Braised
Beef Short Ribs
Joseph
Scarpone, Tra Vigne - St. Helena, CA
Adapted by StarChefs
Yield:
4 servings
- 4
each, 4 bone beef short ribs
- 2
medium yellow onions, roughly chopped
- 1
large carrot, roughly chopped
- 3
celery stalks, roughly chopped
- 1
head garlic, cut in half
- 16
ounces beef stock
- 8
ounces red wine
- 4
ounces sherry vinegar
- 4
ounces tomatoes, crushed
- 1
Tablespoon fresh oregano, chopped
- 1
gallon basic brine
For
the Basic Brine:
- 1
gallon water
- 2
cups brown sugar
- 2
cups kosher salt
- 2
bay leaves
- 10
juniper berries
Combine
all the basic brine items in a heavy gauge pot, bring to a boil
and cool. When the brine is cool, place short ribs in brine
for 1 hour (can be done up to 2 days ahead). Remove from brine
and pat dry.
On a BBQ grill over medium heat, sear the short ribs to a golden
brown (can be done a day ahead).
Preheat oven to 300°F. In a braising pan, caramelize the
vegetables, add the wine and reduce until almost dry. Add the
beef stock and sherry vinegar. Place ribs into this liquid,
bring to a simmer, cover and place in the oven. Cook for three
hours or until tender.
Remove ribs from pan and keep warm. Strain braising liquid into
a medium sauce pot, add the tomatoes, and reduce over medium
high heat until it coats the back of a spoon.
Stir in chopped oregano and serve. Suggested wine
pairing: Sangiovese, Amici, Napa Valley, CA 2000 |
