Recipe of the Week


Prep Time: 4½ Hours
Yields: 8 Servings

Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness and to impart a vegetable-infused flavor.

6 pounds beef short ribs
8 slices bacon, chopped
2 large onions, quartered
3 stalks celery, quartered
3 carrots, sliced
8 cloves garlic, smashed
6 cups beef stock, bouillon or water
1 cup dry red wine
3 sprigs fresh thyme
6 leaves fresh basil
salt and pepper to taste
granulated garlic to taste

Preheat oven to 350°F. Season short ribs with salt, pepper and granulated garlic. In a 10-quart Dutch oven, brown bacon over medium-high heat to render fat. Do not burn. Remove crisp bacon and set aside. Brown short ribs in bacon fat, 4 at a time, taking care not to burn bacon fat. Once all ribs are brown, remove from pan. Add onions, celery, carrots and smashed garlic to pan. Sauté 2–3 minutes to tenderize vegetables. Pour in stock and red wine. Bring to a rolling boil then reduce to simmer. Add cooked bacon, browned short-ribs, thyme and basil. Season stock with additional salt and pepper if necessary. Return mixture to a rolling boil, cover tightly with aluminum foil then place in preheated oven. Cook approximately 4 hours. You may check tenderness at 3 hours. When ribs are fork-tender, remove from stock and set aside. Reduce stock by half. When ready to serve, strain stock, return ribs to pot along with sauce and reheat in oven. Ribs may be prepared up to 3 days in advance and remain in stock until ready to serve.


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