Shortribs

Shortribs
Originally uploaded by ChrissyJ.

Ingredients

• 6 beef short ribs, 14 to 16 ounces each
• 1 tablespoon fresh thyme leaves
• 1 tablespoon freshly cracked black pepper
• 1/2 cup olive oil
• 1 teaspoon thyme leaves
• 1 cup chopped onion
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 4 whole sprigs thyme
• 2 bay leaves
• 2 tablespoons balsamic vinegar
• 1.5 cups port
• 2.5 cups red wine
• 6 cups beef or veal stock

Preparation

Season short ribs with thyme and cracked black pepper, using your hands to coat the meat well. Preheat oven to 425 F. Saute ribs on all sides over med-high heat. Just brown them, then stick them into the braising pot.

Reduce heat to medium and add diced onion, carrot, celery, thyme springs and bay leaves. Cook for 3 minutes or until vegetables just begin to caramelize. Add balsamic vinegar, port and red wine. Turn heat up to high and cook until reduced by half. Add stock and bring to boil. Pour liquid over short ribs, scraping any vegetables that have fallen on the ribs back into the liquid. Stock mixture should almost cover ribs. Cover pot tightly with both foil and a lid and braise in the oven for 3 hours. Let ribs rest in their juices for 10 minutes, then transfer to a baking sheet.

Increase oven temperature to 400 F. Place short ribs in the oven for 10 to 15 minutes to brown. Strain broth into a saucepan, skim the fat. If the broth seems thin, reduce it over medium-high heat to thicken slightly, or add 2T of roux. Plate the meat on top of something - I've served it on Chard, Mashed Potatoes and Mashed Chestnuts - and then pour some delicious juice on top.

I adapted this recipe from the one posted here. I've made this with tomatoes in the stock as well, add a can of tomatoes or six-eight sundried tomatoes to the braising liquid. Other things I've added at times include molasses, fish sauce, dried porcini (reconstituted, soaking liquid strained and reduced). Any way you cook it, it's delicious.