Thursday, September 30, 2010

Braised Beef Ribs, Also Known As, Butta in Yo Mouth



We had a birthday gathering for my mom at our apartment last Sunday. The dish du jour was braised beef short ribs we adapted from Thomas Keller's Ad Hoc at Home cookbook, our newest and most favorite book. While it did take all day to cook, I think the results were worth it.


What you need:

Red Wine Reduction

1 bottle dry red wine (We used $4 Merlot from Whole Foods.)

1 cup 1/2 inch diced yellow onion

1 cup 1/2 inch thick slices peed carrots

1 cup 1/2 inch thick slices white and light green parts leeks

1 cup thinly sliced shallots
(We skipped the shallots and put in some more onion, just to save some moola.)
1 cup thinly sliced button mushrooms

3 thyme sprigs

6 flat leaf parsley sprigs

2 bay leaves

1/2 teaspoon black peppercorns

3 large garlic cloves, smashed, with skin


Braise
2-1/2 pounds boneless chuck short rib

Salt and pepper

Flour

Canola oil

1 cup 1/2 inch diced yellow onion

2/3 cup 1/2 inch thick slices peeled carrots

1 1/2 cups 1/2 inch thick slices white and light green parts leeks
2 garlic cloves, smashed, skin left on

3 thyme sprigs
2 bay leaves
about 
5 cups beef stock

What to do:

1. Combine all the ingredients for the red wine reduction in a large, deep oven-proof pot that will hold the meat comfortably. Bring to a simmer over high heat and reduce the heat to maintain the simmer for 45 to 50 minutes, until the wine has reduced to a glaze.



2. Season the meat generously with salt and pepper, coat in flour, patting off any excess. Heat canola oil in a large saute pan over high heat until it shimmers. Add the meat, fat side down, reduce the heat and brown the mean for 3 minutes. Turn the meat and brown the other side. Transfer meat to a tray.





3. Preheat the oven to 350˚F.




4. Add the onion, leeks, garlic, thyme and bay leaves to the wine reduction and toss. Cut a piece of cheesecloth about 4 inches larger than the diameter of the pot. Place it over the vegetables and put the meat on the cheesecloth and fold over the edges to form a “nest.” Add the stock, it should come to just the top of the meat.



5. Cut a parchment paper lid and place it over the meat.


6. Put the pot in the oven and reduce the heat to 325˚F. Braise the beef for 1 1/2 to 2 hours, until tender.


7. Transfer the meat to a heatproof container. Strain the braising liquid and pour over the meat. You can keep the meat in the refrigerated in the liquid for up to three days.



.

2 comments:

  1. Ohhh yummy:)
    Kisses

    Ps: I hope you had a chance to enter my Giveaway!

    ReplyDelete
  2. Wow these ribs look wonderful, I can just imagine the smell filling my kitchen already, thanks so much.

    ReplyDelete