Braised Boneless Short Ribs
From cook's illustrated magazine, feb 09. Use a bold red wine like a cabernet sauvignon or cotes du rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.
Steps
Place oven rack in upper-middle position and preheat to 300f pat beef dry with paper towels.
Stir together salt and pepper and sprinkle over beef.
Heat 1 tbsp oil in dutch oven until smoking.
Add half of beef and cook without moving , 4-6 minutes , until well browned.
Turn beef over and cook second side until well browned , another 4-6 minutes.
If fat begins to smoke , reduce heat.
Transfer beef to medium bowl.
Repeat with remaining oil and beef.
Reduce heat to medium , add onion , and cook , stirring often , until softened and barely browned , 12-15 minutes.
Add tomato paste and stir constantly until it browns on sides and bottom of pan , about 2 minutes.
Add garlic and cook unitl fragrant , 30-60 seconds.
Turn heat up to medium-high , add wine , and simmer , scraping up fond from sides and bottom.
Simmer until reduced by half , 8-10 minutes.
Add beef broth , carrots , thyme , and bay leaf.
Add beef and any juices in the bowl.
Cover and bring to a simmer.
Transfer to.
Ingredients
kosher salt, fresh ground black pepper, boneless beef short ribs, vegetable oil, onions, tomato paste, garlic cloves, red wine, beef broth, carrots, fresh thyme, bay leaf, cold water, gelatin powder