Braised Short Ribs with Aromatic Vegetables and Rich Beef Sauce

Preparation time is 24 hours, cooking 6 hours

Yield: 4 -6 servings

Ingredients

• 2 pieces of prime boneless short ribs (about 1-inch thick & 1 ¾ pounds each – 790 grams OR   3 ½ pounds- (1600grams) boneless short ribs/ 8 pieces bone in short ribs – about 7 to 8 ounces- each

Red Wine Marinade

• 1 750ml bottle red wine (full bodied) – (3 cups)
• 3-garlic clove, smashed
• ½ cup carrots cut into 1-inch (Mirepoix) – (125ml)
• 2/3-cup leeks, cut into 1-inch – (white & pale green parts only) (Mirepoix) – (150ml)
• ½ cup onions cut into 1-inch (Mirepoix) – (125ml)

Bouquet Garni

• 3 outer green leek leafs, washed
• 10 sprigs of Italian parsley
• 2-sprigs thyme
• 1 bay leaf
• Butcher Twine
• Salt & Pepper
• Canola oil
• Parchment Paper Lid
• 2 cups chicken stock – (500ml)
• 2 cups veal stock  – (500ml)

Directions

1. To make the bouquet garni, lay out 1 green leek leaf and place the herbs on top and rap it in the remaining leek leafs to form a circular bundle.  To secure the bouquet garni tie it with butcher twine. Set aside.
2. For the red wine marinade, pour the red wine into a large low sided pot/skillet. Add mirepoix ingredients (carrots, leeks and onions) garlic and bouquet garni. Bring to a boil.  Ignite and flambee the marinade to burn off the alcohol then set aside to cool.
3. When using 2 larger pieces of prime boneless short ribs, trim the excess fat from the meat, leaving the silverskin attached and cut each piece (against the grain) into two smaller pieces.  If using smaller boneless short ribs, there is no need to split them in half, because they usually don’t require any trimming.
4. Remove bouquet garni from the cooled marinade.  Place the short ribs into a well-sealed plastic bag and pour the marinade in overtop.  Refrigerate for 24 hours.
5. Preheat oven to 275° F
6. Remove the meat from the marinade and separate the vegetables by straining it into a saucepan. Reserve the vegetables for later.
7. Bring the marinade to a simmer and clarify the liquid by skimming off any impurities that rise to the top, remove from heat.
8. In a large skillet heat 1/8 inch of oil over a high heat.  Season each side of the meat with salt & pepper and dust with flour, pat off any excess. Sear the meat for 2-3 minutes per side and arrange them in on layer in a casserole dish.
9. Pour off excess oil from skillet and return to heat, sauté the reserved vegetables until they begin to caramelize.
10. Spread caramelized vegetables over the meet in an even layer; add the clear marinade and 2 cups of veal stock and 2 cups of chicken stock.  The liquid should totally cover the meat.  If necessary, add more chicken and veal stock.
11. Bring the liquid to a simmer on the stove and cover.
12. Transfer to oven and braise for 5 to 6 hours.
13. Once the meat has braised for 5 to 6 hours and is very tender remove and transfer to a large serving dish.
14. Strain cooking liquid into a saucepan and cook until partially reduced. Again skim any impurities off the top of sauce.
15. Pour sauce over ribs and enjoy.