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BEEF - BRAISED - SHORT RIBS - Beer Braised Short Ribs
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| MARIO BATALI'S BEER BRAISED SHORT RIBS | |
| Extra Virgin Olive Oil | |
| 4 pounds | Bone-In Beef Short Ribs,, (cut into eight pieces) |
| Kosher Salt | |
| freshly ground Pepper | |
| 2 | Carrots,, (peeled and roughly chopped) |
| 1 | Onion,, (roughly chopped) |
| 2 | Celery Stalks,, (roughly chopped) |
| 2 | Garlic cloves,, (smashed) |
| 1 full bodied Beer | |
| 2 cups | Basic Tomato Sauce |
| 1 cup | Chicken Stock |
| 1/2 bunch | Thyme |
| 1/2 bunch | Rosemary |
| 1/2 bunch | Oregano |
| Preheat oven to 275F. Season the short ribs generously with salt and pepper. Heat a dutch oven over high heat. Add a few tablespoons olive oil and once smoking, add the short ribs and deeply sear on all sides. Remove from pan and drain fat from pan. Reduce heat to medium-high. Add a splash more olive oil and add the carrots, onion and celery and brown, about 2 to 3 minutes. Add the garlic and cook until fragrant, about a minute. Deglaze the pan with the beer, scraping with a wooden spoon to remove the brown bits. Reduce the beer by half and then add the tomato sauce and chicken stock. Add the short ribs back to the pan along with the thyme, rosemary, and oregano. Bring the liquid back up to a boil. Cover with lid or aluminum foil and transfer to oven, cooking for 2 to 2 1/2 hours or until meat is falling off of the bone. Check seasoning and allow to cool slightly before serving. _______________________________________________________________ Serve with: Mario Batali's Celery Root Mash ingredients | |
| 2 pounds | Celeriac,, (peeled and cut into 1/2-inch pieces) |
| 1 pound | Russet or White Potatoes, (peeled) |
| instructions In a large pot, combine the celeriac, potatoes and enough water to cover the vegetables by at least 2 inches. Bring to a boil and cook over medium heat for 25 minutes. Drain, reserving 2 cups of the starchy water. ingredients | |
| 1 cup | Half-and-Half |
| 1/4 cup | Extra Virgin Olive Oil |
| Salt | |
| freshly cracked Black Pepper | |
| instructions Process the vegetables in a food mill or ricer and return to the pot over low heat. Stir in the half-and-half and olive oil until fully incorporated. Adjust seasoning to taste. _______________________________________________________________ Serve with: Mario Batali's Glazed Carrots with Cumin and Honey ingredients | |
| Salt | |
| 10 medium | to large Carrots, (cut into 1/2-inch thick coins) |
| instructions Bring 8 quarts of water to a boil in a pasta pot, and when it is boiling, add 2 tablespoons salt. Add the carrots and boil until just tender, 5 to 6 minutes. ingredients | |
| 1/2 cup | Red Wine Vinegar |
| 1 | Garlic clove,, (finely minced) |
| 1/2 cup | Extra Virgin Olive Oil |
| 3 tablespoons | Honey |
| 1 tablespoon | Cumin Seeds,, (toasted) |
instructions
Meanwhile, combine the vinegar, garlic, oil, honey, cumin, and salt to taste in a medium pan over low medium-low heat.
ingredients
instructions
Drain the carrots and transfer them to the pan. Toss to coat and serve warm.
Helpful Tips:
1. You should brown every side when you’re making short ribs. You want it a dark golden brown.
2. For texture, keep the vegetable cuts relatively big.
3. Instead of using stock for a roast, try using beer.
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