With fall just around the corner, we are finally getting into one of my favorite food seasons of the year! Something about braising, hearty, rich foods that just sticks to your bones….those are the types of recipes that I enjoy this time of year. These short ribs, DEFINITELY fit the bill for that type of food, and this season.
Just a quick heads up, make sure that you have plenty of time to make this recipe, there is a FOUR (4) hour cook time! Slow and low baby, that’s how we get that super tender, fall off the bone meat!
Short ribs can tend to be fatty and sometimes a little tough. This is why we are using a braising cooking method. First we want to get a good sear on the outside, to lock in all the juices and create a bit of a crust. Then we will put them into a pan with some aromatic vegetables, some apple juice, and red wine, cover it up and into the oven it goes on a low low heat to render out the fat, and make the meat itself less tough. The longer we cook it the more tender is becomes. The low heat slowly breaks down the meat. If we cooked it on a higher temperature, it would cook too fast, dry out, and not have time to break down, thus keeping the meat tough and chewy!
Braising is a great cooking technique to use. It can really be used for just about anything that you want to break down, make tender without over cooking whatever it is you are braising. Because the short ribs are going to be rich and hearty, we are going to need a little something to “lighten” our dish. We will be making a gremolata, to add not as only a garnish, but because of the ingredients, it will make cut some of that ft and richness, essentially lightening the dish. The gremolata is super easy to make, and you will find yourself making this over and over again and using it for several different dishes.
If you haven’t noticed yet, I enjoy cooking with alcohol. I think it adds some flavors to food that you just don’t get from “regular” ingredients. I first learned to use alcohol in my cooking from my dad. He always had two large jugs of Carlo Rossi hanging around, one red and one white. These wines went into a lot of the food he made (and of course a little into his glass while cooking), and I have sort of continued to do the same. I have kind of expanded my repertoire and graduated to using beers and liquors as well. I suppose working behind the bar for for the better part of 20yrs, didn’t hurt either.
Ok, lets get into this recipe…….
- 1 package bone in short ribs
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 cup apple juice
- 1 cup Carlo Rossi Paisano (or other red cooking wine)
- 2 cup beef stock
- 1/2 bunch fresh thyme
- any kind of blackening, steak, beef seasoning of your choice
Directions: First off, we will need to preheat the oven to 265 degrees. Next we will want to generously season our short ribs. Once we have seasoned our short ribs, heat a skillet on medium high heat with 2 tablespoons of olive oil. Sear both sides of the short ribs (about 3-4 minutes per side). Remove the short ribs, and place them into hotel pan, or 13×9 inch baking pan. Using the same oil, and fat that is left in the skillet, add in the carrots, celery, and onions and saute for about 2- minutes on high heat. Next add in the red wine and de glaze. Next add in the apple juice and combine thoroughly. Pour this mixture into the same pan that the short ribs are in. Add in the beef stock. Finally you want to disperse that 1/2 bunch of fresh thyme into the baking pan. Cover with foil, and place into the over and cook for four hours. When you remove the short ribs from the oven, be careful when removing the foil. There will be a lot of heat and steam released when opened. Once opened, remove the short ribs, and strain the remaining. SAVE THE JUICE! We will use this as our sauce. You can discard the other ingredients.
For the Gremolata:
- 1 bunch fresh parsley
- zest from 1 orange
- 1 tablespoon prepared horseradish (strained of any liquid)
- 2 medium sized garlic cloves
Directions: Simply chop all ingredients together as finely as possible, set on a paper towel to remove any excess liquid. Use as garnish for the short ribs