Chef Tee’s Braised English-Cut Short Ribs
Serves 4 to 6
Prep time: 10-to-15 minutes; cooking time: 1-to-1 1/2 hours
- 2 slabs of 4-inch English-cut short ribs (ask butcher to cut these for you)
- Salt & Pepper
- 2 Tbsps. vegetable oil
- 1 cup onion, cut in 1-inch cubes
- 1 cup celery, cut in 1-inch cubes
- 1 cup carrots, cut in 1-inch cubes
- 2 Tbsps. tomato paste
- 2 cups red wine
- 4 cups beef demi-glace (homemade demi-glace takes hours to prepare; save time and use store-bought demi-glace)
- 2 cups water
- Preheat oven to 500°F.
- Season all sides of meat with Salt & Pepper; set aside.
- Heat vegetable oil in large heavy gauge pot or Dutch oven on top of stove over high heat until oil just starts to smoke.
- Carefully place one slab of ribs, flesh side down, in pot; cook on high until nicely browned; remove slab from pot.
- Repeat step 4 with second slab; set both slabs aside.
- Add onion, celery, carrots to hot pot minus ribs; stir vegetables in pan drippings; cook over medium-high heat until begins to brown (about 5 minutes).
- Add tomato paste; stir; cook additional 2-to-3 minutes.
- Add red wine; bring to a boil; add demi-glace, water; stir; bring to a boil again.
- Add short ribs back to pot (browned/flesh side up). You may need to add more water or wine to pot, so liquid falls just below top of ribs.
- Cover pot tightly with aluminum foil; bake 45 minutes, then lower oven to 350°F and cook for additional 45 minutes to 1 hour.
- Remove from oven; carefully remove foil, so hot steam doesn’t burn you.
- Meat is done when bones separate easily from meat.
- Gently remove meat from pot; then use large spoon to scoop out thick, glossy layer of fat floating on top of sauce; discard fat.
- Spoon remaining sauce over ribs; serve with potatoes and your favorite vegetables.