SUCCULENT BRAISED SHORT RIBS
8 pounds bone-in short ribs*
Kosher salt
Freshly-ground black pepper
1 large carrot, diced
1 rib celery, diced
1 large onion, diced
1/4 cup chopped fresh parsley
2 cups red wine
1 1/4 cups water
The night before you cook the ribs, trim any excess fat and sprinkle each rib on all sides with a scant teaspoon of salt. Set a rack on a baking sheet and put the ribs on it.. Cover with plastic wrap and refrigerate at least 8 hours. (This step is optional**)
Heat the oven to 350 degrees F.
Season the ribs with pepper (and salt, if you skipped the previous step). In a heavy frying pan over medium-high heat, brown the ribs well on all sides, a few at a time, without crowding the pan. Once all the ribs are browned and set aside, pour off all but 2 tablespoons of the fat.
Add the carrot, celery and onion to the pan. Reduce the heat and cook until the vegetables begin to soften, about 5 minutes, scraping up any residue left from browning the ribs. Add a little water to deglaze the pan thoroughly.
Spread the vegetables on the bottom of a baking or roasting pan that will accommodate the ribs neatly. Set the ribs on top of the vegetables and add the parsley, wine and water.
Cover the pan tightly with aluminum foil and cook in the oven until the rubs are very tender, about 2 hours and 20 minutes. Test by inserting the tip of a knife into the meat at its thickest point. It should be very tender but not falling off the bone. Keep the ribs warm in a low oven until ready to serve.
Pour the braising liquid through a sieve into a measuring cup and spoon off all visible fat. Pour it into a saucepan, and simmer to reduce the degreased liquid by about one-third of its volume to concentrate its flavor.
Serve the ribs on warm plates and sauce them generously with the reduced cooking liquid.
*Be sure you buy bone-in short ribs.
**Salting the meat and leaving it to sit overnight allows the salt to penetrate, giving the ribs a more savory flavor, but you can skip this step if it doesn't fit your schedule.
Makes 8 servings
Source: Fine Cooking: Comfort Food by Fine Cooking Magazine
8 pounds bone-in short ribs*
Kosher salt
Freshly-ground black pepper
1 large carrot, diced
1 rib celery, diced
1 large onion, diced
1/4 cup chopped fresh parsley
2 cups red wine
1 1/4 cups water
The night before you cook the ribs, trim any excess fat and sprinkle each rib on all sides with a scant teaspoon of salt. Set a rack on a baking sheet and put the ribs on it.. Cover with plastic wrap and refrigerate at least 8 hours. (This step is optional**)
Heat the oven to 350 degrees F.
Season the ribs with pepper (and salt, if you skipped the previous step). In a heavy frying pan over medium-high heat, brown the ribs well on all sides, a few at a time, without crowding the pan. Once all the ribs are browned and set aside, pour off all but 2 tablespoons of the fat.
Add the carrot, celery and onion to the pan. Reduce the heat and cook until the vegetables begin to soften, about 5 minutes, scraping up any residue left from browning the ribs. Add a little water to deglaze the pan thoroughly.
Spread the vegetables on the bottom of a baking or roasting pan that will accommodate the ribs neatly. Set the ribs on top of the vegetables and add the parsley, wine and water.
Cover the pan tightly with aluminum foil and cook in the oven until the rubs are very tender, about 2 hours and 20 minutes. Test by inserting the tip of a knife into the meat at its thickest point. It should be very tender but not falling off the bone. Keep the ribs warm in a low oven until ready to serve.
Pour the braising liquid through a sieve into a measuring cup and spoon off all visible fat. Pour it into a saucepan, and simmer to reduce the degreased liquid by about one-third of its volume to concentrate its flavor.
Serve the ribs on warm plates and sauce them generously with the reduced cooking liquid.
*Be sure you buy bone-in short ribs.
**Salting the meat and leaving it to sit overnight allows the salt to penetrate, giving the ribs a more savory flavor, but you can skip this step if it doesn't fit your schedule.
Makes 8 servings
Source: Fine Cooking: Comfort Food by Fine Cooking Magazine
MsgID: 3154111
Shared by: Betsy at Recipelink.com
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