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Sherry Braised Short Ribs With Potato Apple Risotto

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  Meaty beef short ribs 8
  Kosher salt To Taste
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 2 Medium, coarsely chopped
  Granny smith apples 2 , cored and coarsely chopped
  Garlic head 1 Clove (5 gm), peeled and smashed
  Carrot 1 , coarsely chopped
  Celery rib 1 , coarsely chopped
  Dry sherry 1 Cup (16 tbs)
  Tomato puree 1 Cup (16 tbs)
  Bay leaves 4
  Low sodium chicken broth 3 Cup (48 tbs)
  Freshly ground pepper To Taste
  Potato apple risotto 1

1. Generously season the short ribs with salt, cover with plastic and refrigerate overnight. Bring the ribs to room temperature before cooking.
2. Preheat the oven to 325°. In a large skillet, heat the oil until shimmering. Add 4 of the short ribs and cook over moderately high heat until browned on all sides, about 15 minutes. Transfer to a roasting pan. Repeat with the remaining short ribs.
3. Add the onions, apples, garlic, carrot and celery to the skillet; cook over moderate heat, stirring occasionally, until softened, 8 minutes. Scrape the vegetables into the roasting pan. Add the sherry to the skillet and bring to a boil over high heat, scraping up any browned bits. Add the tomato puree, bay leaves and chicken broth and bring to a boil. Pour the mixture over the short ribs. Cover the roasting pan with foil and bake for about 1 hour and 45 minutes, until the meat is very tender.
4. Transfer the ribs to a platter and cover with foil. Strain the cooking liquid through a coarse sieve set over a large saucepan, pressing on the solids and pushing the vegetables through as much as possible. Skim the fat. Boil the sauce over high heat until reduced to 3 cups, about 20 minutes. Season with salt and pepper. Set 2 short ribs on each plate and coat with sauce.

Recipe Summary

Stir Fried
Cook Time: 
25 Minutes

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