CABERNET BRAISED SHORT RIBS
INGREDIENTS 6 short rib pieces( 5 – 6 inches long; about 4 lbs total) 3 tablespoons kosher salt, plus more to taste 3 tablespoons canola oil or safflower oil 2 carrots, peeled and cut into 1-inch chunks 1 yellow onion, cut into 1-inch chunks 2 stalks celery, cut into 1-inch chunks 2 tablespoons tomato paste 1 ⁄ 2 cup ruby port 3 cups dry red wine 4 cups beef broth or veal stock 2 bay leaves 3 sprigs thyme 6 black peppercorns
DIRECTIONS For the short ribs: Rub the meat all over with the 3 Tbs kosher salt; cover and refrigerate overnight.
Preheat the oven to 300 ° F. Using a paper towel, wipe the salt from the short ribs. In a large roasting pan or Dutch oven, heat the oil over high heat until it shimmers. Add the short ribs to the pan, working in batches if necessary( do not crowd pan), and cook until well browned, about 4 minutes on each side. Using tongs, transfer to paper towels to drain. Discard all but 1 tablespoon fat from the pan. Return the pan to medium heat and add the carrots, onion and celery. Sauté for 5 minutes. Add the tomato paste and cook for 1 minute. Add the port and red wine and cook, stirring occasionally, for 8 minutes. Add the broth, short ribs, bay leaves, thyme, and peppercorns and bring to a boil. Cover the pan tightly with aluminum foil or a lid and bake until meat is very tender, 3 to 31 ⁄ 2 hours. Remove from the oven.
Transfer the meat to a plate and cover loosely with aluminum foil. Strain the cooking liquid( discard the solids), and skim and discard the fat. Return to the pan and add the mushrooms. Set over medium-high heat and cook, stirring occasionally, until dark in color, about 30 minutes. Reduce the heat and add the short ribs to pan; cook until heated through. Season with salt to taste. Remove from the heat and keep warm.
Serving Suggestion – serve over your favorite mashed potato and pair with a nice green vegetable.
By Executive Chef Jeff Michael Old Daley Custom Catering olddaley. com
14 55PlusLivingGuide. com