Braised
Short Ribs
Makes 6 portions
6 pieces of single boneless short ribs
2 c red wine
2 large onions, diced large
5 large carrots, sliced into 1-inch pieces
6 celery ribs, large bias cut
2 qt beef stock
2 tbsp tomato paste
2 bay leaves
10 black peppercorns, whole
6 garlic cloves
8 thyme stems
2 rosemary stems
Oil
Salt and pepper
Season and sear the short ribs in a sauté
pan—be careful to not overcrowd the
pan. Brown the ribs on all sides. Place in
a baking pan and deglaze with red wine.
Roast the vegetables in the oven until
nice and brown, and put them on top of
the short ribs. Add stock, tomato paste,
bay leaves, peppercorns, garlic, thyme
and rosemary. Cook for 2-3 hours in a
covered pan. When the fork comes out
freely, they are done.
Remove the short ribs, and place them
on a serving dish. Strain the liquid into
a pot and thicken with roux or cornstarch
or reduce on stovetop.
Can be served over egg noodles, rice,
polenta or whipped potatoes.
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