Luscious Oven-Braised Short Ribs
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, November 2010
- 1 onion, finely sliced
- 4 garlic cloves, smashed
- 1 leek, cleaned and finely chopped
- 1 carrot, finely chopped
- 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
- 1 cup red wine
- 1/2 cup soy sauce or tamari
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 pounds short ribs
- 2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
- 1 stalk celery, finely chopped
- Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
- Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.
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