Molasses Braised Short Ribs
Jamie Leeds of 15 Ria – Washington, D.C.
Adapted by StarChefs
- 6 two-inch cut short ribs
- 3 carrots, small dice
- 3 onions, small dice
- 2 celery stalks, small dice
- 2 bay leaf
- 2 tablespoons thyme
- 1 tablespoon black peppercorn
- 1 tablespoon tomato paste
- 1 cup Black Strap Molasses
- 1 anchovy filet
- 1 cup white wine
- 1 cup veal stock
- 1 Tablespoon olive oil
- Sea salt and pepper to taste
In a 6-quart saucepan, season ribs with salt and pepper, then brown
in olive oil and set aside. In the same pan, add vegetables, herbs,
tomato paste and anchovy, sauté until golden brown. Add ribs,
wine and stock, bring to a boil and then let simmer in a 350-degree
oven for about 2 hours or until fork tender, add molasses at the
end, heat to temperature and serve. Can be made 2 days in advance.
Let cool while in the cooking juices.