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Wednesday
Jul272011

The Short & Long Of It

Boneless Beef Short Ribs are long on flavor.  And they are especially moist and tender when braised.  Grilling the short ribs before braising adds even more depth of flavor.    

Grill short ribs on each side until nicely seared and brown. Grilled & Braised Short Ribs
3 pounds beef short ribs
salt and freshly ground pepper to taste
2 medium onions, peeled & coarsely chopped
4 cloves garlic
2 bay leaves
1 teaspoon dried oregano 
1/2 teaspoon dried thyme
2 tablesppons balsamic vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon red wine vinegar 
1 tablespoon crushed black pepper
3 cups dry red wine, such as Cabernet Sauvignon
1 tablespoon cornstarch dissolved in 2 tablespoons water
Garnish: chopped fresh flat leaf parsley or oregano

Preheat grill to high.  Lightly oil grill grate.  Season ribs with salt and freshly ground pepper.  Cook the ribs on each side until nicely seared and browned, about 3 to 5 minutes.  Set aside to cool.  (Can be kept refrigerated up to 4 days or frozen for 3 months.)

Place onions, garlic, bay leaves, herbs, vinegars, Worcestershire Sauce, crushed pepper, 1/2 teaspoon salt and wine in slow cooker.  Add ribs, cover, and cook on high for 5 to 6 hours or low for 8 to 10 hours, until the meat is ultra-tender.

Transfer ribs to plate and set aside.  Strain braising liquid into a medium saucepan and bring to a boil over medium-high heat.  Whisk in cornstarch mixture and continue to cook, stirring, until thickened.  Transfer ribs to individual serving plates and top with thickened braising sauce.  Garnish with chopped parsley or oregano, if desired.

4 to 6 servings. 

Finished Grilled & Braised Short Ribs.

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Reader Comments (1)

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