The Recipe: How to Make the Best Braised Beef Short Ribs

Many people have asked how we at The Timbers Restaurant make our signature Braised Beef Short Ribs. So, I have asked our chef if he would be willing to share his coveted beef recipe and he gladly obliged.

You will not find this recipe under a quick or easy recipe search. It takes a little extra time, but you will be rewarded with the best, most sumptuous, melt-in-your mouth beef short ribs you have ever had. This is a recipe you will need to start about 10 hours in advance. Alternatively, you could braise them overnight, then heat and serve at dinner time. Always start with the best quality ingredients possible. Add a few not so run-of-the-mill components and a generous helping of patience and the result will be an exceptional dish.

"Hey, the French have been doing this (braising) for hundreds of years, I'm not inventing the wheel here, I'm just bringing it a little closer to home," says Chef. Now we invite you to bring it to your home.

• Six 1 pound bone-in beef short ribs (single bone, not cross cut.) Great ingredients are paramount so get the best products that you can. Fortunately, short ribs are not a particularly expensive cut of meat.
• 1/4 cup vegetable oil
• Salt & pepper
• 4 large carrots, peeled and coarsly chopped
• 4 parsnips, peeled and coarsly chopped
• 2 onions, peeled and coarsly chopped
• 1 bunch of celery, washed, cored and roughly chopped
• 3 bulbs of fresh fennel, washed, cored and roughly chopped (no fronds)
• 1 whole garlic bulb, cloves peeled and smashed
• 6oz tomato paste
• 750ml bottle of port wine
• 1/2 gallon veal stock (If you absolutely cannot make or find veal stock, you can use beef stock instead)
• 1 black truffle, shaved thinly (added at the end)

1. Preheat oven to low or 175° F, season short ribs liberally with salt & pepper.

2. Heat vegetable oil a large roasting pan over high heat. Add seasoned short ribs in a single layer and sear on all sides until browned.

3. Remove short ribs and set aside.  Add carrots, parsnips, onions, celery, fennel and garlic. Cook until caramelized, about 5 minutes, stirring frequently.

4. Add tomato paste and cook for one minute.

5. Add wine and cook until reduced by half.

6. Add veal stock and return short ribs to roasting pan. Cover loosely with parchment paper making sure none of the meat or liquid is exposed.

7. Cook in oven at 175° for 8-10 hours or overnight.

8. Remove short ribs from braising liquid and set aside. Strain the liquid into a sauce pan using a fine strainer.

9. Reduce braising sauce until it is thick enough to coat the back of a spoon, meanwhile skim the fat off the top until no fat remains.

10. Add shaved truffles and season with salt & pepper to taste.

11. Heat short ribs in the oven, uncovered, at 350° until hot (10-15 minutes) and serve over mashed potatoes and vegetables. Coat with braising sauce. Enjoy!

Makes 6 servings.

6 medium potatoes We like Yukon Golds but really any potato will work.

1/2 C. or milk, heated

1/4 C. of butter

Salt

White pepper

In a large saucepan, boil peeled and thickly sliced potatoes in salted water until they are very tender (about 25-30 minutes.) Drain the water, add warmed milk and butter. Mash with an electric mixer until fluffy. Add salt and pepper to taste. Makes 6 servings.