Is there anything better than meat that’s just falling off the bone??
This one my first attempt at braising short ribs at home, and I can’t believe how easy & inexpensive this dish is. Short ribs are crazy cheap at $2.99 a pound, and once braised, turn into an elegant-looking weeknight meal. This dish would be great for entertaining because it can be made in advance, and then reheated for guests.
My first memorable short rib experience occured at Kelly Liken in Vail, Colorado a few summers ago. It was my first trip to Vail, and I had some amazingly memorable meals. The short ribs at Kelly Liken were unbelieveably tender, and I knew it would easily become a favorite dish for me. So I decided to pay attention when Miss Martha Stewart had Craig Hopson (chef from Le Cirque) on her show as her special guest chef to make beef short ribs.
Braised Beef Short Ribs (adapted from Le Cirque chef Craig Hopson)
1/2 cup vegetable oil, such as safflower
6 beef short ribs, bone-in
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 head garlic, halved crosswise
2 dried bay leaves
4 sprigs fresh thyme
1 teaspoon black peppercorns
1 (750 ml) bottle red wine, such as Cabernet or Merlot
6 cups store-bought low-sodium beef stock
Preheat oven to 350 degrees.
Heat vegetable oil in a large Dutch oven over high heat. Add short ribs and cook, turning, until browned on all sides. Remove from Dutch oven and transfer to a plate.
Add onion, carrot, garlic, bay leaf, thyme, and peppercorns to Dutch oven; reduce heat and cook, stirring, until vegetables are soft, about 10 minutes. Add wine and port; return short ribs to pot and cook for 10 minutes. Add beef stock to cover meat; cover Dutch oven and transfer to oven until short ribs are fork tender, about 3 hours.
Transfer short ribs to a deep casserole dish; strain braising liquid over short ribs; discard solids and refrigerate for at least 3 hours and up to overnight.
Remove short ribs from liquid (which should be set like jelly) and trim off any fat.
Transfer braising liquid to a large skillet and heat over medium-high heat until reduced by one-third. Return cut meat to liquid and cook, until heated through, about 15 minutes.
Serve over marscapone & parmesan polenta.