| "Braised Short Ribs With Roasted Garlic Jus"
Recipe from Arnold D. Kruck, Executive Chef
Ingredients:
- 2 Pcs Short Ribs, 3 Ribs In Each Piece (About 2 ½ Pounds Each)
- Kosher Salt
- Cracked Black Pepper
- Onion Powder
- Garlic Powder
- ½Cup Olive Oil For Searing Ribs, 1/3 Cup For Roasting Garlic
- 2 Pcs Celery, Rough Chop
- 1 Large Carrot, Rough Chop
- 1 Spanish Onion, Rough Chop
- ½ Cup Tomato Paste
- 5 Sprigs Thyme
- 1 Bay Leaf
- 1 Tbsp Black Peppercorns
- 1 Whole Head Of Garlic, Cut In Half Plus 1 Head Of Garlic, Peeled, Cloves Only
- 2 Cups Red Wine
- 1 Cup White Wine
- ¼ Cup White Vinegar
- 1 Tsp Sugar
- 2 Cup Beef Broth Or Demi Glace
- 2 Cup Chicken Stock Or Water
The day before cooking, you need to prep and season the ribs. With your knife, score the fat on the bone, not the meat. Then, season with salt, pepper, onion powder and garlic powder. Keep ribs covered overnight in the refrigerator. Also the day before, take 1/3 cup of olive oil, add cleaned garlic cloves. Put into a small covered casserole dish and cook in a preheat 350 degree oven for about 40 minutes until garlic is brown and soft. Let cool, finely chop and reserve for finished braising liquid.
Preheat oven to 325 degrees. Warm 3 tbsp olive oil in the bottom of a heavy pot over medium high heat. Sauté onions, celery, carrots until translucent, 4 to 5 minutes. Add tomato paste and cook for 1 to 2 minutes. Add thyme, bay leaf, peppercorns and the split head of garlic and cook for another 2 to 3 minutes until mixture has a nice dark caramel color. Add wine, vinegar, sugar and raise heat to high. Add stocks and lower temperature to medium while searing off ribs.
Add ½ cup olive oil into sauce pan, bring heat up to medium high. Add ribs meat side down first and brown both sides. Use tongs to flip only after meat in browned.
Transfer ribs to roasting pan, bone side up and pour braising liquid over the top. Cover pan with aluminum foil and cook for 1 hour. Remove foil and cook for 3 more hours until bones remove easily or meat is very tender. Then turn ribs over so meat side browns up nicely. Remove ribs from liquid and strain braising liquid. Skim fat, add chopped roasted garlic and season sauce. |