Braised Beef Short Rib (Gluten Free)

Ingredients

Yield:

6

• • 4lbs Beef Shortrib (boneless)
  • 1.5lbs Yukon Gold Potatoes (medium dice)
  • 6 Large Carrots (sliced ½”)
  • 2 Large Yellow Onion (medium dice)
  • ½ cup Canola Oil
  • 2 Oranges (juiced)
  • 8 Bay Leaves
  • 6cup Red Wine
  • 6cups Beef Stock
  • 1bunch Fresh Thyme (picked, chopped fine)
  • 1bunch Fresh Parsley (picked, chopped fine)
  • 4sprigs Fresh Rosemary (picked, chopped fine)
  • 12 Cloves Garlic (crushed)
  • 2Tbsp Molases (fancy)
  • 2Tbsp Black Pepper (fresh ground)
  • 1Tbsp Kosher Salt

• Garnishes

  • 1bunch Chives (fresh)
  • 1cup Grape tomatoes (cut in half)

Preparation

Difficulty:

Medium

Time:

45 Minutes

Total Time:

 

1. 1. 1. Trim the short rib into 1.5” square portions. Place into a medium bowl and cover with red wine, chopped herbs and crushed garlic. Wrap and place in the fridge marinate overnight. (8hours minimum)
   2. 2. Remove the short rib from the marinate and set aside to dry. Keep remaining liquid and set aside.
   3. 3. In a medium sized heavy bottom pot. Add canola oil and bring to a high heat.Season the Short rib with salt and pepper. Once the oil has a water like consistency add the short rib portions. Be cautious to place them gently and away from yourself to avoid splashing hot oil.
   4. 4. Allow for a couple of minutes on each side turning the short rib as you go. The exterioir of the short rib should have a hard sear but no burned.
   5. 5. Reduce the heat to medium and add the red wine and garlic from the marinade.
   6. 6. Stir gently to remove any bits of beef stuck to the bottom of the pot.
   7. 7. Add the beef stock and return to a gentle simmer.
   8. 8. Continue cooking for 1 hour on medium-low heat the liquid should be covering the short rib. If needed add more beef stock or water to cover the short rib.
   9. 9. Add the bayleaf, orange juice and the molasses. Stir gently to mix evenly.
   10. 10. Continue cooking for another 45 minutes on medium-low heat.
   11. 11. Next add diced carrot, onion and potatoes. Continue cooking just until potatoes are started to soften with a fork. Taste and adjust seasoning.
   12. 12. Using a ladel or large spoon skim off any fat that has risen to the surface. Discard
   13. 13. Continue cooking for 10 minutes.
   14. 14. Transfer to a large serving dish and garnish using grape tomatoes and chives.
   15. 15. Enjoy!

2. Dish Description

   1. Redwine marninated slow braised shortrib that will melt in your mouth. Perfect for a family dinner around the holidays with a glass of red wine.