Our next recipe from our Chef Xavier is Braised Short Ribs. Since we’re all spending more time at home, our Executive Chef is keeping the recipes coming. Here’s a note straight from the Chef on his recipe:
“I hope all is well and that you and all your families are healthy and safe. Today I will be venturing down the path with beef with a recipe that utilizes beef short ribs. Short ribs are a great inexpensive cut of beef that when handled right and paired with the right flavor can be one of the most favorable, moist, tender dishes you will ever have. It can be paired with many side dishes and is one of those dishes that can be put on and you can walk away from it. So, let’s get to it!”
- 2 Tbsp. olive oil
- 16 two-inch-long pieces of beef short ribs (about 5 lbs.)
- Salt and pepper
- 1-1/2 cups red wine
- 1/4 cup all purpose flour
- 1 qt. water
- 8 cloves garlic
- 8 large shallots
- 1 cup dried sour cherries
- Heat the oil in a large enameled cast iron casserole or Dutch oven. Season the ribs with salt and pepper. When the oil is almost smoking, add half of the ribs and brown on all sides over moderately high heat, about 10 minutes. Transfer the ribs to a plate and repeat with the remaining ribs.
- Pour off the oil from the casserole. Add the wine and boil over high heat until reduced to 1/4 cup, about 15 mins. Stir in the flour to make a paste. Gradually whisk in the water until smooth. Return the ribs to the casserole with any accumulated juices, add the garlic and shallots and bring to a simmer. Add 1 tsp. of salt, cover partially and simmer the ribs over low heat for 2-1/2 hours.
- Add the cherries to the casserole and continue simmering until the meat is very tender, about 30 mins longer. Using a slotted spoon, transfer the ribs, garlic, shallots, and cherries to a plate. Skim the cooking liquid to remove the fat and then simmer over moderate heat to concentrate the flavor, about 5 minutes. Skim again. return the ribs, vegetables, and cherries to the casserole and season with salt and pepper.
Recommendations from the Chef
“This dish would be great with grits, polenta, rice, or mashed potatoes. The concentrated beefy flavors in this dish point to a big, luscious wine, such as a peppery red Rhone or Cabernet. This dish will stick to your ribs, no pun intended, but will be very satisfying and comforting. I hope this dish makes your families happy and you all stay well. As always happy cooking.”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!