Recipe | Winter-Inspired Braised Short Ribs

From Chef Kyle Woodruff
Executive Chef, Hilton Virginia Beach Oceanfront

A hearty, rich comfort food perfect for cold, winter nights.

BOUQUET GARNI INGREDIENTS
1 bay leaf
1 sprig rosemary
2 sprigs thyme
10 black peppercorns

OTHER INGREDIENTS
4 pound short ribs
¼ cup olive oil
1 Onions, halved and sliced thick
2 Celery, thick bias
1  carrots, cut on a thick bias
1  parsnip, cut on a thick bias
1  leeks, halved and sliced thick
3 Yukon potatoes, wedged into six pieces
6 Shiitake mushrooms
½ lemon, zested and quartered
½ orange, zested and quartered
2 cups red wine
4 cups beef or veal stock
3 tablespoons parsley, chopped fine
1 clove garlic        
All-purpose flour    

METHOD
Preheat oven to 350F Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the short ribs, pat dry with paper towels to remove any excess moisture. Meat will brown better when it is dry. Season each slice of short rib with salt and freshly ground pepper. Dredge in flour, shaking off excess.

In a large Dutch oven pot or cast iron skillet, heat vegetable oil until smoking. Add short ribs to the hot pan and brown all sides, about 3 minutes per side. Remove and reserve.

In the same pot, add the vegetables. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until translucent, about 4 minutes. Return short ribs to the pan and add the red wine. Reduce liquid by half, about 5 minutes.

Add the bouquet garni, beef stock and bring to a boil. Cover pan and place in oven for about 2-½ to 3 hours. Check every 15 minutes, turning short ribs. Add more liquid as necessary. The level of cooking liquid should always ½ the amount of Meat.

Finely chop garlic, lemon zest and flat leave parsley. (keep aside in a cup or bowl, covered, not to lose the flavor)  

Carefully remove the cooked Short Ribs from the pot and place in decorative serving platter. Remove and discard bouquet garni from the pot. Pour all the juices and Vegetables from the pot over the short ribs. Garnish with chopped parsley, lemon zest and garlic.

Yields 6 servings

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