Sign up for E-News

SHORT DINER BEEF SHORT RIBS

Short Ribs

6 beef short ribs, about 14 to16 ounces each, bone in or boneless
(preferably grass-fed or Certified Angus)
4 whole sprigs thyme
1 tablespoon cracked black pepper
½ cup extra virgin olive oil
1 cup onion, diced
10 garlic cloves, crushed
½ cup carrot, diced
½ cup celery, diced
4 bay leaves
2 tablespoons rice wine vinegar
2 cups port
3 cups Barolo wine
6 cups veal stock
6 sprigs flat-leaf parsley
1 cup heavy cream
¼ pound butter
Kosher salt and freshly ground black pepper

Season the short ribs with 1 tablespoon thyme, cracked black pepper, and garlic cloves. Cover, and refrigerate overnight. Take the short ribs out of the refrigerator an hour before cooking, allowing them to get to room temperature. After 30 minutes, season them with salt.

Preheat oven to 425°.

When it’s time to cook the short ribs, heat a large Dutch oven and put in 3 tablespoons of olive oil. When the pan is very hot and almost smoking, place the short ribs in and sear until they are browned. Transfer them to a plate. Turn the heat down to medium and add the onion, carrot, celery, thyme springs, and bay leaves. Cook 6-8 minutes, until the vegetables begin to caramelize. Add the rice wine vinegar, port, and Barolo wine. Turn the heat up to high, and reduce the liquid by half. Add the stock and bring to a boil. Arrange ribs in the pot, in one layer. Place the parsley sprigs around the meat. Turn the oven down to 300°. Cover and braise in the oven for about 3 hours.

Let the ribs rest 10 minutes and then transfer them to a baking sheet. Turn the oven up to 400°. Place the short ribs in the oven for 10-15 minutes to brown. Strain the broth into a saucepan for use as a sauce to cover the browned short ribs after plating.

Serves 6

Courtesy of Shore Diner: 465 John Ringling Blvd, Sarasota


No comments yet.

Leave a Reply

Facebook

Twitter

Google Plus

Follow Me on Pinterest
  • Look to our recipe for honey-herb candied nuts to complete a beautiful cheese board. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Mushroom Bourguignon: The French word "bourguignon" or "à la Bourguignonne" means in the style of Burgundy—a major culinary and wine region of eastern France. Recipe Editor @charlotte222's pursuit to re-create a classic Julia Child dish will satisfy all your classic French cuisine cravings. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Strawberry-Balsamic Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Cinnamon Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Miso Dressing | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • More "Southern Comfort from the Slow Cooker": Slow-Cooked Honey BBQ Ribs. @lsniegocki, you're making us drool!

    Pinned: 19 Feb 2016
  • From our table to yours: Tracy's Tourtiere du Quebec, an authentic French-Canadian recipe! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • From our table to yours: Tina's Pierogis (a.k.a. Varenyky). Photo by @katbrassphoto.

    Pinned: 19 Feb 2016
  • From our table to yours: John and Matt Freeman's Tamales! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • Cumin-Lime Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 19 Feb 2016