Entrees » Braised Short Ribs
Print RecipeIngredients
Short Ribs
- 4-6 lbs short ribs, trimmed and cut into 6 pieces
- olive oil to coat the pan
- 1 handful of leeks, diced (or 1 small onion, diced)
- 1 carrot, diced
- 2 ribs celery, diced
- 3 garlic cloves, smashed
- 1 bunch thyme
- 2 sprigs of rosemary
- 2-3 bay leaves
- 2 cups red wine
- 2 quarts beef or veal stock
- black pepper to taste
- salt to taste
Garish Options
- olive oil
- lemon juice
- 1 small package micro greens
- balsamic syrup
Suggested Sides
- mashed potatoes
- rice
- noodles
Special Equipment
- ovenproof pot
- butcher's twine
How-to
- Preheat oven to 300°
- Season ribs on all sides with salt and black pepper. Use one piece of butcher's twine for each rib and tie ribs securely
- Heat oil in a large, heavy ovenproof pan over high heat, then add ribs and brown on all sides. Transfer ribs to a plate with some of the cooking juice. Leave enough juice in the pan to cook vegetables
- Add leeks (or onions), celery, carrots and garlic to the same pan and sauté, stirring often, until lightly browned, about 5 minutes
- Add the short ribs back to the pan and add red wine, scraping any browned bits from bottom of pan. Add thyme, rosemary and bay leaves. Reduce wine by three-quarters until thick and slightly syrupy, about 15 minutes. turning ribs to be sure all sides are coated with wine
- Add beef or veal stock and/or enough water to cover ribs. Bring to a simmer
- Cover with foil, and braise in the oven at 300° until meat is fork-tender, about 1½ - 2 hours. Reserve juices for plating
- Allow to cool in braising liquid to retain moisture and flavor
- Remove strings carefully and plate on a bed of mashed potatoes, noodles or rice
Evan Percoco
As a graduate of the Culinary Institute of America, the country's premier culinary learning laboratory, Evan Percoco has forged a career based on a bold, creative approach to American cuisine and the great range the best in his craft require. He has dazzled the palates of presidents, royalty and rock stars, each receiving the type of personal attention that has become his trademark. It is this element that led to his selection as Resident Chef of Saudi Arabian Prince Khalid Al-Faisal at the consul's estate in Washington DC, and Executive Chef at the Hard Rock Hotel in Orlando, catering to Rock & Roll royalty. It was during his run at the Mayflower Hotel in Washington DC, where he met Lou Carrier. The two formed a creative partnership that led to some of the most successful food and beverage concepts at the Mayflower, Loews Hotels, Hard Rock Hotels and BOKX109 American Prime. These days Evan can be found heading up the kitchen at Cibo Matteo in Chicago.
Cibo Matteo
Classic "no twists and turns" braised short ribs, the way they're meant to be prepared. Evan Percoco from BOKX 109 American Prime explains how to recreate a dish that's gone through many translations and iterations over the years but is best done the traditional, no frills way. You'll see why.
Evan Percoco 5 stars based on 2 reviews
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