how2heroes » Braised Boneless Short Ribs

Print Recipe

Serves 4

Ingredients

3 onions, rough diced
3 carrots, sliced
5-6 ribs celery, sliced into 1” pieces
3 Roma tomatoes, chopped
2 tbsp olive oil
3 cups veal (or beef) stock
2 cups dry red wine
1 tsp raw or granulated sugar
2 sprigs fresh rosemary
4-5 fresh bay leaves
2 tbsp butter

Short Ribs

3 lbs boneless short ribs (2 pieces, 1½ lbs each)
3 tbsp olive oil
salt & pepper

Brussell Sprouts

1 lb brussels sprouts, halved & blanched
5 strips bacon, cooked & rough-chopped, with 1 tbsp fat reserved
salt & pepper
1 tbsp butter

How-to

Preheat oven to 350º
Toss onions, carrots, celery and tomatoes with 2 tbsp olive oil. Lay on sheet tray and roast in oven for 25-30 minutes. Remove, and reduce oven heat to 300º
In a medium saucepan over medium-high heat, combine stock, wine, sugar, rosemary, and bay leaves. Bring to a simmer, and reduce slightly, about 25%, just until sauce will coat the back of a spoon
While liquid is simmering, pat the meat dry and season each piece liberally with salt and pepper on both sides
Heat a large pan over medium-high heat and add 3 tbsp olive oil
Sear meat 3-4 minutes per side or until each side gets good caramelization
Add roasted vegetables to sauce, bring to simmer. Take a couple ladles of the sauce and add to sauté pan to deglaze
Remove short ribs to a shallow braising dish, and pour sauce and vegetables over top. The meat should be ¾ of the way submerged. Cover with foil, and place in 300º oven for about 2 hours, or until tender
Start brussels sprouts 30 minutes before the short ribs are to be removed from the oven. Heat medium sauté pan over medium-high heat
Add bacon fat to pan with brussels sprouts and bacon. Season with salt and pepper. Add butter and saute for 1 minute. Place pan in oven to roast 20 minutes
Remove short ribs and brussels sprouts from oven for plating. Strain braising liquid into small saucepan over a fine-mesh strainer to remove vegetables. Reduce sauce by ⅓ over medium-high heat. Whisk in 2 tbsp butter before serving
Slice each short rib against the grain of the meat into about ¾” thick slices
Plate with starch of choice (polenta, roasted or mashed potatoes, etc). Lay sliced short ribs atop starch, plate brussels sprouts on side. Spoon sauce atop meat

Watch this Hero's Profile Video

Ryan Larocque

Vermont native Ryan Larocque started in the food industry as a teenager. As a member of the Northeast Family Farms team (part of Dole & Bailey), Ryan's butchering skills are second to none as he demonstrates in Beef Education Series: Breaking Down Beef Into Cuts (wielding a mighty chainsaw). He also demonstrates his culinary skills with Braised Bonless Short Ribs (without using the chainsaw!).

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