BRAISED BONELESS SHORT RIBS

I had to work myself up to making short ribs. It's one of those items that even though it is not difficult, it is intimidating for some reason.  I hear friends rave about short ribs they have eaten at better restaurants, and not being a huge short rib fan, I a) don't really get it, and b) assumed because I am not a huge short rib fan, that there is no way I could make a killer short rib.  I am happy to report I was wrong.  These short ribs were insane.   In looking at other recipes, mine is almost more like an osso bucco short rib, at least it feels that way while I am cooking it.

Didn't really measure here, so just proportion based on your flavor preferences.


-at least four large boneless short ribs (I bought a large pack at costco and made them all, they keep well)

-heavy pan (preferably cast iron, avoid non stick)

-slow cooker or heavy pot with lid (I used slow cooker)
-regular olive oil (not extra virgin)

-salt

-pepper

-garlic cloves (finely minced)

-shallots (sliced thin)

-carrots (finely chopped)

-celery (finely chopped)

-orange and orange zest

-low sodium soy sauce

-bottle red wine

-honey

-brown sugar

-cumin

-thyme

-low sodium chicken stock

Steps:
1) Salt and pepper short ribs

2) Heat olive oil in pan

3) Brown short ribs on all sides (this takes a while and they should have a crust on them). Remove from pan after browning and place in your slow cooker or heavy pot, covered, as some blood will come out, and you want to retain as much moisture as possible.

4) Saute shallots, add garlic, carrots, and celery in same pan with drippings.

5) Add bottle of red wine to pan, allow some of the alcohol to cook out.

6) Add a few shakes of low sodium soy sauce (if you can't handle the gluten use dr.braggs amino acids instead)

7) Add cup chicken stock

8) Add 1/2 cup raw honey and two tbsp brown sugar

9) Liquids should be reducing, add a tsp of thyme, 1/8tsp cumin, and a fist full of parsley.

10) Dump all of the contents of the pan in to the slow cooker/pot over the ribs. If it is not fully covered, add more chicken stock.

11) Add juice or 1/2 an orange and some orange zest.

12) Set slow cooker to six hours on low.

13) After the six hours, set to two hours on high. Test for doneness, should be falling off fork.

14) Heat pan coated with olive oil.

15) Remove the cooked short ribs from the liquid and transfer to pan to create final crust (basically repeating the first step). Remove from pan, Wrap up in foil and set aside.
16). Strain liquid in to bowl or container through fine sieve.

17) Chill liquid and remove fat layer from top (or use one of those things that separates the fat) too remove excess fat.

1) Using heavy pan or saucepan, reduce remaining liquid down by at least two thirds, takes a while. If it reduces too much, add more chicken stock. Also add more honey/sugar to help thicken (not much though).

18) Once reduction is almost done, swirl in 1-2tbsp butter.

19) Add salt to taste.

20) Serve ribs, with reduction on top, with starch of your choice.  I would recommend a green onion risotto, or mashed potato with goat cheese, or parmesan truffle polenta. Make sure to include some sort of very refreshing vegetable to balance the richness of the ribs.  I like to pair with a simple arugula salad dressed with lemon and extra virgin olive oil.