Beef Stock For Braised Short Ribs Recipes

HOMEMADE BEEF STOCK FOR PIERRE SCHAEDELIN'S BRAISED SHORT RIBS

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add bones and brown on all sides, about 5 minutes. Add onion, carrot, celery, and garlic; cook until lightly browned, about 5 minutes more.
• Add 10 cups of water and bring to a boil. Immediately reduce to a simmer, cover, and cook 1 1/2 hours. Skim surface and strain stock before using.

BRAISED BEEF SHORT RIBS

Steps:

• Chill overnight: Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

BRAISED BEEF SHORT RIBS

Steps:

• Braise short ribs:
• Put oven rack in lower third of oven and preheat oven to 250°F.
• Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
• Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
• Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
• Cook vegetables while beef braises:
• Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
• Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
• While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
• Assemble dish:
• Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

BEEF STOCK FOR BRAISED SHORT RIBS

Steps:

• Preheat oven to 400 degrees. Tie parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth to make bouquet garni.
• Arrange meat, bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until vegetables and bones are deep brown, about 1 1/2 hours. Transfer meat, bones, and vegetables to a large pot.
• Pour off fat from roasting pan, and discard. Place pan over high heat. Add wine and stir, using a wooden spoon to loosen any browned bits from the bottom of the pan; boil until wine is reduced by half, about 5 minutes. Pour mixture into the pot.
• Add enough water to just cover bones (about 6 quarts) and bring to a boil, then reduce heat to a bare simmer. Skim foam from surface. Add bouquet garni and continue to simmer over lowest possible heat for 3 hours, skimming surface as needed. If at any time liquid level drops below the bones, add more water.
• Strain stock through a fine sieve lined with cheesecloth into a large heatproof measuring cup or another pot (do not press on solids). Discard solids.