Braised Short Ribs Recipe By Tom Colicchio
Easy Way Use the same vegetables in the marinade and the braise
1 ACTIVE: hour TOTAL TIME: 3 HRS PLUS OVERNIGHT MARINATING SERVINGS: 6
2 tablespoons canola oil
6 inches flanken-style short ribs with bones, cut 2 thick (about 4 pounds)
2 carrots, sliced
3 garlic cloves, thickly sliced
4 thyme sprigs
3 cups chicken stock
Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Preheat the oven to 350 degrees. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is very tender.