how2heroes » Braised Short Ribs

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Serves 2

Ingredients

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

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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 The Wit Hotel in Chicago.