Braised Shortribs

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These beef shortribs have been on our menu for years; they are simply too good to replace!

This recipe requires about 3.5 hours of cooking time. It is worth spending a little extra time at the grocer to get shortribs that are roughly the same size to ensure even cooking. 4# of meat per person may sound like a lot, but much of this weigh is bone, and the beef cooks down quite a bit.

They are delicious served with creamy polenta and sauteed greens, or with our Alaska Root Vegetable Gratin. The vegetables that cook with the shortribs take on the delicious flavor of the braising liquid; the carrots are especially worth savouring.

This recipe originally came from former head chef, Kenneth Hockert, who is now in San Francisco making delicious Eastern European and Jewish ‘soul food’ out of his food truck. Check him out at: http://www.oldworldfoodtruck.com/.

Braised Short Ribs

serves 4

• 4 short ribs – one #4 Rib per person
• salt and Pepper
• 2 onions
• 1 carrot
• 1 stalk celery
• 6 cloves of garlic
• 3 each whole canned tomatoes
• handful of fresh thyme
• 2 stalks rosemary
• 3 each bay leaves
• 3 cups chicken or beef stock
• 1 cup red wine

1) Take short ribs and season them individually on all sides with salt and pepper.

2) Peel and cut the carrot into large dice pieces. Cut the celery and onion in similar sized pieces.

3) Cut the tomatoes in half lengthwise and squeeze out pulp and seeds, then cut each half again to make quarters.

4) In a cast iron skillet over medium-high heat, sear short ribs for 2-3 minutes a side. Ensure that ribs are nicely caramelized on all sides. Place seared ribs in a heavy-duty baking dish, at least 4 inches in depth. 

5) Deglaze the cast iron pan with ¼ cup of red wine and then add onions, carrot, celery, and whole garlic cloves to cast iron and proceed to caramelize them a bit, 6-8 minutes.

6) Once the vegetables are finished add them to the pan with the shortribs. Add the remaining wine to the skillet for a final deglaze and reduce by a third. 

7) Add enough stock to the ribs to cover them ¾ of the way. Add the thyme sprigs, rosemary sprigs, and the 3 bay leaves to the pan and cover well with foil, or the lid of the baking dish.

8) Cook ribs in 350 degree oven for 3 hours checking every 45 minutes to make sure moisture level has not gone below half. If it does, add more stock to bring the level up. 

9) One ribs are tender, about 3 hours, turn them so the meat side faces serving side up, and put them back in the oven, uncovered for 20 minutes to get a small crust and dark color.  Remove from oven and cool for about 15 minutes.

10) Remove ribs from the pan. Pick out herb sprigs and bay leaves and discard. Strain braising liquid and reserve the cooked vegetables. Skim the fat and use the braising liquid as a sauce when serving the shortribs.

Serve with the vegetables and enjoy!

Camp Denali