Braised beef short ribs #2

This is Tom Colicchio's braised short rib recipe from Food & Wine magazine. I made it before and it was excellent! I made a new batch, and here are the pictures:

I started with a much bigger package of beef short ribs this time. The recipe called for flanken style ribs, which are shorter, but these worked out fine.

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This is another style of short ribs that work, as well:

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Season the ribs with salt and freshly ground black pepper.


Here's they are browning (9 minutes per side) in a really large sauté pan.

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Here are even shorter short ribs browing. All of the types seem to work equally well.

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While those were cooking I chopped the vegetables for the mirepoix. That's

2 carrots, peeled and sliced
3 stalks celery, sliced
1 large yellow onion
3 cloves of garlic, peeled and cut in thick slices


You can cut the vegetables into a bigger pieces than this, and I do now, since they're really just there for flavor and are removed before serving.

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After removing the ribs from the sauté pan the vegetables go in over low heat for 20 minutes.

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The pan get deglazed with a bottle of wine and brought back to a boil. There's a "rule" that you should only cook with wine you'd drink, and this is sort of pushing the bounds a bit.

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Add 3 sprigs of fresh thyme or 1/2 tsp. dried thyme.


Ready to marinate in the wine overnight in the refrigerator. Flip once in the evening.

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The next day, with 3 cups of chicken broth added and ready to be brought back to a boil on the stove:

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And after cooking in the oven for 90 minutes at 350°F covered. And another 45 minutes uncovered.

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The meat removed from the juice.

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I've found the best way to separate the juice, which has quite a bit of mirepoix in it, is to strain it through a colander into a big Pyrex measuring cup. Then strain it into a smaller measuring cup through a fine mesh strainer. There should be about 2 cups of juice. I suppose the multiple step process would not be necessary if I had a really big mesh strainer, but I don't.

Here is is vacuum sealed and ready for freezing - four servings of one rib and about 3.5 oz. juice. 

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This dish is excellent with garlic mashed potatoes. The frozen short ribs can be defrosted and reheated in 45 minutes in the sous vide at 150°F. The frozen mashed potatoes are reheated boil-in-bag.

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