BRAISING MADE EASY with Chef Brooke Williamson

Ingredients

• 2 pounds Beef Short Ribs
• 2 Tablespoons Canola Oil
• 2 cups Yellow Onion
• 1 cup Large Carrot, peeled
• 1 cup Celery Ribs
• 6 Garlic Cloves, smashed
• 1 small bunch Thyme Sprigs
• 1 cup Mirin
• 1 cup Red Wine
• 4 cups Beef Stock
• ⅛ cup Worcestershire Sauce
• Kosher Salt
• Freshly Ground Black Pepper

Instructions

• Preheat your oven to 300°F. On a large cutting board, trim the short ribs of any visible silverskin (the white connective tissue that you see on the meat) and pat dry with a paper towel. Season the short ribs on all sides with salt and pepper. Really massage it in all over, you want to make sure your short ribs are seasoned thoroughly!
• Heat a large Dutch oven over medium high heat. Add canola oil to coat the bottom of the Dutch oven and sear the ribs on all sides until nicely caramelized and browned. This will take about 6-8 minutes per side.
• Remove the short ribs from the Dutch oven to a clean plate or bowl. Add the diced onion, carrot, and celery to the Dutch oven and turn the heat to medium low.
• Sweat the vegetables until they begin to soften and the onion starts to turn translucent. Take advantage of the moisture that the vegetables release to scrape up all the caramelized fond (the pieces of food that get stuck to the bottom of your pan after browning meat or veggies) from searing the short ribs. After the vegetables have slightly softened, add in your smashed garlic and thyme. Turn the heat up slightly and toast the aromatics for a few minutes until they begin to release their fragrance.
• Add the mirin and red wine to deglaze (dissolving bits of meat using an acid which in turn makes its own kind of delicious sauce), stirring frequently to evaporate and loosen any stubborn stuck bits at the bottom of the pan. When the mirin is fully evaporated, add 2 cups of beef stock and the Worcestershire sauce, and heat to just below a simmer.
• Nestle the short ribs into the stock, vegetables, and aromatics so that liquid comes up the sides by ⅔. The amount of stock you will need will vary depending on the size of your Dutch oven. If you need to add more stock to make this measure, add it now, if you are slightly above this measure - do not worry - you will reduce this sauce at the end, just make sure your short ribs are not fully submerged.
• Cover the Dutch oven with the lid and place into your preheated oven. Braise for 3 ½ to 4½ hours, turning the ribs every 45 minutes until they are fully fork tender.
• When the ribs are perfectly tender, take them out of the oven and allow them to cool naturally in the braising sauce until cool enough to touch. Remove the short ribs to a clean bowl and reserve.
• Using a wire mesh strainer, strain off the braising liquid into a small sauce pot and reduce until thickened and glossy. Keep your Dutch oven to the side. Taste the glaze and reseason with salt and pepper. Put the glaze into the Dutch oven and add the short ribs back into the reduced sauce to warm through and glaze.