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Braised Beef Short Ribs
(Adapted form a receipt of Todd
Humphries San Francisco)
serves 6
For
the Short Ribs :
|
12 |
short ribs, bone in |
|
1 |
medium onion finely chopped |
|
1 |
stalk celery finely chopped |
|
1 |
medium carrot finely chopped |
|
1 |
750 ml bottle Ruby Port |
|
6 cups |
water |
|
3 cubes |
Knorr chicken broth |
For
the Madeira Sauce:
|
2 tbsp |
butter |
|
1 |
small onion finely chopped |
|
2 cups |
Madeira |
|
4 cups |
water |
|
4 cubes |
Knorr chicken broth |
Preheat
oven 350 F. Season ribs with salt and pepper. Heat oil in a large, heavy
ovenproof pan (with lid) over high heat. Brow ribs on all sides. Transfer
ribs on a plate aside. Add onions, celery and carrots and sauté , stirring
often until lightly browned. Deglaze with with the Port, craping any browned
bits from bottom. Reduce Port until slightly syrupy. Return Ribs to the pan,
ad water and chicken broth cubes. Ad more water to nearly cover the ribs.
Bring to a boil, cover and place in the oven until meat is tender but still
holding to the bones, about 2 hours.
Allow ribs to cool and refrigerate
overnight.
The next day place ribs over medium heat
and cook until liquid has reduced by three-quarters. Continue to cook,
turning gently the ribs to cote with sauce until the ribs are glazed with
the sauce. (be careful not to burn the sauce and ribs by constant move ribs
around) Cover and keep warm.
For the sauce melt butter in a medium
saucepan. Add onions and cook for 2 minutes. Ad Madeira and reduce to a
syrup. Ad water and chicken broth cubes and reduce by half. Season to taste
if necessary.
NOTE: Since liquid of Ribs and sauce are
very reduced be careful not to over season at the beginning.
Serve with creamed potatoes, green beans
and carrots
Rose
Valley Lodge & Restaurant
Markus Hofmann
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