Slow Braised Short Ribs

This easy to prepare, but time consuming, dish was inspired by a wonderful meal at Daniel, where the short ribs are braised for 8 hours!  I keep it down to around 5, and the ribs ain’t Daniel’s, but the final product is melt-in-your-mouth good.  The fig vinegar adds a wonderful dimension to the dish, as the sweetness highlights a similar flavor in the meat.

5 hour Braised Ribs

5 hour Braised Ribs

Ingredients:

  • 4             Short Ribs (about 1/2 LB each)
  • 4 TB       Lucini Extra Virgin Olive Oil
  • 3/4 tsp Salt (high quality)
  • 1/2 tsp Black Pepper (fresh ground)
  • 1 tsp      Smoked Paprika
  • 2             Carrots (about 1 C, coarsely chopped)
  • 1             Onion (about 1 C, coarsely chopped)
  • 4             Garlic cloves (2-3 TB, finely chopped)
  • 1 C          Lucini Organic Plum Tomatoes (about 1/2 jar, finely chopped)
  • 3 C          Red Wine (preferably full bodied, definitely not sweet)
  • 4 C          Stock (beef or poultry)
  • 2              Bay Leaves
  • 3 TB       Lucini Fig Infused Balsamic Vinegar

Preparation:

Preheat oven to 250°F.

Pat wash the ribs and dry well.  Season the ribs all over with the salt, ground pepper and paprika and then dust with flour.  Add 12 TB oil to a heavy, oven-safe pot and sear the ribs on all sides until well-browned (about 7-10 minutes).   Transfer to a plate and sprinkle with salt and pepper.

Heat 2 TB olive oil and add the carrots, onion and garlic. Cook over moderate heat until softened, about 5 minutes. Add the tomatoes and bring to a boil over medium-high heat.  Add wine and boil again, stirring occasionally, until sauce is reduced by half, about 8 minutes.

Add wine, stock, bay leaves, 2 TB vinegar, and remaining salt and pepper to sauce and bring to a simmer.   Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.  Every 30 minutes, skim and discard fat from the surface.

Pour sauce through a medium-mesh sieve into a large bowl and then skim fat from sauce.  Boil sauce, if necessary, until thickened and reduced to 2-3 cups.  Drizzle with remaining TB of fig vinegar and season to taste with salt and pepper.  Serve the sauce with the ribs.

  • 4 (8-ounce) pieces bone-in beef short ribs
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 4 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
  • 1 1/2 cups dry red wine
  • 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
  • 2 sprigs fresh thyme
  • 1 Turkish or 1/2 California bay leaf
  • 1 tablespoon Banyuls vinegar or red-wine vinegar
  • 1 tablespoon balsamic vinegar
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