Recipe for Braised Beef Short Ribs

Recipe for Braised Beef Short Ribs

Recipe for Braised Beef Short Ribs can be done with just a little effort. In this article i show you how to make it with Cabbage, Port, and Vanilla. These juicy, moist bits of rib, about 3 inches long, are taken from the chuck, the part of the beef between the neck and shoulder. They need long, slow, moist cooking to tenderize them. This is a rich, complex dish; follow it with a simple, vinegary salad. Here are step by step directions:

RECIPE FOR BRAISED BEEF SHORT RIBS

INGREDIENTS :

1 tablespoon unsalted butter
6 ounces pancetta, chopped
41/2 pounds bone-in or 21/2 pounds boneless beef short ribs
1 large onion, chopped
4 garlic cloves, minced
1 small head red cabbage, shredded through the large holes of a box grater (about 4 cups)
1 tablespoon juniper berries
1 teaspoon fennel seeds
1⁄2 teaspoon ground allspice
11⁄2 cups port
1 cup beef broth
2 tablespoons tomato paste
One 5-inch rosemary sprig or 1 tablespoon dried rosemary, crushed
One 4-inch cinnamon stick
1 vanilla bean
1 bay leaf
1⁄2 teaspoon salt, or more to taste
1⁄4 teaspoon freshly ground black pepper

DIRECTIONS :

Position the rack in the center of the oven and preheat the oven to 350°F.
Melt the butter in a large Dutch oven or soup pot set over medium heat. Add the pancetta and fry until crisp, stirring often, about 4 minutes. Transfer the pancetta to a plate lined with paper towels and set aside.
Working in batches as necessary, add the ribs to the pot and brown on all sides, turning occasionally, about 4 minutes per batch. Transfer to a large plate and set aside.
Drain all but 2 tablespoons fat from the pot. Add the onion and garlic; cook, stirring often, until softened, about 4 minutes.
Add the cabbage, juniper berries, fennel seeds, and allspice. Cook, stirring often, until the cabbage wilts a bit, about 4 minutes.
Pour in the port; bring the sauce to a simmer. Cook for 2 minutes to reduce it somewhat, then stir in the beef broth and tomato paste until smooth.
Add the rosemary, cinnamon stick, vanilla bean, bay leaf, salt, and pepper. Return all the short ribs, any accumulated juice, and the pancetta to the pot. Bring to a full simmer, cover, and place in the oven.
Bake until the rib meat is fork-tender, about 21/2 hours. Discard the rosemary sprig, cinnamon stick, vanilla bean, and bay leaf before serving. The juniper berries are difficult to find, but they should be removed from individual servings.

Makes 6 servings.

Variations:

Substitute 4 cups shredded Brussels sprouts for the cabbage. To make a stew, take the meat out of the pot, remove it from the bones, discard the bones, roughly chop the meat, and stir it back into the sauce. If you think it is too watery, transfer to a large saucepan and simmer over medium-high heat until slightly thickened.

Follow this directions carefully. Lots of fun preparing this nice beef recipe and Bon Apetit.

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