Braised Short Ribs

Methods/Steps

1. Season the short ribs generously with salt and pepper.  Coat them with flour, patting off the excess.  Heat a large, heavy pan over  medium-high heat and sear the ribs on all sides to brown them (about 2 minutes per side), working in batches if necessary.  Remove the short ribs from the pan and set them aside.

2. In a saucepan, combine the  Glace de Viande® and the water over medium heat.  Whisk until the glace dissolves and the mixture comes to a simmer.  Keep the stock at a simmer over low heat.

3. Add the olive oil to the large pan over medium heat.  Stir in the carrots, celery, and onion, and sauté the vegetables until they are soft and slightly browned, about 10 minutes.  While the vegetables cook, preheat the oven to 300 degrees.

4. Increase the heat to high and pour the red wine into the large pan with the vegetables.  Cook until the wine has reduced to about 1/3 cup, about 2 minutes.

5. Add the simmering stock to the pan, and add half of the thyme and the parsley and the crushed garlic cloves. When the liquid comes to a boil, add the short ribs, cover the pan, and transfer it to the oven.  The cooking time will vary somewhere between 2 and 3 hours.  Begin checking the short ribs at 2 hours: when they are done, you should be able to pierce them with a fork without the meat falling apart.  (This phase of the cooking can also be done on the stovetop over very low heat.)

6. Remove the pan from the oven, add the rest of the herbs, and let the short ribs cool in the braising liquid.

7. Once the short ribs have cooled, remove the  bones if you like.  To reheat the short ribs, simply place them in a 300-degree oven until they are warm.