Saturday, February 5, 2011

Your Place or Mine?

Before I even begin the details of this recipe I want to point out that you will need to prepare this dish ahead of time and allow to marinate at least 6 hours, however, overnight is best. And you will want to save this delicious meal for your day off or perhaps the weekend when you will have the time to let it hang out in the oven for 3 hours...but well worth the effort not to mention the aroma in your house!

I had come across this recipe and it caught my attention because of the ease of the dish but also the big impact. Don't let the end result intimidate you, it is a one dish meal and the word braised is just a fancy word for searing the meat initially on a high heat.  But no worries, this recipe incorporates the braising just by a turn of the oven dial...and we can all handle that!  

Braised Short Ribs

This step is so important that it warrants it's very own paragraph! Before you get started with the prep, start off with the leek so you can chop and clean while you are dealing with the other veggies...peel off the outer tough layer, then slice the leek open lengthwise, rinse, then chop (I didn't use the very top dark green part). Put the chopped leek in a bowl of cold water and let sit till you are done prepping the other veggies. This will allow for the dirt in the leek to settle to the bottom and this is not a step to ignore! When combining all veggies in roasting pan in step 1 below, remove leeks carefully with a slotted spoon or spatula so that you do not stir up the water. 

  (Bottom of the bowl, dirt that settled on the bottom...yuck!)  

You will need:
1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped 
1 carrot, finely chopped
4 sprigs of fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
1/2 cup soy sauce (I used reduced sodium)
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds short ribs
1 stalk celery, finely chopped
2 to 3 Idaho potatoes, peeled and cut in quarters (I used Red Potatoes)...Garlic mashed potatoes on the side would be great with this recipe too!  

Marinated short ribs

What to do:

Spray a 9 x 15 roasting pan with cooking spray.  Mix all the ingredients except the meat and potatoes in the roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking. If you used fresh sprigs of rosemary, discard before cooking or they will burn.

Preheat the oven to 400. Cook the short ribs at this high heat (also called Braising) for 1 hour, turning ribs 1/2 way through.  The ribs should be very dark, do not freak out! Then reduce the temperature to 350 for remaining 2 hours.  Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with the ribs in a reduced sauce.  



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