Braised Short Ribs
by Chef Eric Swartz
The ultimate in comfort food, these braised short ribs are the perfect dinner for the chilly nights ahead. Chef Eric Swartz suggests serving these fall-off-the-bone delicacies with your favorite mashed potatoes and a sautéed green vegetable. Peruse the last of the season’s farmers markets for seasonal options.
- 8 pounds beef short ribs (with bone)
- 3 cups all purpose flour
- 1 large carrot, finely diced
- 1 large Spanish onion, finely diced
- 2 stalks celery, finely diced
- 1 ounce fresh rosemary, finely chopped
- 1/2 bottle dry red wine
- 2 cups balsamic vinegar
- 1/2 pound brown sugar
- 2 quarts veal and/or beef stock
- 1 hot chili pepper (fresh or dried)
- canola oil
- salt & black pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- In a sauce pan heat the stock to a slow boil.
- Pat the short ribs dry with paper towels and season with salt & pepper. Add the flour to large bowl. Then, add the ribs and toss until the ribs are lightly coated in flour. Discard the remaining flour.
- Heat a half inch of canola oil in large skillet until hot. Carefully add a few ribs at a time to the hot oil and brown the ribs on all sides. Transfer the browned ribs to a large roasting pan. Repeat until all the ribs are browned and in the roasting pan.
- Discard any excess oil from the skillet then return it to the stove over medium-low heat and add the carrot, onion and celery. Lightly caramelize the vegetables and transfer to the roasting pan with the ribs.
- Add the red wine to the skillet, stirring to deglaze the pan. Cook until the wine is reduced by half. Add the vinegar and brown sugar to the red wine, and cook until the sugar is completely dissolved.
- Stir the rosemary and whole chili pepper into the wine mixture, then pour into the roasting pan with the ribs. Pour the hot stock into the roasting pan as well, submerging the ribs.
- Cover the roasting pan and bake for 2 1/2 hours, until the meat is tender and easily falls away from the bone.
- Remove the ribs from the braising liquid and place onto a serving plate. Ladle some of the braising sauce over the ribs, garnish with a fresh rosemary sprig and serve.