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Epicurious

Braised Short Rib of Beef

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

For short ribs

10

(6-inch) beef short ribs (about 9 pounds total)

8

cups red wine

1

bunch fresh thyme

1

bunch fresh flat-leaf parsley

2

fresh bay leaves or 1 dried

1

tablespoon plus 2 teaspoons freshly ground black pepper

1

tablespoon fennel seed

1

tablespoon mustard seed

1

head garlic, peeled and coarsely chopped

2

tablespoons kosher salt

3

/4 cup olive oil

3

cups onions, peeled and cut into 1/2-inch pieces (about 3 medium onions)

2

1/2 cups carrots, peeled and cut into 1/2-inch pieces (about 6 medium carrots)

2

1/2 cups celery, leaves removed and cut into 1/2-inch pieces (about 6 celery ribs)

1

/2 pound white mushrooms, trimmed and cut into 1/2-inch pieces

6

cups veal stock or low-sodium chicken broth

For sauce

1

cup carrots, peeled and diced (about 2 medium carrots)

1

cup celery, leaves removed and diced (about 2 celery ribs)

2

tablespoons fresh horseradish, grated

Need to make a substitution?

Preparation

  1. Prepare short ribs:

    Step 1

    In resealable, 2-gallon plastic bag, place short ribs. Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic. Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours.

    Step 2

    Remove ribs from marinade and drain, reserving liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper.

    Step 3

    Put rack in middle position in oven and preheat to 325°F.

    Step 4

    In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total. Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet.

    Step 5

    Add onions, carrots, celery, and mushrooms to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes.

    Step 6

    Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade and reduce until pan is almost dry, about 1 hour. Add stock and bring to boil. Pour stock mixture over ribs and cover with foil. Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly.

    Step 7

    When ribs are cool enough to handle, remove any excess fat and discard bones. Transfer beef, reserving liquid, to bowl and cover with foil to keep warm.

  2. Make sauce:

    Step 8

    Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids. Discard solids and skim fat. Add carrots and celery and bring to a boil. Continue cooking until reduced to about 2 1/2 cups, about 25 minutes. To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish.

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