Short Ribs -- Where you been all my life?

Erick exclaimed this meal "one of the best in along time" I adapted this recipe from Tom Colicchio.  Colicchio is that bald guy from top chef.  I love him.  If he isn't good with his meat, who is?  This is the best recipe and my favorite dish of all time.  This will WOW anyone and is pretty easy to make.  It doesn't get any better than this.  Seriously...make this.  You will not be disappointed.  Serve with mashed potatoes.

Braised Beef Short Ribs

Ingredients

• 2 tablespoons canola oil
• 6 short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
• Kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• 2 carrots, sliced
• 3 celery ribs, sliced
• 3 garlic cloves, thickly sliced
• One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon (or broth)
• 4 thyme sprigs
• 3 cups Liquid Gold (chicken stock)

Directions

• In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.





Naked Short Ribs


• Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.




Braising Liquid


• Preheat the oven to 350°. Transfer the ribs and marinade to a large, dutch oven.  Add the Liquid Gold (chicken stock) and bring to a boil. Cover and cook in the lower third of the oven for 2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice,until the sauce is reduced by about half and the meat is very tender. 



Short Ribs with Braising Liquid

• Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.  Erick likes his sauce like gravy, so I add 1/4 cup flour to 1/2 cup very cold water and whisk.  Slowly add flour mixture to hot pan sauce whisking vigorously so that there are no lumps.  Bring to a boil/simmer to thicken
• Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes.  This step is essential and really caramelizes the ribs.  Transfer the meat to plates, spoon the sauce on top and serve. We had this with corn and mashed potatoes.  Yummy.  This is probably my very best recipe and our most favorite dinner.  Try it, you will LOVE it!!!