RIAD'S BRAISED SHORT RIBS
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than meat, short ribs consist of generous layers of meat and fat, and require long, slow, moist-heat cooking to release the beef's succulent flavor. This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
- Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.
- Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravylike consistency. Adjust seasoning to taste, spoon sauce over short ribs, and serve.
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ROCKY_ BOSX
[email protected]I made this dish for my family and they loved it! The ribs were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Chelsey Westerhouse
[email protected]These short ribs were so good! The meat was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this recipe again.
Maricar Acudesin
[email protected]I loved this recipe! The ribs were fall-off-the-bone tender and the sauce was delicious. I will definitely be making this again.
A RAHMAN
[email protected]These ribs were amazing! The meat was so tender and the sauce was perfect. I will definitely be making this recipe again and again.
Arfan Prince
[email protected]I'm not a big fan of short ribs, but I tried this recipe and was pleasantly surprised. The ribs were fall-apart tender and the sauce was rich and flavorful. I'll definitely be making this again.
KandiGirl Sham
[email protected]This recipe was a hit! The ribs were fall-off-the-bone tender and the sauce was perfect. I will definitely be making this again.
Aamir Javed
[email protected]I made this dish for my family and they loved it! The ribs were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Beatrice Isindu
[email protected]These short ribs were so good! The meat was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this recipe again.
Halim Uddin
[email protected]I loved this recipe! The ribs were fall-off-the-bone tender and the sauce was delicious. I will definitely be making this again.
Isobela Africa
[email protected]These ribs were amazing! The meat was so tender and the sauce was perfect. I will definitely be making this recipe again and again.
Shuraim Gujjar
[email protected]I'm not a big fan of short ribs, but I tried this recipe and was pleasantly surprised. The ribs were fall-apart tender and the sauce was rich and flavorful. I'll definitely be making this again.
Meredithe O
[email protected]This recipe was easy to follow and the ribs turned out great. The meat was tender and juicy, and the sauce was delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.
Arinaitwe Zaverio
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the ribs and the sauce was perfect. I will definitely be making this again.
Shepherd Frank Quabyna Adjei
[email protected]These short ribs were fall-off-the-bone tender and had an amazing flavor. The braising liquid was so flavorful, I used it to make a delicious pan sauce. This recipe is definitely a keeper!