Port-Braised Short Ribs

Name: Port-Braised Short Ribs
Total time: 18000 s
Yield: 13 servings
Cuisine: American
Ingredients: 26 Beef Short Ribs; Vegetable Oil; AP Flour; Salt/Black Pepper; 4 c Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks); Truffle infused EVOO; 3 Shallots, minced; 1 bottle Port; 2 qt Beef Stock; 2 c Madeira wine; 4 Fresh Thyme, sprigs; to taste Salt/ Black Pepper; 1 Tbsp Butter

Julio Cruz @cook_4783368

Central Valley, CA

A classic braised dish with a California twist.

Julio Cruz @cook_4783368

Central Valley, CA

A classic braised dish with a California twist.

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Ingredients

300 mins

13 servings

26Beef Short Ribs
Vegetable Oil
AP Flour
Salt/Black Pepper
4 cMirepoix (3 yellow onions, 4 carrots, 4 celery stalks)
Truffle infused EVOO
3Shallots, minced
1 bottlePort
2 qtBeef Stock
2 cMadeira wine
4Fresh Thyme, sprigs
to tasteSalt/ Black Pepper
1 TbspButter

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Steps

300 mins

1

Preheat oven to 250°F.
Preheat a large dutch oven with vegetable oil, Enough to coat the pan. Toss the short ribs into the salt and black pepper mix. Shake off excess flour
2

Place short ribs into hot pan, fat sides first, and carmelize all sides. Remove from pan.
3

Add the mirepoix, and drizzle in the truffle olive oil. Stir and brown. About 8 minutes.
4

Add shallots. Cook 3 minutes.
5

Deglaze pan with port, add beef stock, and add the short ribs. Simmer for 10 minutes.
6

Add madeira, fresh thyme, and season with salt and pepper to taste. Cover and put it in an oven at 250°F for 4 hrs.
7

Remove cover, and ladle 3 oz of the braise sauce into a sauce pan. Turn it to high, and reduce. 2 - 3 minutes. Swirl in 1 T of butter. Spoon over short ribs when plating.