Bistro Style Short Ribslarry Burke Recipes

BISTRO-STYLE SHORT RIBS

Steps:

• Preheat a cast iron grill or outdoor grill.
• Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
• Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
• Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
• When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

BISTRO-STYLE SHORT RIBS/LARRY BURKE

Steps:

• Add olive oil and thyme to dutch oven(thyme will infuse the oil).Add the veggie pulp, season with s&p, and cook about 10 minutes. Pour in red wine and stock and bring to a boil.Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Lid loosely on top. Reduce heat & simmer till meat is very tender(2 1/2-3 hours).When ribs are finished, remove 1-2 c. of liquid and strain into med saucepan. Over med heat,heat till sauce is reduce and thickened (5 min).