Casaculinarian.com Braised Boneless Short Ribs
This is a Restaurant Recipe. Made so the final reduction takes place A La Carte in a sauté pan. For home you will have to play a bit…
Beef Ribs- 5 Full Racks
Season Beef Ribs with Salt and Pepper for taste and tenderizing.
Add your favorite Rub- or 1/8 cup paprika, 2 tablespoons brown sugar, salt and pepper for taste, 2 tablespoons onion powder, 2 tablespoons garlic powder, 2 tablespoons chili powder, mix well and rub the ribs thoroughly on both sides.
Add to a Smoker for 8 hours on low. Or Place in oven with 1/2 cup of liquid smoke and 1 cup beef broth, cover with foil and bake on 300 degrees for 6 hours.. Add Broth if it dry’s up.
When cooked let cool for 30 minutes. With a boning knife dissect the meat off the bones and place to the side.
Carrots- 2 diced and peeled
Onion- 1 chopped
Fresh Garlic Bulbs- 1/8 cup chopped
Celery- 1/2 stalk chopped
Tomatoes- 2 diced
White Wine- 1/4 cup
Chicken Broth- 1 cup
Demi Glaze- 2 Cups (Look for recipe or buy pre-packaged)
Salt and Pepper for taste
Olive oil 4 tablespoons
Butter 1 tablespoon
On a cutting Board, cut the Beef Meat cleanly off the Bone of the Ribs. Set aside. Add Olive oil to large Sauté Pan on medium heat. When hot add Carrots, Celery, Onions, Tomatoes, and Garlic. Add Salt and Pepper for Taste. Add Butter and continue to sauté till golden. Deglaze with Wine. Add Chicken Broth, Demi Glaze, and cut Ribs. Simmer for 20 minutes. Reduce in sauté pan till sauce is thick. Serve with Starch and Vegetable. Enjoy, Jason.