Recipe: Braised Beef Short Ribs
Ever get home from a vacation only to crave a delicious meal you had during your time away? Lucky for us our travel partners are willing to share some of their best dishes. Today, we feature a wonderful recipe from our friends at Sandals and Beaches Resorts.
Braised Beef Short Ribs
Serves: 6
Ingredients:
6 beef short ribs, trimmed of fat
Kosher salt & freshly ground black pepper, to taste
1/4 cup olive oil
1 small fennel bulb, fronds, stems and core removed, large-diced
1 leek, white part only, cleaned and large-diced
1 1/2 cups chopped onion (about 2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary & thyme sprigs
1 1/2 quarts beef stock
Method:
Preheat the oven to 400°F. Place the short ribs on a baking sheet, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300°F.
Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper.
Tie the rosemary and thyme together with kitchen twine and add to the pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock. Bring to a simmer over high heat. Cover the Dutch oven and transfer to the oven. Bake for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim off the excess fat. To serve, place the ribs on individual plates or one large platter and top with the sauce.
Courtesy of Corporate Executive Chef Josef Jungwirth and Senior Executive Chef Glenroy Walker of Sandals & Beaches Resorts. Enjoy!
