Prep 30 mins
Cook 3 hrs 30 mins
Make and share this Braised Short Ribs - Anne Burrell recipe from Food.com.
- 6 bone-in beef short ribs (about 5 3/4 pounds)
- kosher salt
- extra virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 garlic cloves, smashed
- 1 1⁄2 cups tomato paste
- 2 -3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
- Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
- When the short ribs are very brown on all sides, remove them from the pan.
- Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
- Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
- Scrape the crud and let it reform.
- Scrape the crud again and add the tomato paste.
- Brown the tomato paste for 4 to 5 minutes.
- Add the wine and scrape the bottom of the pan.
- Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
- Add the thyme bundle and bay leaves.
- Cover the pan and place in the preheated oven for 3 hours.
- Check periodically during the cooking process and add more water, if needed.
- Turn the ribs over halfway through the cooking time.
- Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.
- Serve with the braising liquid.
I love this version of braised short ribs. I originally found on Food Network after watching the episode, but decided to search and glad I did because it was posted perfectly by Tig.
We've made this twice and I just love it! I usually use a Cabernet Sauvignon. I didn't have an issue with the amount of tomato paste, but I had to use less tonight because I forgot to buy some and I only had about 1/2 cup left. :( The house is smelling great right now! I can't wait for dinner. I usually serve this over a savory sweet potato mash. Thanks for sharing this awesome recipe by Anne Burrell.
I have now made this twice & find that it's amazing!!! I only use one small can of tomato paste as the first time it seemed to have a bit of acidic note. 1 1/2 cups of tomato paste is a lot, so to balance it in the second batch I used less and added 1 cup really strong coffee.Coffee has a rounded almost earthy note which in the end sauce was robust and hearty but not too acidic.Served it with some gnocchi that I poured the sauce on and some greens.My hubby wolfed it down.For lunch I plan on pouring the braising sauce over some pasta and some bright green peas.YUMMY
I joined just so I could rate this recipe; that's how good it is! My wife first made it back in Feb. this year (2010), and it was the BEST THING I HAD EVER EATEN!!! With apologies to my Mom and my wife's earlier cookings, ...THE BEST! 5 stars aren't near enough to rate this dish! How about 100 stars? Now, I'm a meat-n'-potato guy. Veggies are the things you sometimes have to eat to please the cook and for 'health'. *blah-blah-blah* I don't eat anything that spends any time in the water, either. Just talking about short ribs now starts my mouth to watering, and we ate it for supper on Saturday and again on Monday. I have a bit left for lunch, and will cherish it and impatientlly wait for the next 'batch' to be made, hopefully within the next 2 months. Don't want to overdo a good thing! Oh, I bought my wife a Paula Dean 7 qt. ceramic-clad, cast iron covered casserole to cook this masterpiece of beef and sauce. I couldn't find a bigger one! Thank you forever, Anne Burrell!