This recipe for braised short ribs is one that I made once before for a dinner party. It was so delicious and I’ve been waiting for an excuse to make it again. I don’t often see short ribs at the grocery store and my favorite butcher is over a half hour away, but today I saw them locally and decided that it was time to make this dish again. Knowing that we would be drinking a red wine for Open That Bottle Night, I thought this would be the perfect dish to complement the wine.
Braised Beef Short Ribs with Horseradish Cream
3 pounds boneless beef short ribs, cut into 1-1/2″ chunks
1 tablespoon, plus 1 teaspoon thyme leaves and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
3 tablespoons extra-virgin olive oil
1 cup diced onions
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1-1/2 cups port
2-1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs parsley
Season the ribs with 1 tablespoon thyme and the cracked black pepper. Coat the meat well and refrigerate overnight.
Take the ribs out of the refrigerator and preheat the oven to 325 degrees.
Heat a large saute pan over high heat for three minutes. Pour in 3 tablespoons olive oil and wait a minute or two until the pan is very hot. Place the short ribs in the pan and sear until they are nicely browned all all sides. You may have to do this in batches-you do not want to crowd the pan. When the ribs are nicely browned, transfer them to a larger pan for braising.
Turn the heat down to medium and add the onion, carrot, celery, thyme sprigs and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6-8 minutes, until the vegetables just begin to carmelize. Add the balsamic, port and red wine. Turn the heat up to high and reduce the liquid by half.
Add the stock and bring to a boil. Pour the liquid over the short ribs, scraping any vegetables that may have fallen on the ribs back into the liquid. The stock should almost cover the ribs. Tuck the parsley sprigs around the meat. Cover tightly with aluminum foil and braise in the oven for about 3 hours.
To check the meat for doneness, remove the foil and pierce a short rib with a knife-the meat should yield easily to a knife. Let the ribs rest 10 minutes and then remove them to a baking sheet. Turn the oven up to 400 degrees. Place the ribs in the oven for 10-15 minutes to brown.
Strain the broth into a saucepan, pressing down on the vegetables to extract all the juices. Skim the fat from the sauce and if the broth seems thin, reduce it over medium high heat to thicken slightly. Taste for seasoning.
Arrange the ribs on a platter and pour the sauce over. Serve with mashed potatoes and sauteed chard or spinach, and the horseradish cream on the side.
3/4 cup creme fraiche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
Combine creme fraiche and horseradish together and season with salt and pepper.
The recipe actually calls for using 6 beef short ribs:14-16 ounces each-ask for 3 bone center cut. I used boneless short ribs instead.