Let’s talk about some tender, delicious meat… “Short Ribs”. A lot of people get intimated by this cut of meat. It’s actually pretty easy to cook. Most importantly is to season it well with salt, pepper and make sure it’s at room temp. I like to braise short ribs and cook them for about 4 hours. When all is said and done you will be in meat heaven. The meat literally falls off the bone, where you don’t even need a knife. I hope you enjoy. I will also post a great side for short ribs, homemade butternut squash gnocchi.
4 cuts of Short Ribs
Salt & Cracked Peppercorn medley
3 Large Garlic Cloves, smashed
1/2 Bottle of Cabinet Sauvignon
3 cups of Beef Stock (you can also use vegetable)
2 Tablespoons of Unsalted Butter
3 Tablespoons of Extra Virgin Olive Oil
2 sprigs of Rosemary 2 springs of thyme tie with kitchen twine
Make sure meat is at room temp. Start by seasoning the meat. Then in a braiser pot add 2 tablespoons of olive oil and butter on medium to high heat. Then place the cuts of meat in braiser for some browning. Once all sides have a nice golden crust to them, place them on a plate and to the side. Next in the same braiser add 1 tablespoon of olive oil, garlic and stir. After 1 minute add wine. Reduce down to about about 1 cup of wine; about 5 minutes. Next add stock. Cook this and herbs for another 2 to 3 minutes. Then finally add the meat back to it. Place lid on top and lower heat to low. Cook for 3 1/2 hours to 4 hours.
To thicken the sauce at the end, remove meat and herbs out of braiser and then take 1/2 cup of the sauce and a tablespoon of cornstarch and whisk. Then pour that back into the braiser and whisk it to thicken it up. This is optional. You can leave the sauce a little runny if you would like.