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Michael Symon's Braised Short Ribs

Pastry Pocket Michael Symon
Tender Short Ribs
skill level
Moderate
time
Over 120min
servings
8 to 10
cost
$
Contributed by :
In addition to succulent, tender meat, short ribs are also an extremely economical dinner choice.
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ingredients
  • 6 pounds Beef Short Ribs (on the bone)
  • Kosher Salt and freshly ground Black Pepper
  • 4 tablespoons Olive Oil
  • 2 Celery Stalks (coarsely chopped)
  • 1 Carrot (peeled and coarsely chopped)1 Onion (coarsely chopped)
  • 1 Fresno Chile (halved)
  • 1/2 cup Tomato Paste
  • 5 sprigs fresh Thyme
  • 3 Salt-Packed Anchovy fillets (rinsed)
  • 1 Bay Leaf
  • 1 Head of Garlic (cloves peeled)
  • 1 Quart Chicken Stock
  • 2 cups Dry Red Wine
  • 1/3 cup Red Wine Vinegar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 pounds Beef Short Ribs (on the bone)
    Kosher Salt and freshly ground Black Pepper
    The day before cooking the short ribs, season them with salt and pepper and refrigerate.
  • 2
     
    The next day, remove the ribs from the refrigerator 30 minutes before you want to cook them. Preheat the oven to 325F.
  • 3
    4 tablespoons Olive Oil
    Heat 2 tablespoons of the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Add half of the short ribs to the pan and cook on all sides until browned, a few minutes for each side. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
  • 4
    2 Celery Stalks (coarsely chopped)
    1 Carrot (peeled and coarsely chopped) 
    1 Onion (coarsely chopped)
    1 Fresno Chile (halved)
    1/2 cup Tomato Paste
    5 sprigs fresh Thyme 
    3 Salt-Packed Anchovy fillets (rinsed)
    1 Bay Leaf 
    1 Head of Garlic (cloves peeled) 
    1 Quart Chicken Stock
    2 cups Dry Red Wine
    1/3 cup Red Wine Vinegar
    Pour off all but 2 or 3 tablespoons of fat from the pan. Add the celery, carrot, onion, and chile to the pan along with a large pinch of salt, and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook, stirring, for 2 minutes. Add the stock, wine, and vinegar and bring to a boil. Return the short ribs to the pan, cover, and braise in the oven for 1 hour.
  • 5
     
    Lower the oven temperature to 225 F and cook for 4 hours, or until the meat is very tender. Remove the ribs to a large bowl and strain the liquid into the bowl. Discard the solids. Refrigerate overnight.
  • 6
     
    To serve, skim the congealed fat off the liquid and reheat the ribs in the liquid. Remove the ribs to a serving platter and cover to keep warm while you simmer the liquid to reduce it by half. Pour the sauce over the ribs.
 
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