Description
Follow these steps for delicious, tender, restaurant-quality braised meat with sauce, too. A bonus of the simple process is how inexpensive it is to make.
Ingredients
Scale
- olive oil, to coat
- 1 onion, rough chop
- 2 carrots, peeled and rough chop
- 2 celery stalks, rough chop
- 1 quart beef stock
- 5 sprigs thyme
- 3 sprigs rosemary
- 8 short ribs
- salt & pepper
Instructions
- Preheat the oven to 350 degrees.
- Heat a large saute pan or cast iron pan to high heat with some olive oil to coat.
- Season all sides of the short ribs with salt & pepper.
- Sear each side of the rib in the pan until deep color develops.
- Set aside in a deep oven-safe pan. Add all other ingredients. The stock should cover about two thirds of the ribs.
- Cover with tin foil and place in the oven to braise for 5 hours. Check that meat is fork tender and falls off the bone. If so, it’s done. If not, keep cooking.
- Pull bone out of the meat and strain the stock into a sauce pan. Simmer until sauce reduces by 80%. This is demi-glace and it’s delicious.
Notes
You can also use a dutch oven to sear and braise on top of the stove top. Oven is not needed with this method.
- Category: Main