Braised Short Ribs

This one is a Michael classic.

I've had it a few times, but never actually witnessed its creation.  This weekend that was remedied.

It's really a simple idea.  Brown the short ribs.  Sauté some veggies.  Cook everything with wine and stock.  But it's nice to see it all broken down, right.

Here are the short ribs.  They were cheap- 14 dollars for all that meat.  It's a good thing.

The veggies:

Dust the ribs with a little flour, salt and pepper:

Brown on all sides.

I like to call that one "Meathenge".

Heehee.

Open a can of tomato sauce.  You just need a bit.

After browning the meat, deglaze with some dry vermouth.

Add the veggies:

About half that little can of tomato sauce.

And when that's all reduced and thick add a cup or two of red wine.

Put the short ribs back in.

Michael got really excited about the design of this new stock box. 

When you twist the cap it perforates the aluminum seal, so it's ready to go when you open it.  No pesky pull tabs or anything.

Top the short ribs off with some stock:

And some herbs:

Pretty self explanitory...

Simmer for a long time.  Simmer for hours and hours if you have the time.  You want the meat to fall of the bones and to be incredibly tender.

When it's ready purée the veggies.

We used a food mill, but a blender or food processor would do.

Pour that goodness back into the pot and let it reduce into a nice thick sauce.

You might add a little butter to that, you know, for richness.

Our short ribs needed more time, but we were hungry, so we gave them a sear more like steak.

Serve over polenta, and possibly braised celery.

How do you make perfect polenta? 

Well I'll tell you.

Tomorrow.

Playing,
Meredith