Braised Beef Short Ribs… so good!

Braising is a cooking technique where an item is cooked at a low temperature for a long period of time while submerged in a liquid. This method of cooking transforms lesser cuts of meat into tender, succulent meals. Because of the low amount of marbled fats in these muscle cuts, braising will break down the connective tissues without drying out the meat.

Short ribs by nature are a very tough cut of meat. They require slow, low cooking to break down all of the connective tissue. That is why the most common cooking method for these are braising or smoking.

Red Wine Braised Short Ribs

Ingredients:
4 pcs 14oz Bnls Beef Short Ribs
1 Onion, Large Diced
2 Carrots, Large Diced
4 stalks Celery, Large Diced
8 Garlic Cloves
3 sprigs Rosemary
1 bottle Red Wine
2 quarts Veal Stock
Kosher Salt As Needed
1 cup Extra Virgin Olive Oil

Method:
1. Preheat the oven to 300º
2. Season the short ribs and allow them to stand for two hours, covered in the refrigerator
3. Heat a heavy bottom braising pan to high heat and add the olive oil
4. Once the pan is very hot, sear the short ribs on both sides until golden brown.
5. Remove the short ribs and add the vegetables to the pan and caramelize
6. Add the red wine, reduce by half
7. Add the short ribs back to the pan with the herbs and cover with the veal stock
8. Bring the stock to a boil and cover with aluminum foil
9. Place the pan in the oven for 4 hours
10. They should be fork tender
11. Remove the pan from oven and allow to come to room temperature in the braising liquid
12. Reduce the sauce over low heat, skimming the grease off as it collects at the top
13. Once reduced by 1/4, test the sauce for seasoning and pour back over the ribs

[caseymcfarlane]

That's not a short rib that's a tri tip