- September 29, 2014 at 11:20 pm #346761mosParticipant
Short Ribs ‘Flambde’
2 lbs bone-in short ribs (about 4 2-inch ribs)
1 large onion, sliced (about 1-1/2 cups)
Canola or vegetable oil for browning
1/4 tsp dried thyme
8 oz porter
1/3 cup low-sodium beef stock
1/2 tsp Dijon style mustard
1/2 tsp brown sugar (or more to taste)
Preheat the oven to 300F.
Liberally salt the short ribs on all sides. Coat the bottom of a medium oven-proof braising pan or Dutch oven with oil. The pan should be big enough to hold all the ribs without crowding. Heat over medium-high heat. When the oil shimmers, add the short ribs and brown on all sides. Remove and set aside.
Add another coat of oil if the pan is dry. When the oil is hot, add the onions. Sprinkle with salt and thyme and stir until onion slices separate and onions just begin to soften. Add the short ribs to the pan and pour in the beef stock. The liquid level should be about halfway up the ribs. If not, add a bit of water.
Cover the Dutch oven and place in the oven. Cook for about 90 minutes, or until the meat is tender and is pulling away from the bones (depending on the size of the ribs and your oven, this can take longer). If some or all of the meat falls off the bones completely, don’t worry.
When the ribs are done, remove them from the sauce and keep them warm in a warming drawer or low oven. Strain the sauce mixture through a coarse strainer into a fat separator, reserving the onions. When the fat has separated, pour the sauce back into the pan. (If you don’t have a fat separator, remove the meat, strain the sauce and let it cool until any fat has risen to the top. Remove as much fat as possible with a spoon or use paper towels to blot it off, then return the sauce to the pan.)
Over medium high heat, bring the sauce to a boil. Stir in the mustard and the brown sugar. Keep the sauce at a low boil and reduce it to the consistency of gravy. Add the onions and heat for a minute or two. Taste for seasoning and adjust, Turn the heat down so the sauce is barely simmering and add the short ribs. Serve over mashed potatoes or noodles.
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