Braised Kosher-Cut Short Ribs
Submitted by ayelet
Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.
YIELD
6 servingsPREP
20 minCOOK
160 minREADY
3 hrsKosher-cut short ribs, also called flanken style, are sliced across the bones into long strips that braise faster and more evenly than the chunky English-cut versions. The bones contribute marrow and gelatin to the sauce while the meat stays attached, which means more surface area for browning and a deeper-flavored finished dish.
This is a classic two-stage braise. A quick high-heat sear at 450°F (230°C) sets a crust on the meat and starts the mirepoix of carrots, onions, and celery caramelizing. The temperature drops to 350°F (175°C) and the ribs spend nearly two hours under cover, with brandy and stock breaking the meat down into something that pulls away from the bone with a fork.
Discarding the spent vegetables and starting fresh with julienned onion and turnip is the chef’s move that keeps the plate looking elegant rather than collapsed. Arrowroot thickens the strained pan sauce into a glossy gravy without the heavy paste flour can leave behind.
Pro Tips
- Sear the ribs hard. The fond left in the skillet is where most of the sauce’s flavor lives, so do not be timid with the browning.
- Strain the pan liquid twice, once before thickening with arrowroot and again after. Two strainings is what gives a clear, glossy sauce.
- Arrowroot needs gentle heat once added. Boiling it after thickening breaks the bond and the sauce thins out again.
- Make this a day ahead. Short ribs taste better after a night in the fridge, and chilled fat is easier to scrape off the sauce.
Variations
Ingredients
Directions
Heat 2 tablespoons oil in large skillet.
Add ribs and sauté 2 minutes on each side or until browned.
Remove from pan. Set aside. Add another 2 tablespoons oil to skillet and heat.
Add cubed vegetables and bay leaf and sauté 5 minutes or until browned.
Place sautéed vegetables and ribs in roasting pan.
Bake at 450F 15 to 20 minutes. Add brandy and stock.
Reduce oven heat to 350℉ (180℃) and bake, covered, 1 hour and 45 minutes to 2 hours, or until meat falls away from bone.
Remove ribs from pan. Set aside.
Discard cubed vegetables.
Strain pan liquid. Heat 1 tablespoon oil in small skillet.
Stir in arrowroot until smooth. Cook and stir until golden brown.
Stir in ½ cup strained liquid until well blended.
Cook, stirring, until smooth and slightly thickened.
Gradually add remaining strained liquid and continue cooking over medium-low heat, stirring until sauce is smooth and slightly thickened.
Strain again. Season to taste with salt and pepper.
Heat 1 to 2 tablespoons oil.
Add julienned onion and turnip and sauté until lightly browned.
Place julienned vegetables on short ribs and pour sauce over all.
Garnish with parsley.
Comments
