Braised Beef Ribs
- Yield: 10 to 15 servings
- 1-- (10-pound) rack of bone-in beef short ribs
- -- Kosher salt and pepper to taste
- 1/4cup olive oil
- 4-- ribs celery, coarsely chopped
- 2large yellow onions, cut into quarters
- 3-- carrots, peeled and coarsely chopped
- 8-- garlic cloves
- 1-- (750-milliter) bottle red wine
- 1/2cup tomato paste
- 8cups (or more) beef stock
- 10-- bay leaves
- 1/2cup chopped fresh thyme
- Preheat oven to 400F. Slip a dull knife under a corner of the membrane on the whole rack of ribs and grasp with a dish towel or paper towel; pull to remove the membrane. Season both sides with kosher salt and pepper. Place the beef on a broiler pan. Roast for 20 to 30 minutes or until the beef is brown and the fat is rendered.
- Heat the olive oil in a roasting pan until it begins to smoke. Add the celery, onion and carrots. Saute until brown on all sides. Add the garlic and saute for 30 seconds. Stir in the wine and tomato paste, taking care to avoid splatters. Bring to a simmer and then add the beef to the pan. Add enough stock to cover the beef; add the bay leaves and thyme. Cover tightly with a lid or foil. Reduce oven temperature to 275F. Roast the beef for 3 to 3 1/2 hours or until the meat is tender enough to pull from the bones using a fork, checking every 30 minutes after 2 hours and adding additional stock if the beef is less than two-thirds covered; do not overcook.
- Remove the beef to a platter to cool. Strain the cooking liquid through a mesh strainer or cheesecloth, discarding the solids. Return the beef to the roasting pan and pour the strained liquid over the top. Chill in the liquid for 2 hours or longer.
- Discard any fat that may have risen to the surface. Remove the beef and pour the liquid into a large saucepan; bring to a simmer. Cut the beef into servings between the ribs. Place in the saucpan and add additional stock if needed to keep the ribs moist. Simmer for 15 to 20 minutes or until the ribs reach 170F internally and the sauce is slightly thickened. Thicken the sauce with a slurry of equal parts water and flour if needed for desired consistency. Serve with your favorite starch and vegetables.
Recipe reprinted with permission from Second Harvest Food Bank of Northwest North Carolina’s Tested by Fire, Triad Community Kitchen (Winston-Salem, North Carolina, 2011).