A braised cut is made more flavorful by the addition of vegetables and spices cooked with the meat. The remaking cooking liquid is precious, making a sumptuous sauce or gravy.
Ingredients
FOR BROWNING
1/4 c flour for dredging
1 t salt for dredging
1/3 to 1/2 c olive oil for browning
~ 3 lb short ribs (cut into roughly 3" long sections), about 8 to 10 pieces
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FOR BRAISING
1 medium leek, trimmed of root end and dark green top, cleaned of sand/grit between the layers, and sliced across the grain very thinly
~ 4 t chopped fresh garlic
1 medium to large yellow onion, chopped
3 medium carrots, chopped
1/2 c button mushrooms, chopped
~ 3 c braising liquid (any combination of stock, wine, or water) Hint: - more flavorful ingredients result in a a more flavorful product.
1/2 t ground cinnamon, or ~ 1/2 cinnamon stick
2 bay leaves
1/2 t cumin
1/2 t ground sage
1/2 t ground oregano
1T Worcestershire sauce
1 t Dijon mustard
1 T hot pepper sauce
1 1/2 T tomato paste
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FOR FINISHING
~ 1 1/2 c (or to taste) button mushrooms, sliced
~. 6 (or to taste) medium carrots, trimmed
~ 3 T flour
~ 2T olive oil
~ 1/2 c stock
~ 3 T light cream or half-and-half
Salt and pepper, to taste
Instructions
1. Combine browning flor and salt in large bowl. Dredge ribs so that each piece is coated with flour mixture. Pat off the excess.
2. In large, oven-proof pot fitted with a lid, place browning oil. On medium high heat, brown rib pieces, turning so that each side is browned. Adjust heat to keep spattering under control. Do not crowd the pieces - do the browning in a few batches if necessary.
3. When all meat has been browned, remove to a plate or bowl.
4. Into preheated browning oil, combine braising vegetables (garlic, onions, carrots, and mushrooms) and sauté on medium heat for 5 minutes.
5. Add braising liquid, adjust heat to medium
6. Add braising spices, Worcestershire sauce, pepper sauce, mustard, and tomato pate. Stir to combine.
7. Place pot into 325 degF oven. After 30 minutes, adjust oven temperature to 275 degF and cook for 1 1/2 hours more.
8. Combine finishing oil and flour, stir to a smooth paste (roux), and set aside.
9. Remove pot from oven, remove ribs to a bowl.
10. Using a stick blender, blend all vegetables and braising liquid until smooth slurry results. Return ribs to pot, add finishing vegetables and return pot to the 275 degF oven for one more hour.
10. When meat is falling from the bone, remove from oven, remove the ribs and vegetables to a platter and place the platter into a warming (about 175 degF) oven. Place the braising pot onto a stove burner on medium heat to finish the sauce/gravy.
11. To lightly simmering slurry, add one or more T of the roux mixture, and cook for a minute or two to thicken slightly. Whisk in cream to take sauce to the proper consistency, reduce heat to warm for a minute. Adjust salt and pepper to taste.
12. Remove sauce to a sauce bowl.
13. Serve the ribs, vegetables, and gravy with garlic mashed or oven-roasted potatoes. Goes well with a green salad.
