Clarion Content

Monday, December 22, 2008

Beef Short Ribs

Beef Short ribs with Mushroom Risotto...side green salad

Once again the Clarion Content's editorial staff was lucky enough to be hosted by one of Durham's fine local chefs. The weather here has turned colder than we are used to abiding. This savory, rich dish will warm your palate and your belly. The process will leave your kitchen with a delightful hearty ambiance as well, there is nothing like slow cooking meat in the winter to make you grateful for what you have. Happy holidays to one and all!

So about the short ribs...
8 short ribs on bone
2 shallots (minced)
4 cloves garlic crushed
4 medium carrots (cut in thirds)
4 C of a red wine you wouldn't be scared to drink with dinner
4 C beef stock/broth
2 bay leafs
3 sprigs fresh thyme
olive oil
salt and pepper (to taste)

Preheat your favorite non-stick braising pan (large saute pan) to medium high heat (and actually wait till the pan is hot. This is very important.)

Season the short ribs with salt and pepper and add to the HOT pan with enough oil to cover the bottom of the pan. Cook with a modicum of space in between them until all the sides are nicely brown. Do the ribs in batches so that they will all brown well. After meat is browned remove it from heat and set aside. Return the pan to the heat and add the shallots, a little bit of salt and pepper, and cook for one minute stirring often. Add the garlic and cook for about fifteen seconds, then deglaze the pan with red wine making sure to release all the brown bits from the bottom of the pan. When the bottom of the pan is clean, reduce the red wine by half, add the carrots, beef broth, bay leaf, thyme and the short ribs back to the pan. Reduce the heat to a simmer so that all you see are little bubbles coming to the surface. Cover the pan and simmer for about two to three hours. How long you let it keep going depends on how big the ribs are, just take your time and cook them slow. They are really done when the meat is fork tender.

When the ribs are done remove them from the liquid. Reduce the sauce to one cup and return to the pan with any remaining ribs, keep warm for seconds.

This night chef served the short ribs over a mushroom risotto. We highly recommend this plan, mushroom risotto, and ending your meal with a green salad.