Braised Beef Short Ribs

February 12, 2008 8:42:14 AM PST
Scott Powers, executive chef at the Abbey Resort and Spa in Lake Geneva shares one of his favorite winter recipes.
  • 2 each 14 oz beef short ribs (bone in)
  • 8 oz mire poix (diced onion, carrot, celery)
  • 2 garlic cloves
  • 1 bay leaf
  • 2 oz balsamic vinegar
  • 1 oz olive oil
  • 4 oz good red wine
  • 12 oz demi glace or beef stock
  • 2 sprigs fresh thyme
  • 1 sprig rosemary

    Liberally season short ribs with salt & pepper. Heat olive oil to smoke point. Sear short ribs in oil until caramelized on all sides. Remove and reserve. Add mire poix and saute for 3 minutes. Ad aromatics and saute for 1 minute. Deglaze with red wine and reduce by 1/3. Add short ribs and demi glace. Cover and simmer for 1 hour until tender.

    Serves 2