Beef Short Ribs Recipe with Chef Nona Johnson from Sizzling Peach

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Looking for a great comfort food recipe to battle the cold? Click this link for chef Nona Johnson's Short Rib recipe. Chef Nona is the winner of Hell's Kitchen Season 8 and has now opened her own personalized meal and catering business in Norcross . See recipe below:

Recipe courtesy of Nona D. Johnson
Beef Short Ribs
Yields 4
4 boneless short ribs (6-8 oz/each)
3-4 sprigs thyme
1-2 sprigs rosemary
1 bay leaf
1 celery stalk
1 strip bacon
2 Tablespoons vegetable oil
1-2 medium carrots, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
¼ teaspoon cracked black peppercorns
2 shallots, peeled and diced
7 garlic cloves, diced
2 Tablespoons tomato paste
12 oz ruby port
3 cups red wine (I use a Cabernet Sauvignon)
1 qt beef stock
2 cups chicken stock
Make bouquet garni using the sliced bacon. Roll rosemary, thyme, bay leaf and celery stalk into
bacon and tie to keep it closed.
Season the ribs with salt and pepper. Get your pan hot and sear the meat on all sides until
browned. Set aside.
Add carrots, onion, garlic, shallots and black peppercorns. Sauté until light brown.
Stir in tomato paste, cooking for 2 minutes. Then add the bouquet garni, port and wine.
Reduce by ¼.
Return ribs to the pan. Add the stocks. Bring to a simmer and cover. Place in a preheated
oven at 325 degrees. Braise for about 3 hours or until the meat is tender.
Remove the ribs, reserve the liquid. Skim the fat off the top and discard the vegetables. Cook
the liquid over medium heat until the liquid is reduced to sauce consistency.