plus recipe & photos!
so my first braise was a success! but man, it's a lot of work both before and after (the cleanup is a bitch.. perhaps its time to invest in some cast iron). we made garlic rosemary roasted potatoes and sauteed napa cabbage as sides, and had an italian red with the meal. it was all very delightful.
ingredients
_4.5 lbs bone-in short ribs cut into ~2 inch wide pieces.
_750 mL bottle of a dry red wine.
_salt, pepper, olive oil.
_1 yellow onion, peeled and chopped.
_1 carrot, peeled and chopped.
_1 celery rib, peeled and chopped.
_4 thyme sprigs.
_5 garlic cloves.
_3 cups beef or chicken stock.
preparation
_preheat oven to 350.
_season ribs with salt & pepper.
_brown ribs on all sides in olive oil over moderate heat until crusty.
_transfer ribs to plate.
_add onions, celery, carrot, garlic over low heat until soft and lightly browned.
_pour off excess fat.
_add wine and thyme sprigs.
_deglaze and reduce the wine at high heat until thick and slightly syrup-y.
_return ribs to pan.
_add stock and enough water to cover ribs.
_braise in oven for 2-2.5 hours.
_allow to cool.
_refridgerate overnight.
_remove excess fat that has solidified at top.
_heat uncovered over medium heat.
_cook until reduced by three quarters, about 1 hour.
_move ribs around to ensure ribs and glaze don't burn.
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