The Only Braised Short Rib Recipe You Need

Por Chef Billy Parisi · 210 min

Ingredientes

Modo de preparo

1. Tie the parsley, rosemary, thyme and bay leaf together with butcher's twine and set aside.
2. Season the short ribs on all sides with salt and pepper.
3. Add the lard to a large Dutch oven over medium heat until it begins to smoke lightly.
4. Sear the ribs on all sides, without crowding them, about 3 to 4 minutes per side, until very golden brown. Work in batches if needed.
5. Set the ribs aside on a plate.
6. Add the prepared vegetables to the pot and cook over medium-high heat about 5 to 7 minutes, until well browned.
7. Deglaze with the red wine and cook until the liquid is reduced by half.
8. Stir in the tomato paste until fully mixed in. If the high heat worries you, lower it to medium.
9. Pour in the stock, add the tied herbs, salt and pepper, and stir. Taste and adjust so it is flavourful.
10. Add the short ribs and turn the heat to high to bring to a boil.
11. Cover and cook on a smaller burner over low heat for 2½ to 3 hours, until the ribs are very tender and fall easily off the bone.
12. Transfer the ribs to a clean pot, cover, and set aside to rest.
13. Strain the sauce, discard the vegetables, and cook the sauce in a separate pot over high heat for 10 to 15 minutes, until thickened to a thin gravy.
14. Serve the ribs with the thickened gravy.

Resumido do vídeo de Chef Billy Parisi. Assista para ver os detalhes.

Mais receitas com

AlhoCebolaCenouraSalsãoExtrato de tomateCostela bovina