Braised Beef Short Ribs

Braised Beef Short Ribs

Servings: 6

Ingredients:

7 pounds bone-in North 36 Farms beef Short Ribs

4 Tablespoons olive oil

2 large onions, peeled, sliced thin

5-6 garlic cloves, peeled

1 Tablespoon tomato paste

1 to 2 Tablespoons Acme for North 36 Farms Superior Salt Mix

1 teaspoon fresh ground black pepper

2 cups Cabernet Sauvignon wine

1-3 cups beef broth see notes below

4-5 large carrots, peeled and cut into 2-inch pieces

4 sprigs fresh thyme

1 bay leaf

¼ cup cold water

1 Tablespoon arrowroot powder

Method:

1. Adjust the oven rack to the lower middle position an pre-heat the oven to 300 degrees.
2. Dry short ribs thoroughly with many paper towels.
3. Season the meat with the Superior Salt Mix and black pepper.
4. Over medium-high heat put 2 Tablespoons of olive oil in a large heavy bottomed Dutch oven and heat until smoking. Add half of the ribs and brown them on each side, only moving them once to turn them over. It will take about 4 to 6 minutes per side. **Reduce the heat if the fat begins to smoke. Move the meat to a bowl and repeat with the remaining beef.
5. With all the browned meat in a bowl, turn the heat down to medium on the Dutch oven and if you need a little more oil use the remaining 2 Tablespoons of olive oil. Then add the onions and cook until they begin to brown and have softened. This should take about 12 minutes.
6. Add the tomato paste and heat through, stirring constantly, for about 2 minutes. Add garlic cooking until aromatic, 30 seconds. Increase the heat to medium-high, add the wine and simmer, scraping the sides and the bottom of the pan getting all the browned bits incorporated. Reduce the liquid by half, this should take about 8 to 10 minutes. Add carrots, thyme, and bay leaf.
7. Add Beef and all the juice from the bowl to the pot. Add beef broth to just cover the top of the short ribs. Bring to a simmer. Move the pot to the oven and cook.
8. Twice during cooking use tongs to turn the meat over. It should be about 2 to 2 ½ hours and a fork will slip easily into the meat when it is done.
9. Using tongs, transfer the meat and carrots to a serving platter and cover with foil. Strain the cooking liquid through a fine mesh strainer into a bowl or a fat separator. Press the solids to get as much liquid as possible. Discard the solids. Allow the liquid to settle about 5 minutes and strain off fat.
10. Return the cooking liquid to the Dutch oven and cook over medium heat until the liquid has reduced to 2 cups.
11. Add arrowroot to ¼ cup cold water and mix well. Add to the boiling cooking liquid and whisk with a wire whisk to thicken the broth. Taste for salt and pepper and pour over the ribs on the platter before serving.