Braised Short Ribs (M)
1 Small Onion
1 Medium Carrot
1/4 cup vegetable oil
1 cup dry red wine
2 thyme springs
1 Bay leaf
1/2 tspn cracked black pepper
3 lbs "Korean" cut short ribs
flour for dusting ribs
2 cups veal or vegetarian stock
Cut onion and carrot into equal sized pieces, sautee in 1tbspn oil until soft. Add wine, thyme, bay leaf, pepper and simmer for 3 minutes, cool.
Add cold ribs to cool liquid, marinade for at least 8 hours.
Remove ribs from liquid, season with salt and pepper to taste, dust in flour and brown in a single layer in the remaining oil in a heavy pan
Discard oil and add marinade to the pan and reduce by 1/3, add ribs to hot liquid, cover and cook over low heat for 2 hours.
Remove ribs from liquid and reduce liquid by another 1/3 adjusting seasoning to taste.
Arrange ribs over the starch of your choice, top with julienne vegetables and baising liquid reduction
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