SHORT RIBS
BRAISE
(Serves 4)
Chef Floyd Cardoz
INGREDIENTS
4 table spoons oil
4 pieces short ribs, about 2 pounds
2 onions, medium dice
2 carrots, medium dice
4 celery stalks, medium dice
½ head garlic cloves, minced
2” ginger, minced
1 cup red wine
¼ cup red wine vinegar
2 bay leaves
1 qt chicken stock or beef stock
Water to cover
1 sprig thyme
1 sprig rosemary
Spice mix for Short ribs:
4 cloves
1 teaspoon black peppercorn
¾” cinnamon stick
1½ tablespoon cumin
1 teaspoon mustard seed
1 dry chilie
2 teaspoons coriander seed
1½ tablespoon brown sugar
1/8 teaspoon cayenne
DIRECTIONS
1. Season the short ribs with salt and pepper.
2. H
eat a rondeau or other large pot in over medium heat,
add the oil and sear the short ribs. Remove from pan.
3. I n the same pan, sauté onions, celery, carrots, garlic, and
ginger until golden. Grind the spice mix and make a paste
using the red wine vinegar and red wine to. Add spice
mixture to mirepoix and cook until liquid is evaporated.
4. M
ix in tomato paste and cook for 3-4 minutes. Add the
short ribs and cover with stocks and water, bring up to a
boil, add herbs, cover and place in a 350F oven. Turn meat
every half hour.
5. Cook until fork tender.
6. Remove short ribs and pass the stock through a strainer,
pressing to pass through vegetables.
7. Store the short ribs in liquid overnight.
8. The next day Remove short ribs and reduce liquid by half
over medium-high heat.
9. T
o serve short ribs, Reduce braising liquid to a ¼ of it
volume.
10. Place ribs in sauce and bring upt to a boil. Place in 325
degree oven.
11. Spoon braiing liquid over ribs every 7-8 minutes
12. Serve in a bowl with the broth
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