Braised Beef Short Ribs


Braised Beef Short Ribs

My father made the most succulent, tender, “Wow” beef short ribs this week. Yes, it is a 2 day process, but the actual hands-on cooking time is at most two hours, and is broken up over two days.

It is really quite easy to make.

The key step is after the initial slow cooking, to let the ribs cool and then chill overnight in the refrigerator. This makes it much easier to remove the generous amount of excess fat that ends up solidifying in the chilling process.

The beef ribs also spend the whole night absorbing the flavor of the stock.

Braised Beef Short Ribs

You must use a good bottle of wine, the better the wine, the better the result. Veal stock can be hard to find, we got ours at our local butcher. Use it if you can get it, if not, beef stock will do.

The recipe on which this dish is based came from the Campton Place restaurant in San Francisco. (We found it in a magazine years ago, but we can’t identify which magazine from the clipping.)


Braised Beef Short Ribs Recipe

Ingredients

  • 12 beef short ribs, bone-in
  • Salt and freshly ground pepper
  • 1/4 cup grapeseed oil or olive oil
  • 1 yellow onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 750-ml bottle good dry red wine (we used a zinfandel)
  • 6 cups veal stock (can substitute beef stock)


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