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Braised Short Ribs
 
By kml9876 | Published on Tuesday February 19, 2019 | Categories: Food | Appetizers | Main Entree | Side Dishes | Holidays | Christmas | Thanksgiving | Valentine's Day


Yesterday Mike and I went to Epcot for a day date. The kids had school on President's Day, but he had the day off. One of the things we tried yesterday were the Red Wine-braised Beef Short Rib at the Cuisine Classique stand in Germany. It was the best thing we ate all day. We knew we had to try to make something like it at home. Mike found this recipe here. It took quite awhile to make, but they were amazing!

Ingredients

  • 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 of celery, cut into 1/2 inch pieces
  • 2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2 inch pieces
  • 2 cloves of garlic, smashed
  • 1 1/2 cups of tomato paste (a 12 ounce can)
  • 2 to 3 cups of hearty red wine (we used 3 cups of a cab)
  • 2 cups of water
  • 1 bunch of fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions
  1. Preheat the oven to 375 degrees.
  2. Season each short rib generously with salt. Coat a pot large enough to accommodate all of the meat and the vegetables with olive oil and bring to a high heat.
  3. Add the short ribs to the pan and brown very well, about 2-3 minutes per side. Do not overcrowd the pan. Cook in batches if needed.
  4. While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste. 
  5. When the short ribs are brown on all sides, remove them from the pan. Drain the fat and then coat the bottom of the same pan with fresh oil and add the pureed vegetables.
  6. Season the vegetables with salt and brown until they are very dark and a crud has formed on the bottom of the pan, about 5-7 minutes.
  7. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste.
  8. Brown the tomato paste for 4-5 minutes. Add the wine and scrape the bottom of the pan.
  9. Lower the heat if things start to burn. Reduce the mixture by half.
  10. Return the short ribs to the pan and add 2 cups of 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.
  11. Check the pan periodically during the cooking process and add more water if needed.
  12. Turn the ribs over halfway through the cooking time. 
  13. Remove the lid during the last 20 minutes of cooking to let it get brown and to reduce the sauce. When it is finished the meat should be very tender, but not falling apart.