Braised Boneless Beef Short Ribs
Braised Boneless Beef Short Ribs
Directions
- Put oven rack in lower third of oven and preheat oven to 250°F. Pat beef dry.
- Heat oil in a wide (12 inches in diameter) 3 to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
- Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
- Add Demi- Glace, water, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid.
- Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Ingredients
- 1 tbsp vinegar, balsamic
- 1 bay leaf
- 4-8 oz Braveheart® Black Angus Beef Short Ribs, Boneless, chuck tail flap
- 4 medium Peak Fresh Produce® Carrot(s), finely chopped
- 1 cup Culinarte Demi Glace De Veau
- 2 garlic, clove(s)
- 1 tbsp oil, pomice 90/10
- 2 medium Peak Fresh Produce® Onion(s), finely chopped
- 1 1/2 cup wine, red, dry
- 1 tbsp vinegar, red wine
- 3/4 tsp salt, sea
- 2 sprigs thyme, fresh
- 14 oz Piancone® Pear Tomato Purée
- 3 cups water