Braised Short Ribs
Ingredients:
Basic brine:
10 cups water
2 cups sea salt
2 cups packed rapadura or brown sugar
2 bay leaves
Short ribs:
4 Lbs short ribs
1/2 cup extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 stalk celery, cut into 1/2-inch dice
1 medium carrot, cut into 1/2-inch dice
Salt and freshly ground pepper
1/2 cup apple cider vinegar
1 cup dry red wine
3 cups chicken stock (low salt)
2 medium vine-ripe tomatoes, peeled, seeded, and chopped
1 teaspoon oregano
Directions:
For the brine: Bring the brine ingredients to a boil over high heat in a large pot. Stir and simmer 3 minutes. Cool the brine.
Put short ribs in brine and weight down with a plate so ribs are submerged. Let sit, refrigerated, up to 3 hours. Remove meat and pat dry with paper towels.
For the ribs: Preheat oven to 350 degrees F. Heat olive oil in a large nonreactive saute pan over medium-high heat until oil is almost smoking. Add meat, lower heat to medium, and brown on all sides, about 10 minutes. Remove ribs to a plate as they brown. Pour off all but 2 tablespoons fat and return pan to heat.
Add onion, celery, and carrot and saute until vegetables are browned, about 10 minutes. Make sure to scrape up any browned bits from the bottom and sides of the pan. Season with salt and pepper to taste. Add vinegar and wine and bring to a boil over high heat. Boil until reduced by half. Add stock and bring to a boil again. Add ribs, scatter tomatoes over meat, cover, and braise in the preheated oven until meat is tender, about 3 hours.
When done, remove from oven and let rest, covered, 30 minutes. The meat will reabsorb cooking liquid as it cools. Remove ribs to a platter. Pour braising liquid into a a saute pan, skim off fat and cook until reduced to a sauce consistency.
To serve, reheat meat in braising liquid. Boil to reduce to a sauce consistency if necessary. Whisk in oregano and adjust salt and pepper.
Serves 4