Braised Short Ribs

Braised Short Ribs is a sophisticated and flavorful dish, perfect for special occasions or a luxurious dinner. The combination of slow-cooked ribs, aromatic herbs, and a rich red wine marinade creates a melt-in-your-mouth experience.

Braised Short Ribs

Ingredients:

• 2 tablespoons kosher for Passover vegetable oil
• 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
• Kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• 2 carrots, chopped
• 3 celery ribs, sliced
• 6 garlic cloves, smashed
• One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon
• 4 thyme sprigs
• 1 rosemary sprig
• 3 cups chicken stock

How To Make Braised Short Ribs:

Step 1: Searing the Short Ribs

1. In a large skillet, heat kosher-for-Passover vegetable oil.
2. Season the short ribs with kosher salt and freshly ground pepper.
3. Add the ribs to the skillet and sear over moderate heat until browned and crusty, about 18 minutes.
4. Transfer the seared ribs to a shallow baking dish in a single layer.

Step 2: Preparing the Marinade

5. In the same skillet, add chopped onion, carrots, and sliced celery. Cook over low heat until very soft and lightly browned, about 15 minutes.
6. Add smashed garlic and cook for an additional 5 minutes.
7. Pour in the kosher-for-Passover dry red wine and add thyme sprigs and a rosemary sprig. Bring the mixture to a boil.

Step 3: Marinating the Ribs

8. Pour the hot marinade over the ribs in the baking dish. Let it cool, then cover and refrigerate overnight, turning the ribs once.

Step 4: Braising in the Oven

9. Preheat the oven to 350°F.
10. Transfer the marinated ribs and marinade to a large casserole, preferably cast-iron.
11. Add chicken stock and bring to a boil.
12. Cover and cook in the lower third of the oven for 1 1/2 hours until the meat is tender but not falling apart.
13. Uncover and braise for an additional 45 minutes, turning the ribs once or twice, until the sauce is reduced by about half.

Step 5: Glazing and Serving

14. With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones.
15. Strain the sauce into a heatproof measuring cup, skim off excess fat, and pour the sauce over the meat.
16. Keep warm in a saucepan over low heat.
17. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes.
18. Transfer the glazed short ribs to plates, spoon the sauce on top, and serve.

Tips:

• Marinating the ribs overnight enhances the depth of flavor.
• Straining the sauce ensures a smooth and velvety texture.
• Use a cast-iron casserole for even heat distribution during the braising process.
• Broiling the meat at the end adds a beautiful glaze and additional depth of flavor.

This Braised Short Ribs recipe is a culinary masterpiece that captures the essence of slow-cooked perfection.