Braised Short Ribs
Served over creamy parmesan mashed potatoes with a red wine reduction sauce, finished with pan roasted Brussels sprouts and butternut squash
Ingredients:
- 6 pieces – Short Ribs
- Seasoned flour – as needed
- Canola Oil – as needed
- 1 cup – Carrots, chopped
- 1 cup – Celery, chopped
- 1 cup – Onion, chopped
- 1/4 cup – Garlic and Shallots, minced
- 1 cup – Dry Red Wine
- 2 Cups – Diced tomatoes, pureed
- 3 Cups – Au Jus or Beef Stock
- 1 Cup – Water
- 1/2 Tbsp. – Salt
- 1/2 Tbsp. – Pepper
- 2-3 – Thyme sprigs
- 1/2 – Chipotle Pepper
- 1 Tbsp. – Adobe sauce
- 1/4 Cup – Corn Starch
Directions:
Preheat oven to 275° F. Heat the oil in a large skillet over medium high heat. Working in batches, flour the short ribs and sear on all sides. Place the seared short ribs into an oven proof pan, set aside. Add the onions, carrots, celery, garlic and shallots to the skillet sear about 5 minutes. Deglaze the vegetable with red wine using a wooden spoon to scrape the bottom of the skillet. Add the remaining ingredients, stir and transfer into the oven proof pan. The short ribs should be almost 100% covered with liquid, if not, add a little water. Double wrap the pan with foil and place into the oven for 5 hours or until the short ribs are tender. Remove from oven and let cool, transfer the short ribs to a platter and strain the sauce from the pot into a measuring cup. Spoon the fat from the surface of the sauce and discard. Pour into a sauce pot and bring to a simmer. Mix corn starch and water into a slurry, wisk into sauce, cook until the sauce thickens. Serve with piping hot parmesan mashed potatoes and Brussels sprouts and butternut squash. Enjoy!