Braised Beef Short Ribs Recipe
In Act 5, Scene 5, Line 19, methinks Macbeth is soliloquizing about this recipe – yes, tomorrow, and tomorrow, and tomorrow. Or maybe it was Orphan Annie. In either case, it will always be a day away when you finally enjoy these fork-tender short ribs. What you’ll need to do today is wait as the beef slowly cooks until it becomes succulent and falls from the bone. Worth every braising-hour, the ribs are then transferred to the refrigerator overnight, allowing the deep, rich flavors time to intensify.
Bite Me Bit
Jeffries: When am I going to see you again?
Lisa: Not for a long time...at least not until tomorrow night.
6 lbs beef short ribs, bone-in, trimmed of excess fat
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tbsp canola oil
2 medium yellow onions, chopped
2 medium carrots, peeled and chopped
2 medium celery stalks, chopped
4 large garlic cloves, minced
2 tbsp tomato paste
2 tbsp flour
3 cups dry, full-bodied red wine, such as Zinfandel
3 cups chicken broth
1 cup barbeque sauce
1/4 cup sugar
2 sprigs fresh thyme
2 (3-inch long) strips orange zest, done with a vegetable peeler
2 dried bay leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1) Preheat oven to 450°F. In a large roasting pan, arrange trimmed short ribs in a single layer. Season them on both sides with salt and pepper. Roast the ribs for 25 minutes. Turn them over using tongs and roast for another 20-25 minutes, until ribs are nicely browned. Transfer ribs to a large plate and set aside.
2) Reduce oven temperature to 300°F.
3) In a large, oven-safe pot, heat oil over medium-high heat. Add onions, carrots and celery to the pan and sauté, stirring often until vegetables are tender, about 10 minutes. Add garlic and sauté for 1 minute Stir in tomato paste and flour, cooking 1 minute. Add wine, chicken broth, barbeque sauce, sugar, thyme, orange zest, bay leaves, salt and pepper. Increase heat to high, bring to a boil and add short ribs, preferably in a single layer, along with any accumulated juices. Reduce heat to low, spoon some of the liquid over the ribs. Cover the pot and transfer to oven.
4) Braise for 21/2 hours, turning the ribs with tongs every 45 minutes, skimming and discarding whatever fat may have risen to the surface. After cooking time, meat should be tender and pulling away from the bone.
5) Remove from oven and allow ribs to cool in the liquid for 2 hours.
6) Using a slotted spoon, transfer the meat that has fallen off the ribs into a storage container, shred the meat and refrigerate overnight.
7) Strain the braising liquid through a fine-mesh sieve into a measuring cup, pressing gently on the solids to extract the liquid. Cover liquid and refrigerate overnight. Discard solids from sieve.
8) The next day, remove the excess fat that has solidified at the top of the braising liquid.
9) In a large heavy pot bring defatted liquid to a boil. Lower heat to medium-low and simmer for 15 minutes to reduce and thicken sauce. Add shredded meat from ribs and continue to simmer for 10-15 minutes, stirring occasionally, until heated through. Remove from heat and add salt and pepper to taste. Serve over mashed potatoes or creamy polenta.