Tuesday, April 07, 2009

Braised Short Ribs by Anne Burrell

Really good. Each time I have made this recipe it has been a success. This must be one of those recipes a person just can't "mess up" unless they burn it. Important caveat however: be sure and brown the meat well. As for the vegetables, I have doubled the vegetable amount with no problem in the end result.

*** At the lower temperature, muscle proteins contract and squeeze out water more slowly, which is crucial to keeping the meat moist. But the ribs also needs to be tenderised, which, at this temperature, is done by enzymes (with a tiny bit of help from the tomato paste) that weaken or break down collagen and other proteins. Heating the meat slowly means these enzymes can perform their magic for several hours, effectively aging the meat during cooking. The result is the tender, tasty, unimaginable beef. ****

During the time in the oven... keep the short ribs at least 3/4 covered by adding more water, if needed.

Ingredients for 8 servings

  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.


Tasting Comments:

Me:
Yummy.
Second Opinion: Pat liked them.
Third Opinion: Mrs. Cianciolo indicated she liked them.



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