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Braised Beef Short Ribs

 

Braised Beef Short Ribs

Total Time: 3 Hours

Ingredients:

  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 8 (2 1/2-ounce) beef short ribs, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced carrot
  • 1/4 cup chopped leek
  • 1 garlic clove, minced
  • 10 whole black peppercorns
  • 5 juniper berries
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 1/4 cup veal demi-glace
  • 3/4 cup hot water
  • 1/2 cup dry red wine
  • Thyme sprigs (optional)

Directions:

  1. Preheat oven to 350°.
  2. Weigh or lightly spoon flour into dry measuring cup; level with a knife. Place flour in a shallow dish. Sprinkle beef evenly on all sides with salt and pepper; dredge in flour. Heat a large Dutch oven over medium-high heat. Add oil to pan, and swirl to coat. Add beef to pan; sauté for 8 minutes, turning to brown on all sides. Remove beef from pan.
  3. Add diced onion, diced celery, diced carrot, and chopped leek to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring frequently. Place peppercorns, juniper berries, 3 thyme sprigs, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place herb and spice bundle in pan; return beef to pan. Dissolve demi-glace in 3/4 cup hot water, stirring well. Add demi-glace mixture and wine to pan; bring to a boil. Cover and bake at 350° for 2 1/2 hours or until beef is fork tender. Remove beef from pan; strain cooking liquid through a fine-mesh sieve over a bowl. Discard solids. Serve cooking liquid with beef. Garnish with thyme sprigs, if desired.