Braised Beef Short Ribs

Adapted from Gourmet April 2005. This recipe was requested from Tra Vigne in St. Helena, California, Chef Michael Reardon. Chef Michael Reardon grills the beef ribs before braising them. The Gourmet recipe browns them to simplify things.

Course Main Course

Cuisine American

Servings 4 people

Ingredients

Brine:

2 qt water
1- cup brown sugar
1- cup kosher salt
5 Juniper berries

4 lb. beef short ribs, about 2 inches wide each

2 TBSP oil
1/3 cup diced red onion
1 large carrot finely chopped
¼ tsp. minced garlic
2 cups beef stock
1 cup dry red wine
¼ cup Sherry vinegar
1 14 oz. can fire roasted tomatoes
2 TBSP fresh oregano or parsley

Instructions

Combine all ingredients in large pot and bring to a simmer, stirring until sugar and salt have dissolved. Cool to room temperature, at least an hour before adding ribs. Add ribs to brine and chill at least 4 hours and up to 24. Remove from brine, pat dry and discard brine.

Preheat oven to 325 using middle rack. Heat oil in large ovenproof pot (with lid) or frying pan over medium heat. Add ribs and brown for 5 – 8 minutes on the 3 meaty sides. Transfer to a plate. Add onions, garlic and carrot; sauté until golden, about 5 minutes. Stir in stock, wine and tomatoes, scraping up any browned bits. Add ribs and any juices. Bring to a simmer. Transfer pot to oven or place in ovenproof pot at this point if using a frying pan. Cover and braise for 2.5 – 3 hours. Skim off any fat and stir in oregano.

*Ribs will improve if cooked a day ahead. Cool ribs in sauce, uncovered, and then chill, placing parchment or wax paper directly over ribs and then cover with lid. To serve remove any solidified fat and heat. Serve over mashed potatoes, or polenta.

Recipe Notes

*Ribs will improve if cooked a day ahead. Cool ribs in sauce, uncovered, and then chill, placing parchment or wax paper directly over ribs and then cover with lid. To serve remove any solidified fat and heat. Serve over mashed potatoes, or polenta.