SUCCULENT SHORT RIBS

SUCCULENT SHORT RIBS image

Categories Pork

Yield 6

Number Of Ingredients 19

Ingredients

Serves 6
5 pounds beef short ribs*
4 tsp salt
3 tsp of black pepper
Flour, for dredging
3 tbsp canola oil
3 celery stalks, medium diced
2 medium onions, medium diced
2 small carrots, medium diced
¼ cup flour
1½ cups of good red wine*
2 cups canned chopped tomatoes with juice
2 tbsp tomato paste
3 garlic cloves, minced
2 sprigs thyme
1 sprig rosemary
4 cups chicken stock
½ cup cane vinegar (or red wine vinegar)
¼ cup cane syrup or molasses

Steps:

1. Preheat oven to 300ºF. 2. Place the short ribs in a large mixing bowl. Season with salt and pepper and coat the meat with flour. Just make sure to spank (yes, spank) off any extra flour so it doesn't burn in the pot. 3. Heat your large skillet or Dutch oven for about 2 minutes over medium-high heat, and then add the oil. You should have enough oil to surround each rib. When the oil is very hot but not smoking, gently lay the ribs meat-side down, being careful not to overcrowd the pan. The ribs should have space in between them so that they get color without steaming. 4. When the meat is a nice golden brown color on all sides (2-3 minutes per side), use tongs to transfer it to a 9- by 14-inch casserole, about 4 inches deep. The meat should fit into the pan in one layer. (Don't have a large enough casserole? Use two smaller ones.) 5. Using the same pan you seared the ribs in, add the onions, celery, and carrots and sauté over medium-high heat until lightly browned, about 6-7 minutes. (Have any burnt residue? Just wash the pan out and add fresh oil.) Dust the vegetables with the flour and stir until they are evenly coated to give the sauce a better consistency. 6. Deglaze-or melt the brown bits at the bottom of the pan-with the red wine and then add the tomatoes and tomato paste and stir to combine. When the mixture starts to bubble again, add the garlic, thyme, rosemary, chicken stock, vinegar and cane syrup. Taste for seasoning at this point and add more salt and pepper if needed. 7. Pour the mixture over the short ribs; it should come up at least three-quarters of the way up the side of the ribs. (You'll have extra, so the mixture should almost submerge the meat.) Cover with foil and place in oven. Cook until fork-tender, about 3 hours. 8. To serve, remove the short ribs and spoon some of the braising liquid over. If the braising liquid is still thin, pour it in a saucepan and reduce over medium heat.