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Glazed, Braised Short Ribs
Serves 4
Alternative Ingredients are listed in Red

Qty Size Ingredient
4 lbs Beef Ribs
2 ea Carrots
2 ea Celery Stalks
1 ea Red Onion
23 oz Beringer White Zinfandel (750ml)
1 tbls Tomato Paste
1 ea Star Anise
1 tbls Chinese Five Spice
1 tbls Ground Coriander
3 tbls Balsamic Vinegar (the good stuff)
Salt & Pepper to taste

Add a few drops of oil to a Dutch Oven, over medium-high heat, brown all six sides of each of the ribs.  You just want to sear them for flavor.  Don't worry or even try to fully cook the ribs at this point.

Remove all the ribs once browned and set aside.  Ruffly chop the carrots, celery, onion and add to the Dutch Oven still over medium-high heat.  Stir continuously for a few minutes before adding the tomato paste.  Add the tomato paste, stirring constantly, to brown until it starts to turn dark.  Then deglaze the pot with the bottle of White Zinfandel.

Add the rest of the ingredients except balsamic vinegar, reduce heat to a bare simmer and cover.  The meat should be about ½ to ¾ submerged.  If not, add some water, chicken or beef broth.  Let simmer for 6-8 hours until the bones slide out of the ribs.

Once done, remove ribs (including bones) from the pot and set aside.  Strain liquids, mashing the solids to extract all the flavor (do not attempt to press everything through the strainer) and discard the solids.  De-fat the liquids (ice, fridge or fat separator).  While the meat is still warm, remove all bones and gently scrape away the fat caps and connective tissue from the meat.  Set aside meat, discard bones, fat and connective tissue.

Over high heat reduce liquids until they streak.  Add Balsamic Vinegar at the end and mix thoroughly.  Return meat to the pot and mix to coat.  Serve immediately.

Can be garnished with Fresh Rosemary or Scallion Onions or Sesame Seeds.


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