Autumn Braised Short Rib

Yield 6 Portions

Ingredients

• 6-10 ounce boneless short ribs
• 2 cups medium diced mirepoix (equal parts celery, carrots & onions)
• 1 cup of red wine
• 2 tablespoons tomato paste
• ¼ cup clarified butter or cooking quality oil
• 5 cups of beef stock

Roux

• 8 tablespoons clarified butter or ghee
• 1 ¾ cups of all purpose or gluten free flour

Heat butter in a heavy bottom saucepan, stir in flower and reduce heat to simmer, continue stirring roux for about 4-5 minutes at a low temperature until roux starts to turn a beige color and will take on a nutty smell.

Directions Short Rib Braise

1. Season boneless short ribs with sea salt & pepper
2. Heat a heavy bottom rondo style pan at medium high and add clarified butter until smoke point, about 30 seconds. 
3. Add the short ribs and sear it on all sides; remove the meat and set aside.
4. Add 2 cups Mirepoix, and tomato paste, reduce heat to medium and Sautee mire poix stirring often with a wooden spoon for a couple of minutes until you can see caramelization of vegetables. Then add red wine to deglaze the pan stirring often and reduce wine by half. 
5. Add beef stock and bring to a boil and reduce to medium and simmer for 15 minutes
6. Add sachet bag
7. Add Short ribs back to braining pan and cover with lid or tightly crimpled foil.
8. Brasie at 295 degrees F for 3 hours
9. Remove from the oven and let short ribs rest in braising liquid for 3 hours or better overnight if you have time.
10. After resting, remove short ribs from braise, heat liquid and strain liquid into a sauce pot, let braise reduce a little bit to intensify flavor, then take a half a cup of prepared roux and temper a little hot liquid into it then when you have smooth consistency add roux back to braise and simmer for 15 or so minutes to thicken, add more roux as desired for thickness.  Check sauce for season, you may need a sprinkle of sea salt and a pinch of cayenne
11. Place short ribs in serving dish and ladle prepared sauce on top or place on serving plate and ladle with prepared sauce.

Suggest serving the beautiful short rib with horseradish whipped/mashed potatoes and roasted maple glazed Brussels Sprouts for a fall influence, perhaps a roasted slice of acorn squash or a little diced roasted butternut squash too! Happy Autumn Flavors!

Enjoy!