Venetian Golf Club Newsletter December 2018 | Page 12
Recipe from
the Chef
I love cooking all types of meat, and my tender, succulent braised
short ribs are in high demand. I marinate the short ribs along with
vegetables in wine, then discard those vegetables and braise the ribs
with fresh vegetables. It’s an easy way to use the same vegetables in
the marinade and braising liquid.
Luke Yost
Chef
Braised Short Ribs
2 T. canola oil
6 flanken-style short ribs with bones (cut 2 inches thick, approximately 4 lbs.)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750 mL bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock
Step 1
In a large skillet, heat the oil. Season the ribs with salt
and pepper. Add them to the skillet and cook over
moderate heat, turning once, until browned and crusty,
about 18 minutes. Transfer the ribs to a shallow baking
dish in a single layer.
Step 2
Add the onion, carrots, celery and garlic to the skillet and
cook over low heat, stirring occasionally, until very soft
and lightly browned, about 20 minutes. Add the wine and
thyme sprigs and bring to a boil over high heat. Pour the hot
marinade over the ribs and let cool. Cover and refrigerate
overnight, turning the ribs once.
Step 3
Preheat the oven to 350°. Transfer the ribs and marinade to
a large, enameled cast-iron casserole. Add the chicken stock
and bring to a boil. Cover and cook in the lower third of the
oven for 1 1/2 hours, until the meat is tender but not falling
apart. Uncover and braise for 45 minutes longer, turning the
ribs once or twice, until the sauce is reduced by about half
and the meat is very tender.
Step 4
Transfer the meat to a clean shallow baking dish, discarding
the bones as they fall off. Strain the sauce into a heatproof
measuring cup and skim off as much fat as possible. Pour the
sauce over the meat; there should be about 2 cups.
Step 5
Preheat the broiler. Broil the meat, turning once or twice,
until glazed and sizzling, about 10 minutes. Transfer the meat
to plates, spoon the sauce on top and serve.
Make Ahead
The braised short ribs can be prepared through Step 4 and
refrigerated for up to two days.