Sherry Braised Short Ribs With Potato Apple Risotto Recipe
Ingredients
| 8 meaty beef short ribs | ||
| Kosher salt | 1 To taste | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 2 medium onions, coarsely chopped | ||
| 2 Granny Smith apples, cored and coarsely chopped | ||
| 1 head of garlic, cloves peeled and smashed | ||
| 1 carrot, coarsely chopped | ||
| 1 celery rib, coarsely chopped | ||
| Dry sherry | 1 Cup (16 tbs) | |
| Tomato puree | 1 Cup (16 tbs) | |
| Bay leaves | 4 | |
| Sodium chicken broth | 3 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Potato-Apple "Risotto" | ||
Directions
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.
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.
Chef
