Braised Short Ribs With Aromatic Vegetables And Rich Beef Sauce Recipe

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Servings: 4

Ingredients

Cost per serving $1.11 view details
  • 2 piece prime boneless short ribs (about 1-inch thick and 1 3/4 pounds each - 790 grams
  • 1 x 750ml of bottle red wine (full bodied) - (3 c.)
  • 3 x smashed cloves of garlic
  • 1/2 c. carrots cut into 1-inch (Mirepoix) - (125ml)
  • 2/3 c. leeks, cut into 1-inch - (white and pale green
  • 1/2 c. onions cut into 1-inch (Mirepoix) - (125ml)
  • 3 x outer green leek leafs, washed (for Bouquet Garni)
  • 10 sprg Italian parsley (for Bouquet Garni)
  • 2 sprg thyme (for Bouquet Garni)
  • 1 x bay leaf (for Bouquet Garni) Butcher Twine (for Bouquet Garni) For Braising Short Ribs
  • 1 x salt and Pepper Canola oil Parchment Paper Lid
  • 2 c. chicken stock - (500ml)
  • 2 c. veal stock - (500ml)

Directions

  1. To make the bouquet garni, lay out 1 green leek leaf and place the parsley, thyme, and bay leaf on top and rap it in the remaining leek leafs to create a circular bundle. To secure the bouquet garni tie it with butcher twine. Set aside.
  2. For the red wine marinade, pour the red wine into a large low sided pot/skillet. Add in mirepoix ingredients (carrots, leeks and onions) garlic and bouquet garni. Bring to a boil. Ignite and flambe the marinade to burn off the alcohol then set aside to cold.
  3. When using 2 larger pcs of prime boneless short ribs, trim the excess fat from the meat, leaving the silverskin attached and cut each piece (against the grain) into two smaller pcs. If using smaller boneless short ribs, there is no need to split them in half, because they usually do not require any trimming.
  4. Remove bouquet garni from the cooled marinade. Place the short ribs into a well-sealed plastic bag and pour the marinade in overtop. Chill for 24 hrs.
  5. For Braising Short Ribs:Preheat oven to 275 F - (135 C)
  6. Remove the meat from the marinade and separate the vegetables by straining it into a saucepan. Reserve the vegetables for later.
  7. Bring the marinade to a simmer and clarify the liquid by skimming off any impurities which rise to the top, remove from heat.
  8. In a large skillet heat 1/8 inch of oil over a high heat and season each side of the meat with salt & pepper and dust with flour, pat off any excess. Sear the meat for 2-3 min per side and arrange them in on layer in a casserole dish.
  9. Pour off excess oil from skillet and return to heat, saute/fry the reserved vegetables till they begin to caramelize.
  10. Spread caramelized vegetables over the meet in an even layer; add in the clear marinade and 2 c. of veal stock and 2 c. of chicken stock. The liquid should totally cover the meat. If necessary, add in more chicken and veal stock.
  11. Bring the liquid to a simmer on the stove and cover.
  12. Transfer to oven and braise for 5 to 6 hrs.
  13. Once the meat has braised for 5 to 6 hrs and is very tender remove and transfer to a large serving dish.
  14. Strain cooking liquid into a saucepan and cook till partially reduced. Again skim any impurities off the top of sauce.
  15. Pour sauce over ribs and enjoy.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 4 servings
Calories 47  
Calories from Fat 6 13%
Total Fat 0.72g 1%
Saturated Fat 0.26g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 596mg 25%
Potassium 317mg 9%
Total Carbs 7.32g 2%
Dietary Fiber 2.4g 8%
Sugars 1.81g 1%
Protein 3.57g 6%
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