Braising is a combination cooking method where the food is first seared with dry heat, then cooked slowly for a long period of time in moist heat, usually a braising liquid with a lid to trap the heat. Tough cuts of meat that require a long cooking time to reach a tender, pleasing texture are excellent candidates for braising.
When you use the slow cooker, you often braise foods. If I wrote the book on slow cooking, why do I braise the old fashioned way? Because the taste is different. The slow cooker is very convenient. I love it. I use it frequently. But there's something about braising a piece of meat the traditional way that just feels right. Maybe because it involves extra work. You know, things have taste better when they are made with love.
Now, don't get me wrong, I'm not going to criticize the slow cooker. I love it. But if you want to spend a little more time (or if you're late putting something in the slow cooker and dinner is in less than 8 hours...), it's super delicious.
HOW TO MAKE BRAISED SHORT RIBS?
Short ribs can be braised, whether boneless or not. Season and sear the meat over high heat. Then immerse the short ribs, partially or fully, in a tasty liquid in an ovenproof pan. Cover and cook for an extended period of time (usually about two and a half hours), until the meat is tender.
In this recipe, the braising liquid is simple, but tasty. The base is a combination of sautéed onion and garlic. Beef stock and sauce are added. The real kicker to this recipe is a sprig of fresh rosemary. It may sound simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and meat. But be warned, the smell will have you salivating!
Ingredients and instructions
- 6 bone-in short ribs (about 1.5 kg)
- 1/2 teaspoon of salt
- 1/2 teaspoon black pepper
- 3 tablespoons of extra virgin olive oil
- 1/2 white onion, diced
- 2 to 3 crushed garlic cloves
- 1 cup of beef broth
- 2 tablespoons of sauce
- 1 sprig of fresh rosemary
- Preheat oven to 350 degrees.
- Salt and pepper the short ribs on all sides.
- Heat a heavy ovenproof pan over high heat. Add olive oil and heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pan and set aside.
- Add onion and sauté for 2 to 3 minutes. Add garlic and sauté 1 minute more.
- Pour in beef broth and Worcestershire sauce. Bring to a boil. Add meat. Place a sprig of rosemary on top.
- Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Braised beef short ribs are often served with mashed potatoes. The braising liquid can easily be made into a sauce, if desired. Other classic accompaniments include creamy polenta or roasted vegetables.
Don't let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce the heat and simmer until the sauce reduces (about 15 minutes). You will have a delicious sauce. For a smooth sauce, it is best to strain it first.
You can also turn it into a sauce. Melt 2 tablespoons of butter in a saucepan, add 2 tablespoons of flour and whisk to make a paste. Pour in the strained juices and heat over medium-high heat until thickened. If your juices are coming straight out of the oven and still very hot, this will only take a minute or two.