Braised Short Ribs with Carrots and Onions
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
- 1 cup dry white wine
-
2 tsp. The Spice Hunter California Granulated Garlic
- 2 Tbsp. Dijon mustard
-
1 tsp. The Spice Hunter Crushed Red Chile Pepper
- 18 3 to 4 inch pieces meaty beef chuck short ribs
- 3¾ cups beef stock or canned broth
- 2 Tbsp. olive oil
- 1½ cups finely chopped carrots
- 1½ cups finely chopped celery
- 1½ cups finely chopped onions
- 5¼ cups chicken stock or canned low-salt broth
-
2 tsp. The Spice Hunter French Thyme plus more for garnish
-
2 The Spice Hunter Mediterranean Bay Leaves
- 4 tsp. cornstarch
- ¼ cup water
Directions
Mix wine, 1 teaspoon garlic, mustard and red chile pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally. Preheat oven to 500°F. Transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and black pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs. Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 1 teaspoon garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2¾ cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours. Transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in ¼ cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with black pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.
Recipe Note
Recipe adapted from Bon Appetit with Chef Octavio Becerra from Pinot Bistro in Los Angeles, CA.
