Braised beef is a sumptuous comfort food that is perfect for heavy meals like lunch and dinner. It is often served over mashed potatoes or rice, but it is great with egg noodles too.
Preparing it can be tedious as it takes hours of cooking, but it is definitely worth it. The recipe calls for overnight refrigeration, but this dish becomes more flavorful as the days pass because the meat becomes more tastier. As for the wine, any type of red wine will do; although Zinfandel is also great because it gives off a light and fruity taste.
12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine
6 cups beef stock
Preheat oven at 350F and season the beef with salt and pepper. After, heat the oil in a heavy ovenproof pan over medium heat. Fry the beef in batches for 4-6 minutes or until they are browned. Transfer the cooked beef to a plate and set aside.
Remove the excess fat from the pan and then place it over medium heat. Add the onions, celery, and carrots to the pan. SautÃ© it for 4-6 minutes or until they are light brown. Stir constantly. Place the vegetables on a plate.
Pour the wine into the pan to deglaze it. Scrape off the browned bits at the bottom of the pan. Let is simmer for 15 minutes or until the wine is reduced and the consistency is light and syrupy.
Put the ribs back into the pan. Add the beef broth and set the heat to high. Bring it to a boil. Remove from heat and cover the pan with foil. Braise it in the oven for one and a half hours or until the meat is very tender. Add the vegetables in the pan and cook it for another 10-15 minutes until they are heated through. Remove from the oven and let it cool completely. Cover and refrigerate overnight.
With a spoon remove the excess fat that has solidified at the top. Put the pan over medium heat. Keep it uncovered and cook it for another hour until the liquid is reduced to half. Allow the sauce to thicken and glaze the meat. Reduce the heat as needed, so as not to burn the sauce. Serve warm over mashed potatoes or rice.
Photo Courtesy Of: Â arnold | inuyaki