Inn At Starlight Lake Braised Short Ribs
6lbs. beef short ribs bone in
1 tbsp. thyme leaves
1/2 cup olive oil
1 cup diced celery
1/2 cup diced carrot
2 bay leaves
2 tbsp balsamic vinegar
1/2 cup port
2 cups red wine
6 cups beef broth
Kosher salt and black pepper
Preheat oven to 325 degrees
Season short ribs with salt, pepper and thyme leaves
Heat oil in large dutch oven or saute pan until very hot
Sear short ribs on meaty sides. Do not crown pan or rush this step
. Transfer ribs to plate
. Reduce heat to medium and add onion, celery, carrots and bay leaves
. Cook until vegetables begin to caramelize, making sure to scrape all the crunchy bits in the pan.
Add in braising liquids, (balsamic, port, red wine and beef broth)
Bring to a boil
Add ribs back in bone side up (liquid may not all the way cover the ribs
) Cover tightly with aluminum foil, or tight fitting lid.
Cook for 3 hours
Remove from oven and let the ribs rest for about 10 minutes in the broth.
Transfer ribs to a plate to keep warm
Strain vegetables from braising liquid, pressing them to get all their flavor
. Skim fat from this sauce.
Reduce till slightly thickened
. Serve ribs with lots of sauce
