Braised beef short ribs…it’s all about the sauce
We get a mixed quarter of beef from Larson’s Green Farm every year. The Larson family raises outstanding grass-fed, organic beef that tastes better than any beef I’ve ever had. There are always a few packages of beef short ribs in the mix provoking me to try my hand at crafting a delicious short rib feast. I’ve followed instructions from many including the notable enthusiast Bill Buford and yet the end product is less than delicious…usually just meh, as in not good, not bad, just…meh.
I got it right this time and now I know why. Last month GH and I ate at the restaurant Sardine in Madison. It was a perfect meal with each dish and each course perfectly prepared and served. We ordered braised short ribs and it came to the table in a soup plate, surrounded by a delicious, rich, brown sauce, and accompanied by a lovely side of polenta. The sauce was exquisite and that’s when I realized my short ribs failed because I failed to make a sauce to accompany them. Last week’s pork cheeks taught me to conquer the sauce so I knew I could do it again. You’ll notice that the braising liquid for short-ribs is similar to the liquid used for pork cheeks. The main difference is the seasonings and the amount of wine.
My sauce success resulted in the beefiest, most succulent, tender chunks of beef on the planet served with a delicious, perfect (GH concurs) sauce. Simple and oh so good.
Vanessa’s braised beef short ribs
4 rib bones of beef short ribs
2 small yellow onions, chopped in chunks
5 cloves of garlic, each halved with germ removed
3 Roma tomatoes, chunked
Salt / pepper
1 tsp Thyme
2 cups red wine
Stock to cover and to deglaze
Sear the ribs in a dutch oven over high heat. Add the the other ingredients, bring to a boil, cover, remove from burner and put the pot in a oven preheated to 325. Bake for 3 hours.
When they’re done, transfer the ribs to the preheated skillet, turn off the heat, and cover (this will keep them warm while you make the sauce). Transfer the pan juices and solids to a sieve suspended over a saucepan. Press all the juices out of the solids. Deglaze the dutch oven with stock. Skim the fat off the pan juices, add the deglazing liquid and allow this to reduce over medium-high heat until you have the consistency and amount you want. Taste and season accordingly.
Check out Ruhlman today…Anthony Bourdain writes a deliciously witty and concise review about the Food Network stars.
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3 Responses to “Braised beef short ribs…it’s all about the sauce”
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I’m loving Bourdain’s posts on Ruhlman’s blog! Your short ribs look amazing. I think I have some oxtails in the freezer from the last time we ordered 1/4 cow. Maybe I’ll try this treatment with those. I made your beef kofta the other day. Thanks for a great recipe!
First time visitin your site, and I’m already feelin hungry. :D
Lee, I’m so into braising since it got cold. My grill is out of gas and since it doesn’t look like it’ll get warm soon I’m braising again this weekend.
tigerfish, welcome and everyone I know is always hungry…go figure.