Shelly's Recipe

BRAISED BEEF SHORT RIBS

Category: Ribs

4 to 5 pounds beef short ribs, either boneless, English or flanking cut
Kosher salt, fresh ground peppercorns
Olive oil
3 cloves of garlic, sliced
5 shallots, sliced
2 celery stalks, diced
3 carrots, diced
1 cup dry sherry
1 cup port wine
1/2 cup apple cider
1 tablespoon cider vinegar
1/4 cup tomato paste
1 tablespoon fresh thyme leaves
2 bay leaves
handful of parsley
2 cups beef stock
1 crisp apple, peeled, cored and sliced

Sprinkle the meat with salt and pepper and coat with oil.

Heat a large Dutch oven over medium high heat. Add a little oil and add a few pieces of the meat pressing down to make good contact with the bottom of the pan. Cook about 3 minutes on each side or until nice and brown. Remove meat to a platter and continue cooking remaining meat. Keep seared meat in a warm area while making reduction.

Add the garlic, shallots, celery and carrots to the pot. Cook stirring occasionally until softened. Remove to a bowl, cover and keep warm.

Add the remaining ingredients except apple to the pot and heat to a boil. Cook until reduced 1/3 in volume. Strain reserving the stock and discard the herbs.

Add the cooked vegetables to the pot. Place the short ribs on top of the vegetables and pour the reduction over the meat. Scatter the apples on top.

Cook in a preheated 325 degree F. oven for 3 hours.

Remove meat and vegetables to a serving platter, reserving the sauce for use and if desired, further reduce in a saucepan.