Iron Chef and Food Network Celebrity Chef
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I make this recipe and then flake the meat into:
Quesadillas
Short rib grilled cheese sandwiches
French onion soup 🧅
Ravioli (filling)
Pasta
Such a comfort food, great cut of beef and tastes even better after a couple days in the fridge....
Braised beef short ribs:
2 tablespoons Canola oil
3 – 3 1/2 pounds beef short ribs
Kosher salt & black pepper
4 medium carrots, cut in 1-inch “rounds”
3 stalks celery,cut in 1-inch “rounds”
4 medium yellow onions, sliced
1 large sprig thyme
1 quart beef stock (2 cups red wine, optional)
2 tablespoons whole grain mustard
1 tablespoon red wine vinegar
1. Preheat the oven to 325 F.
2. Heat oil in a large skillet. When it smokes lightly, season the short ribs liberally with salt/pepper. Add & brown the meat, medium heat, on all sides, 12-15 minutes.
3. When the meat is brown, transfer to flat surface to rest. In the same pan, cook the carrots, celery & onions (add 2 cups red wine here if you like) & cook until tender, 8-10 minutes. Add thyme, stock & meat back into the pan. Add 1-2 cups water to cover the meat with liquid. Cover with tinfoil. Cook 3 hours or until meat is tender.
4. Remove pan from oven & transfer meat to a baking sheet to rest. Reduce the cooking liquid, 8-10 minutes & stir in the mustard & vinegar. Taste. Warm meat gently in sauce, 10-15 minutes.
Quesadillas
Short rib grilled cheese sandwiches
French onion soup 🧅
Ravioli (filling)
Pasta
Such a comfort food, great cut of beef and tastes even better after a couple days in the fridge....
Braised beef short ribs:
2 tablespoons Canola oil
3 – 3 1/2 pounds beef short ribs
Kosher salt & black pepper
4 medium carrots, cut in 1-inch “rounds”
3 stalks celery,cut in 1-inch “rounds”
4 medium yellow onions, sliced
1 large sprig thyme
1 quart beef stock (2 cups red wine, optional)
2 tablespoons whole grain mustard
1 tablespoon red wine vinegar
1. Preheat the oven to 325 F.
2. Heat oil in a large skillet. When it smokes lightly, season the short ribs liberally with salt/pepper. Add & brown the meat, medium heat, on all sides, 12-15 minutes.
3. When the meat is brown, transfer to flat surface to rest. In the same pan, cook the carrots, celery & onions (add 2 cups red wine here if you like) & cook until tender, 8-10 minutes. Add thyme, stock & meat back into the pan. Add 1-2 cups water to cover the meat with liquid. Cover with tinfoil. Cook 3 hours or until meat is tender.
4. Remove pan from oven & transfer meat to a baking sheet to rest. Reduce the cooking liquid, 8-10 minutes & stir in the mustard & vinegar. Taste. Warm meat gently in sauce, 10-15 minutes.
