OBAMA'S SHORT RIBS

Obama's Short Ribs image

Categories Pork

Number Of Ingredients 17

8 English-cut short ribs (6 oz each)
1/2 teaspoon salt and pepper
2 tablespoons Grapeseed Oil
1 Onion (chopped)
1 Carrot (chopped)
2 Celery (chopped)
2 teaspoon Lemongrass
3 cloves Garlic (minced)
1 teaspoon Ginger
1/2 cup Red Wine
3 cups Beef Broth
1/2 cups Plum Sauce
1/4 cup Soy Sauce
2 sprigs Thyme
2 sprigs Parsley
2 Bay Leaves
1 Horseradish (grated for serving)

Steps:

Heat oven to 325*. Pat meat dry with paper towels and season with salt and pepper. Heat grapeseed oil in Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all sides, about 2 minutes per side; transfer to plate. Add onion, carrot, celery, lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add broth, plum and soy sauces, thyme, parsley and bay leaves. Bring to a simmer. Return ribs to along with juices, cover and transfer to oven. Braise until meat is fork-tender, about 2 hours.
Transfer meat to a plate. Strain/ladle fat from braising liquid then strain through a fine mesh sieve. Discard bay leaves and thyme and transfer vegetables to food processor. Process until smooth, then add 1 1/2C of braising liquid and pulse to combine.
Return sauce to Dutch oven and season with s/p. Add short ribs and turn to coat in sauce; set aside until serving. Reheat short ribs in sauce. Divide into shallow bowls and spoon sauce over each serving. Top with grated horseradish.