With Easter just less than a week away, I’ve been working on ideas for our Easter dinner. From the classic hot cross buns to this blueberry peach greek yogurt cake to a side of roasted yams with honey, please don’t be like me and view the recipes before you’ve had your breakfast on a Monday morning.
On the top of my list is this braised short rib recipe from Anne Burrell. I’m always a fan of slow roasted main dishes because they allow you plenty of time to make side dishes and/or dessert simultaneously. These short ribs are generously salted and browned, then cooked in a dutch oven for about three hours while simmering in a vegetable puree of onions, celery, carrots, and garlic, with red wine, tomato paste, and fresh herbs. The end result is tender, flavorful, fall-off-the-bone meat that leaves you wanting fresh bread to soak up the remaining sauce. We serve ours over mashed potatoes or a creamy polenta with a side of roasted greens.
Braised Short Ribs
- 6 bone-in short ribs about 5 3/4 pounds
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion cut into 1/2-inch pieces
- 2 ribs celery cut into 1/2-inch pieces
- 2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme tied with kitchen string
- 2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
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