Port-Braised Short Ribs

A classic braised dish with a California twist.

  1. 26 Beef Short Ribs
  2. Vegetable Oil
  3. AP Flour
  4. Salt/Black Pepper
  5. 4 c Mirepoix (3 yellow onions 4 carrots 4 celery stalks)
  6. Truffle infused EVOO
  7. 3 Shallots minced
  8. 1 bottle Port
  9. 2 qt Beef Stock
  10. 2 c Madeira wine
  11. 4 Fresh Thyme sprigs
  12. to taste Salt/ Black Pepper
  13. 1 Tbsp Butter
  1. Preheat oven to 250°F
    Preheat a large dutch oven with vegetable oil Enough to coat the pan Toss the short ribs into the salt and black pepper mix Shake off excess flour
  2. Place short ribs into hot pan fat sides first and carmelize all sides Remove from pan
  3. Add the mirepoix and drizzle in the truffle olive oil Stir and brown About 8 minutes
  4. Add shallots Cook 3 minutes
  5. Deglaze pan with port add beef stock and add the short ribs Simmer for 10 minutes
  6. Add madeira fresh thyme and season with salt and pepper to taste Cover and put it in an oven at 250°F for 4 hrs
  7. Remove cover and ladle 3 oz of the braise sauce into a sauce pan Turn it to high and reduce 2 – 3 minutes Swirl in 1 T of butter Spoon over short ribs when plating

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