Braised Beef Short Ribs
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: > 5 hrs
Ingredients:
***Brine***
2 quarts water
1 cup packed light brown sugar
1 cup kosher salt
1 Turkish bay leaf
5 juniper berries
***Short Ribs***
4 pounds beef short ribs, 3-rib sections about 2 inches wide
1 tablespoon vegetable oil
2 medium onions, chopped
1 large carrot, chopped
1 head garlic, left unpeeled and halved crosswise
2 cups beef stock, or beef broth
1 cup dry red wine
1/2 cup sherry vinegar
1/2 cup canned crushed tomatoes
1 tablespoon chopped fresh oregano
Directions:
For the brine: Combine all brine ingredients in a 6-quart pot and bring to a simmer, stirring until sugar and salt are dissolved. Cool to room temperature, about 1 hour.
For the short ribs: Add ribs to brine and chill at least 4 and up to 24 hours. Remove ribs from brine and pat dry. Discard brine.
Put oven rack in middle position and preheat oven to 325 degrees F.
Heat oil in 7- to 8-quart heavy ovenproof pot over moderate heat until hot but not smoking, then brown ribs, in batches if necessary, on 3 meaty sides, 5 to 8 minutes per batch. Transfer to a plate.
Add onions, carrot, and garlic to pot and cook over moderate heat, stirring occasionally, until vegetables are golden, about 8 minutes. Stir in stock, wine, vinegar, and tomatoes, scraping up any brown bits. Add ribs (with any juices on plate) and bring to a simmer. Transfer pot to oven and braise, covered, until meat is very tender, 2 1/2 to 3 hours.
Skim off any fat from sauce and stir in oregano. (Garlic will separate from skin during braising; discard skin if desired.)
Cook's Notes: Ribs improve in flavor if braised 1 day ahead. Cool in sauce, uncovered, then chill, its surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Recipe Location: https://www.cdkitchen.com/recipes/recs/475/Braised-Beef-Short-Ribs107453.shtml
Recipe ID: 78326
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