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Balsamic Braised Short Ribs |
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Wednesday, 10 June 2009 |
After they have cooked for several hours, short ribs become meltingly tender. As they cook, they absorb the flavors of whatever they cook with. Organic aromatic vegetables, balsamic vinegar and onions fit the bill beautifully. Serve the short ribs with Blue Bird Grains Faro
(Serves 6)
6 pounds (about 6 large) Naturally-raised beef short ribs
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 organic yellow onion, peeled and roughly cut
1 cup balsamic vinegar
4 cups organic beef broth
1.) Preheat oven to 325 and heat the olive oil in a large skillet over medium high heat. Sprinkle the ribs with salt and pepper and sear them in the hot oil, turning until all sides are dark brown, about 10 minutes in all.
2.) Transfer the browned ribs to a roasting pan just large enough to accommodate them in a single layer. In the skillet where the ribs were browned, sauté the onion, until it begins to caramelize, about 10 minutes. Pour the balsamic vinegar and beef broth into the sauté pan to free up any caramelized bits clinging to the bottom of the pan then pour the boiling liquid from the skillet into the roasting pan.
3.) Cover the roasting pan first with baker's parchment, then with aluminum foil to make a seal. Put the covered pan in the preheated oven and bake until the meat is tender enough to fall off the bone, 3 1/2 to 4 hours.
4.) Carefully transfer the braised short ribs from the pan to a baking sheet, recover them with the parchment and aluminum foil and let them rest in a warm oven while you prepare the sauce. Strain the pan juices into a saucepan, then skim off as much of the fat as you can. Boil the juices over high heat until they are rich and flavorful, and reduced to less than half of their original volume. You should have about 3 cups of rich pan juice. Serve each short rib in a large soup or pasta bowl on a bed of faro and dress with 1/2 cup of the sauce.
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