Sherry Braised Short Ribs

If you knew how easy it is to roast tough cuts of meat you would probably do it all the time! Here the basic steps:

• Season: Keep it simple, salt, pepper, granulated garlic

• Sear: High heat in a little cooking oil.  Once you place it in the pan to sear, leave it alone! Don't overcrowd the pan, don't keep flipping it and don't press the meat down in the pan, just leave it be and flip it once. You want to get a get a good crust on it. 

• De glaze: For red meats I usually use a dry red wine. For poultry a dry white. Please don't ever use the cooking wine they sale in the store. It's gross. If you don't want to use any wine increase the amount of chicken or beef broth
• Finally, low heat roast: You typically want to do this for 2-3 hours or until meat is super tender. A low roast to me is 350 degrees.

See how easy that is? When I add vegetables, like carrots, celery and onions, I add it during the last 30 minutes of roasting but I add garlic cloves as soon as the meat goes into the oven so the garlic can get all melty and yummy!

Sherry Braised Short Ribs

What you need:

• 6-8 Meaty short ribs
• Enough salt, pepper and granulated garlic to season all sides of the ribs, about 1 tsp of each
• Enough oil(canola, vegetable, etc) to brown all sides of the ribs, about 1/4 cup
• 3-4 cloves of garlic left whole
• 1 cup good red wine (or beef stock or broth), I used Sherry
• 1 Tbs flour, optional
• 2 1/2-3 cups beef stock or broth
• 1/2 cup each, carrots, celery, onions

 

What to do:

• Preheat oven to 350 degrees
• Add about a tablespoon of oil in a large and deep skillet over medium high heat. Let it get good and hot
• While the skillet is getting hot, season all sides of your short ribs with the salt, pepper and granulated garlic
• In batches, without crowding the pan, add the ribs to the hot skillet and sear them on all sides, about 3-5 minutes per side. 
• Remove the ribs from the skillet and set aside
• Reduce heat to medium, de-glaze the skillet with the wine. Let this reduce for about 5-7 minutes
• Whisk in the flour until there are no more lumps
• Add the ribs back to the pan and pour the stock/broth over the ribs until they are just covered
• Bring the liquid to a boil
• Remove from heat, add garlic cloves, cover and place in preheated oven
• Roast, for 2.5-3 hours or until ribs are fork tender. If liquid gets too low add additional beef stock/broth
• Add the chopped vegetables during the last 30 minutes of roasting
• Serve over rice, mashed potatoes, or a really good risotto

Short ribs will bless you, do you hear me!! Bless. You.