Braise: (1) To cook covered in a small amount of liquid, usually after a preliminary browning. (2) To cook (certain veggies) slowly in a small amount of liquid without preliminary browning.
Braised Short Ribs
12 short rib sections (10 oz. each)
4 oz. oil
5 oz. onion, medium dice
2 ½ oz. celery, medium dice
2 ½ oz. carrot, medium dice
2 ½ oz. bread flour
1 ¼ oz. brown stock
2 ½ oz. tomato purée
1-2 bay leaves
Salt and pepper to taste
- Dry the meat so it will brown more easily.
- Heat the oil in a heavy pan until very hot. Brown the meat well on both sides. Remove the meat and set aside.
- Add the onion, celery, and carrot to the fat in the pan and sauté until browned.
- Stir in the bread flour to make a roux. Cook until the roux is browned.
- Stir in the stock and tomato purée and simmer until the sauce thickens. Add the bay leaves and season with salt and pepper.
- Return the short ribs to the pan. Cover and braise in the oven at 300° until tender, about 2 hours.
- Transfer the short ribs to a platter.
- Strain the sauce (optional). Degrease. Adjust the seasoning and consistency and pour over the short ribs.