Chef Dan Lansberg from Hotel Zaza's Dragonfly shares the recipe for braised beef short ribs.
6 portions 8 oz boneless beef short rib portions
to taste kosher salt
2 tbls chopped thyme
1 each peeled and rough chopped beets
1 each peeled and rough chopped carrots
1 each peeled and rough chopped yellow onion
8 cloves peeled garlic
3 ribs washed and rough chopped celery
1 cu shiitake mushroom
12 sprigs thyme
1 each bay leaf
10 sprigs flat leaf italian parsely
14 fl oz diced canned tomatoes
1/2 bottle 750ml cabernet
1 qt chicken stock
Pat dry & season each short rib with kosher salt, black pepper and 2 tbls chopped thyme. Let short ribs sit in fridge for 1 hour.
Sear short ribs in saute pan with small amount of blended oil-deep brown on all sides.
Place seared short ribs in braising pan and cover with all remaining ingredients. Cover with foil and place in 325 degree.
Check after 5 hours.
Once cooked through and tender, remove from oven, remove short ribs and reserve in small amount of liquid
reduce the remaining liquid with vegetables by half in volume.