Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  240 min
• Ready Time:
  4 hour, 15 min

Ingredients

• 6 Good Quality Beef Short Ribs
• 2 celery stalk
• 2 carrots
• One onion
• 3 cloves of garlic
• 1 fresh thyme bundle
• Kosher salt
• Fresh ground black pepper
• One bottle of good hearty dry red wine

Directions

We first need to brown the short ribs, so season the short ribs heavily with salt and pepper almost pushing the salt and pepper into the meat. Take a hot pot and canola oil and brown each side until nicely crusted and set aside. Make sure you brown the short ribs in the same pot as you’re going to finish the dish so we keep all those magical flavors on the bottom. Now drain any excess grease from that pot and toss. Now in a food processor take the celery, onion, carrot and garlic and grind it until it looks like crud, almost a fine chop. Now add this to the pot on a medium heat and add some salt and pepper and cook it out for about 15-20 min until it’s starting to caramelize. Now add the bottle of good red wine, in fact whatever wine you will want to drink with this meal use the same one in this dish. Add the entire bottle and the bundle of thyme.

Now cook in a 375 degree oven for about 4 hours checking to see that the liquid has not reduced to much adding water if needed. For the last 20 min take the lid off and let everything tighten up a little until you feel the liquid is tasting nice and rich. At this point the meat should be fork tender and ready to fall off the bone.

Now remove the short bibs and cover with foil. Take a sieve or strainer and pour that braising liquid through it removing the solids. Check for seasoning and get ready to plate. I like to serve min with some Garlic Mash, so I add a large quenelle to the plate followed by the short rib then I ladle some of that amazing braising liquid around and Voila! Amazing…enjoy folks.

 

Benny

 

Step by step in photos here >>