Riad and Mom’s Braised Short Ribs

Shortribs:  The cornerstone of every great culture.

6 to 8 servingsScreen Shot 2014-01-03 at 10.24.18 AM

Prep Time 20 minutes
Cook Time: 3 hours 40 minutes

6 pounds short ribs (English cut if possible)
Coarse salt and freshly ground black pepper
3 tablespoons vegetable oil
2 carrots, chopped
2 stalks celery, chopped
2 medium onions, chopped
6 shallots, peeled and quartered
1 tablespoon tomato paste
3 tablespoons flour
1/2 cup ruby port wine
4 cups full-bodied red wine, preferably Cabernet Sauvignon
2 sprigs rosemary
10 sprigs parsley
8 sprigs thyme
2 bay leaves
1 head garlic, halved crosswise
4 cups veal stock  (or beef stock)

Heat oven to 375°. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.

Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.

Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Adjust seasoning, to taste, spoon sauce over short ribs, and serve.

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One Response to “Riad and Mom’s Braised Short Ribs”
  1. Gail Stroupe says:

    Hi Mark, Trish and the Barber family,

    Thank you for sharing your family website with me. I made your mother’s braised short ribs for Christmas, 2010. It was beyond excellent….my entire family could not stop talking about the flavors and the meat just fell apart. I have tried many recipes like this but your mom’s is quite simple to make and simply delicious. Please pass this on to your mom.

    Here’s to more great food in 2011!!

    Love, Gail

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