Braised Short Ribs

Posted by Lindsey On 1:52 PM

I love that there is a new season of Top Chef airing, I love watching all the talented chefs work their magic and skills, but secretly I love watching Tom Colicchio, I have such a school girl crush on him. So knowing I had short ribs in the freezer that I needed to use up I searched online for a recipe to try, and when I saw this recipe from Tom I knew I had to try it. In my mind Tom can do no wrong and boy was I right. These short ribs were fork tender and melted in our mouths. The best short rib recipe I have ever tried! Try these, you won't be sorry, trust me!


Braised Short Ribs
from Tom Colicchio


Please forgive my picture, I didn't get a picture of the final product, this picture was taken right before I stuck it in the oven and after the meat was marinating all night.

Ingredients
2 tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock

Directions
In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.

Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

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3 Response to "Braised Short Ribs"

  1. Joelen Said,

    I love love love short ribs and this looks like a delicious recipe!

     

  2. Husband Said,

    This is one of my favorite ways to short rib. I actually treat it a bit more like beef bourguignon and make a sauce out of the cooking liquid. Then I actually can serve it as is, or over pasta. Nothing is better on a cold day.

     

  3. Heather Said,

    I love short ribs too! so tasty :) and I agree on the Tom statement - i love him!

    FYI, I moved to another bloghost - make sure your link to the left is chiknpastry.com and not the blogspot address

    hope school is going well! how much longer??