Braised Beef Short Ribs

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Serves 6 |

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Ingredients:

4 lb boneless short ribs, trimmed of excess fat

Kosher salt and pepper

2 tablespoons vegetable oil

2 large onions, peeled, halved and sliced

1 tablespoon tomato paste

6 cloves garlic, peeled but kept whole

2 cups red wine

1 cup beef broth

4 large carrots, peeled and cut into 3 inch chunks

4 sprigs fresh thyme

1 bay leaf

1/4 cup cold water

Directions:

Adjust the oven rack to the lower-middle position and heat your oven to 300°F. Pat the beef dry with paper towels and sprinkle, generously, with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon of the oil in a large heavy Dutch oven or pot over medium-high heat until the oil is smoking. Add half of the beef and cook, without moving the meat, for 4-6 minutes. Turn the beef over and continue to cook on the second side until well browned, another 4-6 minutes. Transfer the beef to a plate and set aside. Repeat with remaining oil and meat.
Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and cooked down substantially, about 12-15 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.) Add the tomato paste to the onions, stir continuously, and cook until the paste browns a bit, about 2 minutes. Add the garlic, and stir until it’s aromatic, about 30 seconds. Increase the heat to medium-high, add the wine, and simmer, scraping the browned bits from the bottom of the pan, until the wine is reduced by half, about 8-10 minutes.
Add the broth, carrots, thyme, and bay leaf. Add the beef and any accumulated juices to the pot. Cover, and bring to a simmer. Transfer the pot to the oven and cook, using tongs to turn the meat twice during cooking, until a fork slips easily in and out of the meat, about 2 to 2 1/2 hours.
Using tongs, remove the meat and carrots from the liquid to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a mesh strainer into a bowl. Press on the solids to extract all of the liquid. Allow the liquid to settle for a few minutes, allowing the fat to rise to the top. Skim off the fat, and add the liquid back to the cooking pot. Bring to a simmer over medium heat, and reduce the liquid down to 1 cup, about 5 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Season with salt and pepper. Pour the sauce over the meat and serve.

Main Ingredient:	Beef
Cooking Method:	Slow Cooker
Course:	Dinner

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Ingredients:

4 lb boneless short ribs, trimmed of excess fat

Kosher salt and pepper

2 tablespoons vegetable oil

2 large onions, peeled, halved and sliced

1 tablespoon tomato paste

6 cloves garlic, peeled but kept whole

2 cups red wine

1 cup beef broth

4 large carrots, peeled and cut into 3 inch chunks

4 sprigs fresh thyme

1 bay leaf

1/4 cup cold water

Directions:

Adjust the oven rack to the lower-middle position and heat your oven to 300°F. Pat the beef dry with paper towels and sprinkle, generously, with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon of the oil in a large heavy Dutch oven or pot over medium-high heat until the oil is smoking. Add half of the beef and cook, without moving the meat, for 4-6 minutes. Turn the beef over and continue to cook on the second side until well browned, another 4-6 minutes. Transfer the beef to a plate and set aside. Repeat with remaining oil and meat.

Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and cooked down substantially, about 12-15 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.) Add the tomato paste to the onions, stir continuously, and cook until the paste browns a bit, about 2 minutes. Add the garlic, and stir until it’s aromatic, about 30 seconds. Increase the heat to medium-high, add the wine, and simmer, scraping the browned bits from the bottom of the pan, until the wine is reduced by half, about 8-10 minutes.

Add the broth, carrots, thyme, and bay leaf. Add the beef and any accumulated juices to the pot. Cover, and bring to a simmer. Transfer the pot to the oven and cook, using tongs to turn the meat twice during cooking, until a fork slips easily in and out of the meat, about 2 to 2 1/2 hours.

Using tongs, remove the meat and carrots from the liquid to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a mesh strainer into a bowl. Press on the solids to extract all of the liquid. Allow the liquid to settle for a few minutes, allowing the fat to rise to the top. Skim off the fat, and add the liquid back to the cooking pot. Bring to a simmer over medium heat, and reduce the liquid down to 1 cup, about 5 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Season with salt and pepper. Pour the sauce over the meat and serve.

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