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Category: Ribs
Prep Time: Cook Time: Total Time:
Marinade:
3 tbsp minced garlic
1 tbsp salt, plus more to taste
1 tbsp freshly ground black pepper, plus more to taste
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1⁄2 cup red wine
1⁄2 cup extra-virgin olive oil
1 tbsp sherry vinegar
Braise:
6 beef short ribs, about 2 x 3-inches each
4 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 to 4 tbsp grapeseed or vegetable oil
1 carrot, diced
2 medium onions, diced
3 stalks celery, diced
3 Roma tomatoes, roughly chopped
1 cup red wine
1 cup diced Black Mission Figs
6 to 10 cups veal stock, or chicken or beef stock*
Combine all the marinade ingredients in an extra-large, resealable plastic bag or a large dish. Mix well. Add the ribs and coat well. Marinate in the refrigerator for at least 12 hours.
Tie the parsley, thyme, and bay leaf with kitchen twine to make a bouquet garni. Remove the ribs from the marinade and scrape off any excess marinade. Pat dry and season with salt and pepper to taste. Set a large, heavy Dutch oven or roasting pan over medium-high heat and add 2 tbsp of oil.
Sear the ribs in batches on every side until nicely browned, making sure the drippings don’t burn. Deglaze the pan with 1⁄2 cup of water, scraping up any flavorful browned bits. Pour the deglazing liquid and bits into a small bowl and reserve. (If the drippings seem to be burning, remove the ribs immediately and deglaze the pan with a bit of water. Wipe out any burned pieces with a paper towel, reduce the heat, add more oil, and continue browning the ribs.)
Preheat the oven to 325 degrees. Add 2 tbsp oil to the pan and adjust the heat to medium. Add the carrots, onions, and celery and cook until the vegetables are caramelized. Add the tomatoes and cook another 5 minutes. Pour in the red wine, stirring the bottom of the pan to release any browned bits. Add the seared ribs and reserved deglazing liquid, figs, and bouquet garni. Add enough stock to cover the ribs by 2 inches. Bring to a simmer.
Cover and braise for 4 hours, turning the ribs every hour and skimming off excess fat. (If the sauce seems to be drying out, add more stock.) Remove the ribs, smother with the sauce, and serve with mashed potatoes.
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BRAISED SHORT RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
Marinade:
3 tbsp minced garlic
1 tbsp salt, plus more to taste
1 tbsp freshly ground black pepper, plus more to taste
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1⁄2 cup red wine
1⁄2 cup extra-virgin olive oil
1 tbsp sherry vinegar
Braise:
6 beef short ribs, about 2 x 3-inches each
4 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 to 4 tbsp grapeseed or vegetable oil
1 carrot, diced
2 medium onions, diced
3 stalks celery, diced
3 Roma tomatoes, roughly chopped
1 cup red wine
1 cup diced Black Mission Figs
6 to 10 cups veal stock, or chicken or beef stock*
Combine all the marinade ingredients in an extra-large, resealable plastic bag or a large dish. Mix well. Add the ribs and coat well. Marinate in the refrigerator for at least 12 hours.
Tie the parsley, thyme, and bay leaf with kitchen twine to make a bouquet garni. Remove the ribs from the marinade and scrape off any excess marinade. Pat dry and season with salt and pepper to taste. Set a large, heavy Dutch oven or roasting pan over medium-high heat and add 2 tbsp of oil.
Sear the ribs in batches on every side until nicely browned, making sure the drippings don’t burn. Deglaze the pan with 1⁄2 cup of water, scraping up any flavorful browned bits. Pour the deglazing liquid and bits into a small bowl and reserve. (If the drippings seem to be burning, remove the ribs immediately and deglaze the pan with a bit of water. Wipe out any burned pieces with a paper towel, reduce the heat, add more oil, and continue browning the ribs.)
Preheat the oven to 325 degrees. Add 2 tbsp oil to the pan and adjust the heat to medium. Add the carrots, onions, and celery and cook until the vegetables are caramelized. Add the tomatoes and cook another 5 minutes. Pour in the red wine, stirring the bottom of the pan to release any browned bits. Add the seared ribs and reserved deglazing liquid, figs, and bouquet garni. Add enough stock to cover the ribs by 2 inches. Bring to a simmer.
Cover and braise for 4 hours, turning the ribs every hour and skimming off excess fat. (If the sauce seems to be drying out, add more stock.) Remove the ribs, smother with the sauce, and serve with mashed potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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