Entrees » Braised Boneless Short Ribs
Print RecipeIngredients
- 3 onions, rough diced
- 3 carrots, sliced
- 5-6 ribs celery, sliced into 1” pieces
- 3 Roma tomatoes, chopped
- 2 tbsp olive oil
- 3 cups veal (or beef) stock
- 2 cups dry red wine
- 1 tsp raw or granulated sugar
- 2 sprigs fresh rosemary
- 4-5 fresh bay leaves
- 2 tbsp butter
Short Ribs
- 3 lbs boneless short ribs (2 pieces, 1½ lbs each)
- 3 tbsp olive oil
- salt & pepper
Brussell Sprouts
- 1 lb brussels sprouts, halved & blanched
- 5 strips bacon, cooked & rough-chopped, with 1 tbsp fat reserved
- salt & pepper
- 1 tbsp butter
How-to
- Preheat oven to 350º
- Toss onions, carrots, celery and tomatoes with 2 tbsp olive oil. Lay on sheet tray and roast in oven for 25-30 minutes. Remove, and reduce oven heat to 300º
- In a medium saucepan over medium-high heat, combine stock, wine, sugar, rosemary, and bay leaves. Bring to a simmer, and reduce slightly, about 25%, just until sauce will coat the back of a spoon
- While liquid is simmering, pat the meat dry and season each piece liberally with salt and pepper on both sides
- Heat a large pan over medium-high heat and add 3 tbsp olive oil
- Sear meat 3-4 minutes per side or until each side gets good caramelization
- Add roasted vegetables to sauce, bring to simmer. Take a couple ladles of the sauce and add to sauté pan to deglaze
- Remove short ribs to a shallow braising dish, and pour sauce and vegetables over top. The meat should be ¾ of the way submerged. Cover with foil, and place in 300º oven for about 2 hours, or until tender
- Start brussels sprouts 30 minutes before the short ribs are to be removed from the oven. Heat medium sauté pan over medium-high heat
- Add bacon fat to pan with brussels sprouts and bacon. Season with salt and pepper. Add butter and saute for 1 minute. Place pan in oven to roast 20 minutes
- Remove short ribs and brussels sprouts from oven for plating. Strain braising liquid into small saucepan over a fine-mesh strainer to remove vegetables. Reduce sauce by ⅓ over medium-high heat. Whisk in 2 tbsp butter before serving
- Slice each short rib against the grain of the meat into about ¾” thick slices
- Plate with starch of choice (polenta, roasted or mashed potatoes, etc). Lay sliced short ribs atop starch, plate brussels sprouts on side. Spoon sauce atop meat
Ryan Larocque
Vermont native Ryan Larocque started in the food industry as a teenager. As a member of the Northeast Family Farms team (part of Dole & Bailey), Ryan's butchering skills are second to none as he demonstrates in Beef Education Series: Breaking Down Beef Into Cuts (wielding a mighty chainsaw). He also demonstrates his culinary skills with Braised Bonless Short Ribs (without using the chainsaw!).
Dole & Bailey
Ryan Larocque of Northeast Family Farms creates a leisurely-paced dish of braised short ribs. Two or so hours of slow cooking turns an already flavorful cut of beef into a mouth-watering meal. His red wine and vegetable reduction is the perfect complement to the finished product. Serve with brussels sprouts and you've got yourself a winner.
Ryan Larocque
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