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Hallie Norvet

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Dutch-Oven and Crock-Pot Burgundy Braised Shortribs

Posted on January 12, 2014 at 3:25 PM

Did you know that January is National Slow-Cooking Month? One of my favorite slow-cooked dishes is these Burgundy Braised Short ribs. I have written out directions for both Dutch-ovens and crock-pot because everyone has their preference. I served these over a risotto Milanese with some of the braising liquid and vegetables. They would also be wonderful over pureed/mashed potatoes, or pasta!



Serves: 3

Prep Time: 30 Minutes

Cook Time: 3-4 Hours

By: Chef Hallie Norvet


Ingredients:

2 Tablespoons Olive Oil

9 Medium Beef Shortribs

Salt and Pepper

3 Tablespoons Wondra or Sifted AP Flour

1 Large Yellow Onion, Chopped Small

3 Large Carrots, Peeled and Chopped Small

3 Celery Stalks, Chopped Small

4 Garlic Cloves, Chopped

3 Bay Leaf

1/2 Cup of Chopped Thyme

1 Small Can Organic Tomato Paste

1 Teaspoon Black Pepper

2 Cups Burgundy Wine, (I like to use Port)

4 Cups Beef Stock

2 Tablespoons Butter


Gremolata:

2 Tablespoon Chopped Parsley

1 Tablespoon Lemon Zest

1/2 Garlic Clove Chopped Very Fine

2 Tablespoons Olive Oil


Note: What is Wondra? Wondra is very fine flour that is used in sauces and soups as a thickening agent.


Directions:


Dutch-Oven Burgundy Braised ShortRibs:

Pre-heat oven to 325. In a large dutch oven, heat olive oil over high heat. Season shortribs with salt and pepper, and pat dry with paper towels. Sprinkle wondra/flour over shortribs and coat evenly. This process will help thicken the sauce. Sear shortribs in dutch oven until there is a nice browning on both sides. Turn the heat down to medium if caramelizing too quickly. Once shortribs are browned, remove from pan and hold on a sheet tray.


Turn heat to medium on the dutch oven, and add onion, carrot, celery, garlic, bay leaves and thyme. Stir with a wooden spoon, being sure to scrape any browned bits off of the bottom of the pan. Those brown bits = Flavor. Once the vegetables are soft and translucent, add tomato paste and black pepper and stir until incorporated. Cook for 2 minutes to cook-out some of the bitterness from the tomato paste. Turn the heat up to high and add the burgundy wine. Cook wine and vegetables for 2-3 minutes until wine has reduced by half. Add beef stock to pot and stir until all ingredients are incorporated smoothly. Return shortribs to dutch oven and bring to a simmer. Place lid onto pot and place in oven on lower rack for 3-4 hours. Check your shortribs at 3.5 hours or so, they are done when they are fork tender. If they are not done yet, continue to cook in 30 minute increments until tender.


Remove shortribs from pot and place on sheet tray. Return shortribs for oven for 20 minutes to caramelize. You will be left with a large pot of liquid and vegetables. Return the pot with the braising liquid to the stove to reduce. *Please use caution as the pot will be very hot! Try to skim the large layer of fat off the top with a large spoon, do your best, it doesn't have to be perfect. Let cooking liquid reduce for 15 minutes and then add butter to finish. Try tasting your sauce. Does it need more salt? Then add some! Season in "layers." It is better to add too little salt, then add more if needed. If your sauce is too thin for your liking, try blending a bit of the vegetables and liquid. It will create a delicious gravy. Serve over shortribs over risotto, mashed potatoes or pasta then spoon sauce over it all and sprinkle with the gremolata.. Yum!!


Crock-Pot Burgundy Braised Shortribs:

I wish we all had all day to cook but most of us do not. So I have created crock-pot directions for those who want a hot meal to come home to after a long day!


Turn crock pot to high heat. Heat olive oil. Season shortribs with salt and pepper, and pat dry with paper towels. Sprinkle wondra/flour over shortribs and coat evenly. This process will help thicken the sauce. Sear shortribs in crockpot until there is a nice browning on both sides. Then, add onion, carrot, celery, garlic, bay leaf and tomato paste. Stir until incorporated, being sure to keep shortribs on the bottom of the crock-pot. Add black pepper, burgundy wine and beef stock to pot. Turn heat to low and slow cook for 8 hours, or turn heat to high and cook for 4 hours, whichever works best for your schedule. Before serving, taste and seaosn with salt and pepper. Add butter to mixture and stir, it will make the sauce extra velvet-ey. If your sauce is too thin for your liking, try blending a bit of the vegetables and liquid. It will create a delicious gravy. Serve over shortribs over risotto, mashed potatoes or pasta then spoon sauce over it all and sprinkle with the gremolata.. Yum!



For Gremolata:

Mix all ingredients together. Chill in fridge for 30 minutes to meld flavors, and serve over braised shortribs.


Categories: Entrees, Paleo, Italian

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