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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
4 to 6 servings
2 tablespoons kosher or sea salt
2 teaspoons freshly cracked black pepper
5 pounds short ribs
1 to 2 tablespoons vegetable oil
1 cup diced onion
2 small carrots, sliced diagonally
1 large rib celery, sliced diagonally
3/4 cup bread or all-purpose flour
2 cups red wine
2 quarts beef broth
1 bay leaf
6 sprigs fresh thyme
1/4 cup cornstarch mixed with
1/3 cup water or 5 tablespoons flour stirred into 4 tablespoons melted butter
1. Preheat oven to 275 degrees. Stir together salt and pepper, then season short ribs all over.
2. Place a braising pan (see note) over high heat; add oil. When oil begins to smoke, add short ribs and sear to brown on all sides; remove ribs from pan and set aside.
3. Turn heat to medium. Add onion, carrots and celery; cook until vegetables start to caramelize, about 10 minutes.
4. Whisk together flour and wine; add to vegetables and stir to coat. Add beef broth, bay leaf and thyme. Stir until liquid is smooth.
5. Return short ribs to pan; cover, transfer to oven and bake about 2 hours or until meat is very tender. When tender, remove meat from pan and hold in a warm place.
6. Strain braising liquid into a saucepot. Add cornstarch slurry or flour-butter roux. Cook over medium heat until thickened, stirring often. Adjust seasoning with salt and pepper. Cut ribs into serving-size portions; serve with sauce and vegetables. (Ribs may be held at serving temperature in completed sauce.)
Note: A braising pan is one that can be placed on a burner and also used in the oven. A large, heavy-bottom pan, such as a Dutch oven, is best.
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Braised Short Ribs- La Bonne Bouchée Creve Coeur
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
4 to 6 servings
2 tablespoons kosher or sea salt
2 teaspoons freshly cracked black pepper
5 pounds short ribs
1 to 2 tablespoons vegetable oil
1 cup diced onion
2 small carrots, sliced diagonally
1 large rib celery, sliced diagonally
3/4 cup bread or all-purpose flour
2 cups red wine
2 quarts beef broth
1 bay leaf
6 sprigs fresh thyme
1/4 cup cornstarch mixed with
1/3 cup water or 5 tablespoons flour stirred into 4 tablespoons melted butter
1. Preheat oven to 275 degrees. Stir together salt and pepper, then season short ribs all over.
2. Place a braising pan (see note) over high heat; add oil. When oil begins to smoke, add short ribs and sear to brown on all sides; remove ribs from pan and set aside.
3. Turn heat to medium. Add onion, carrots and celery; cook until vegetables start to caramelize, about 10 minutes.
4. Whisk together flour and wine; add to vegetables and stir to coat. Add beef broth, bay leaf and thyme. Stir until liquid is smooth.
5. Return short ribs to pan; cover, transfer to oven and bake about 2 hours or until meat is very tender. When tender, remove meat from pan and hold in a warm place.
6. Strain braising liquid into a saucepot. Add cornstarch slurry or flour-butter roux. Cook over medium heat until thickened, stirring often. Adjust seasoning with salt and pepper. Cut ribs into serving-size portions; serve with sauce and vegetables. (Ribs may be held at serving temperature in completed sauce.)
Note: A braising pan is one that can be placed on a burner and also used in the oven. A large, heavy-bottom pan, such as a Dutch oven, is best.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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