A Basic Braise

Posted on by jamesskiphansen

Slow cooking has been around since the beginning of, well, cooking. And braising is typically something, usually a tough cut of meat, first sautéed or seared, then cooked, covered, very slow in some sort of liquid…wine, stock, water. Here is one example…my Braised Beef Short Ribs. Adding vegetables and fresh herbs of course enhances the flavor of the beef. In this case, it’s the ubiquitous mirepoix (onions, carrots, celery), fresh thyme, rosemary, garlic, chicken stock and dry sherry. Photo at end of recipe.

Ingredients:

  • 2 tbsp canola oil
  • 4 bone-in beef short ribs, about 2 lbs total
  • Kosher salt, fresh ground black pepper
  • 1 cup of onions, rough chop
  • 1/2 cup carrots, peeled, rough chop
  • 1/2 cup celery, rough chop
  • 1 tbsp fresh garlic, chopped
  • 2 small fresh thyme sprigs
  • 1 medium fresh rosemary sprig
  • 1 cup dry sherry
  • 2 cups low-sodium chicken stock

Directions

  • Take short ribs out of the refrigerator at least 1 hour prior to cooking. Generously season on all sides with Kosher salt and fresh ground black pepper.
  • Place a medium size Dutch oven or enameled cast iron pan over medium high heat. Add canola oil. When very hot, add the ribs and thoroughly brown on all sides. Do not crowd and be sure to get a good sear on them. Remove ribs to a plate. Discard most of the oil in the pan.
  • Add 2 tbsp of olive oil the the onions, carrots, and celery. Season lightly with salt and pepper. Sauté for about 10 minutes without browning. Add the garlic, stir, and cook for about 30 seconds longer.
  • Add 1cup of sherry and the fresh herbs. Bring to simmer and cook, reducing the sherry, for about 5 minutes. Remove the vegetables, herbs, and liquid to a bow, set aside.
  • Return the browned ribs to the pan. Pour the vegetables and liquid over the ribs. Distribute the vegetables evenly over the top of the meat and sides. Bring to a boil. Turn off heat, cover, and place in 325 degree oven for about 2 hours. Uncover, raise heat to 350, and continue to cook for another 1 hour. Keep checking to make sure the liquid does not totally cook off. Add more water if neccessary.