Bistro Braised Short Ribs

 

Bistro Braised Short Ribs

Before I left for Portland, I had gone to Whole Foods to purchase a boneless rib-eye steak. But after waiting 20 minutes for my number to be called at the butcher, I decided I would optimize my opportunity and also get some short ribs. I have been wanting to make them for a while, but have never felt the urge to actually buy some until just then. It was was pretty silly of me to purchase them right before going out of town, but I felt like I deserved to go home with more than just my steak for waiting in that line. I stuck the ribs in the freezer when I got home and told myself I would get to them when I got back from my trip. Last night, I decided that it was time to tackle the short ribs. 

Of course, I found a delicious T. Florence recipe online. It was between the Parisian Bistro ribs by Tyler Florence, or an Asian style Emeril Lagasse recipe from FoodNetwork.com. But of course, T. Flor's recipe won. I had most of the ingredients already in my refrigerator so I didn't need to buy much extra for it. If you are thinking "WHOA short ribs? Too hard", you are wrong my friend. Not only is this recipe under "Easy" on the website, but it really is pretty hands off. Once everything gets cooking, you can walk away from it for several hours. Here is the original recipe.

I put my sauce and beef over normal polenta, and it all went very nicely together. It would also be good over risotto or plain rice.

Ingredients:

3 tablespoons extra virgin olive oil

4 pounds short ribs, in pairs

Kosher salt and freshly ground black pepper

1 medium onion, chopped

2 carrots, chopped

1 large tomato, quartered

3 ribs celery

1/2 head garlic peeled 

1/4 bunch fresh thyme

1 1/2 cups dry red wine (I used a Shiraz)

2 cups low-sodium, organic beef stock

Directions:

1. Preheat a cast iron grill or outdoor grill (I used a cast iron grill on my stove)

2. Season the short ribs with salt and pepper, drizzle with a little extra virgin olive oil, and brown on all sides

3. Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp

 

4. Take a large dutch oven and place over medium-high heat. Add a 3 count of extra virgin olive oil and add the thyme to infuse the oil. 

Next, add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes.

Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just cover the meat. 

Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours 

5. When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes