Braised Short Ribs
Ingredients:
8 short ribs
3 strips of bacon
3 carrots
2 stalks of celery
1 medium onion
2 garlic cloves
2 shallots (optional)
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock (more if needed to just cover ribs)
2 sprigs thyme 2 sprigs rosemary
Salt and pepper to taste
Dice carrots, celery, onions to small 1/4" pices. Mince the garlic and shallots then set aside.
Preheat oven to 350º.
Salt and pepper the ribs on all sides; coat the ribs with flour and let rest.
Chop bacon and cook in the pot over medium heat to render fat — when it’s crispy take out with slotted spoon and set aside — it will be added back later.
Next, brown the ribs; if needed add a little olive oil to coat the bottom before adding ribs to the pot. Place ribs in the pot to brown over high heat, don't crowd them, and cook in batches if needed. Brown the ribs on each side about 1 minute per side. Leave the bits and pieces and the crust that form on the bottom of the pot. Once all ribs are browned, place in a dish until ready to add back to the pot.
Add the carrots, celery, onions and shallots to the pot, cook over medium heat for a few minutes or until they start to become tender. Add the minced garlic and continue to cook for 2 minutes. After 2 minutes, pour in the wine and scrape the bits and pieces off the bottom of the pot with a spoon, let cook for 2 minutes. Add the beef stock and stir to incorporate with ingredients, then let it come to a boil. Taste the liquid and add salt and pepper as needed.
Add the bacon pieces and the ribs back to the pot; with tongs place the ribs in the braising liquid. Add the 2 sprigs of thyme and rosemary. Place the lid on the pot and put in the oven for about 2 hours at 350º, check ribs for desired tenderness with a fork if needed continute to cook in the over until tender. Finally take the lid off and continue to cook for an additional 30 minutes so the liquid can reduce.
The ribs should be fork-tender at this point, allow let them rest in the pot for 20 minutes with the lid on. When ready to serve, you will have to skim the fat off the top of the liquid and discard.
Place a couple ribs on a plate over polenta or mashed potatoes, put some of the braising liquid and top the ribs.
*This could also be made in a Crockpot, though it’s just not the type of recipe that you can throw everything in a slow cooker and walk away. There is a little prep, but it will be worth it. Start by browning the ribs as described above. Once they have browned, place in the slow cooker. Sauté the vegetables and cook with red wine and beef stock to make the sauce. Once it has boiled, pour over the ribs and set Crockpot on high and cook for 5 to 6 hours or overnight on low setting.
