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Glazed braised short ribs #01

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Rating: 4.5; Vote: 2

Glazed braised short ribs - recipe, serves 4: 4 lb (2 kg) beef short ribs (about 10 at least two meaty ones per person) 1 red onion 2-3 carrots 1-2 celery stalks 1 tbsp (15 ml) tomato paste 1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar) 1 star anise (a lot of people don't like this flavor use with caution, or use another spice) 1 tsp coriander seeds oil salt pepper vinegar 2-3 big potatoes for mash milk fresh rosemary frozen peas butter Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you're doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it'll happen in a minute, deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they're as soft as you want them. I like them very soft, so I cook them for 8 hours. Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don't want to eat. If you're chilling your braising liquid, cover the meat and throw it in the fridge. After you've de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own. Reduce the heat to warm and carefully toss the meat in the glaze don't break the pieces up then cover and let the meat re-heat. It can hold like that for hours if the glaze dries out, just mix in some water. While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat. Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef
Date: 2020-02-20

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Comments and reviews: 7

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Adam, there was a video by alex (that french guy) who recreated the mashed potatoes of a famous chef which he claims to be the best ones. it is useful to watch it but if you are not feeling like it, basically it is way better to cook the potatoes with skin on. That way you will not lose that much potato flavor, which if you do peel them first disolves in your boiling water.
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Anders
Even though he calls it candied beef butter, which I agree with, I have to say that when I make this I almost imagine a beef cake with a sauce, almost chocolatey but reminds me of the richest beef parts of a stew
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Please
Guide to being Adam Ragusea 1. have white wine2. have the convection setting on your oven3. NEVER EVER EVER BURN THE FOND4. Dont season anything like a normal person 5. finally, know what the brits call it
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Rei
Why do you peel your potatoes so much? I'm from an Irish family and we almost never peel our potatoes, I usually half-peel mine for mash to break up the larger bits of skin. Is it just what you're used to?
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Ben
Hey adam, I just wanted to remind you if you forgot that in a previous video, you said you would make a video on how you grow your tomatoes, I would love to see that video if you decide to make it, thanks
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SSVCloud
Serious comment up front: Ohhh, can't wait to try this out. Joke: This is the second beef video where Adam's specifically said he wanted to cook it to the texture of jello. Is he scared of chewing?
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Dr.
Great recipe but my biggest take away was to give balsamic vinegar a try. I've been using a small amount of rice vinegar or carolina bbq sauce mixed with sugar and water
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