with salt and pepper.

Sprinkle short ribs with salt and pepper if desired. Divide short ribs and braised vegetables over four plates and smother with sauce.