Happy Father’s Day!!!
Wine Braised
SHORT RIBS!
Pictured with Wild Mushroom Ravioli’s
There is no other piece of meat that will bring tears to your eyes than a gorgeously braised Short Rib! There are a million ways to serve, but the only way to prepare it - perfection! Prepared with just as much flavor and emotion to hold it’s own against the legendary Boeuf Bourguignon. A gorgeous piece of meat that melts off the bone and in your mouth.
Beautiful for a special occasion and to impress, showing just how much you appreciate that someone. An excellent choice for Father’s Day!
Braised dishes get better with age, so take the time to develop this into something Far Beyond what you started with. It will develop characters and deep layers of flavor that will leave you salivating days after you've finished your meal! 
On the bone, over Roasted Vegetables, with Red Wine Sauce.
With time, and a few step by step instructions- know that you’ll be able to understand and complete the techniques involved here. With patience and excitement knowing how amazing it’s going to taste!
There are no substitute for the wine to achieve this richness or exact magic. However know that you will be cooking the alcohol out.
Marinade - *You will be using this exact marinade as your braising liquid too.
-
1 - 750-ml bottle Red Wine
-
½ cup each: Celery, Carrot, Onion / shallots - small chop
-
3 cloves Garlic Crushed
-
10 Sprigs Parsley - whole
-
6 Sprigs Thyme - whole
-
3 Bay Leaves
-
5 Cloves
-
*Place all in Large Dutch Oven with a lid. Set Aside.
UTENSILS:
-
Dutch Oven w/ Lid
-
Skillet
-
Tongs
-
Strainer
SHORT RIBS -
-
1-2 BONE ON Short Ribs per serving. 6-8 Short Ribs per recipe. (1 inch thick, 1 ¼ -½ pounds each.)
-
4 strips of Bacon.
-
1 Tbsp Balsamic Vinegar
-
Oil for searing
-
Salt & Pepper
-
2 Tbsp unsalted Butter - for sauce
You can buy packaged, or have butcher cut - but they’ll come ready to start cooking. You really want to get the Bone On because it adds to the intense flavor while braising!
Don’t worry about trimming these up at all, use as it.
*Place the ribs in the marinade, bone side up, and make sure meat is completely covered. Cover with the lid, and put in refrigerator for minimum 12 hours! Best if 24 - 36 hours!
PROCEDURE:
*Preheat Oven 350
*Coat Skillet with Oil, heat over Med- High
*Remove the meat and drain on paper towels, meat side down.
*Make sure all sides a dry before searing or it will spit at you once in pan!
*Salt & Pepper on every side before searing.
*When the oil starts to smoke barely, carefully place meat side down on skillet to brown, each side.
*Make sure it’s Brown on every side - you’re only searing not cooking all the way thru. 
*Place on paper towels to absorb extra grease, meat side down.
This is going to look much darker than you might like, it’s perfect! The caramelized meat will add to the braising liquid… This is one of those dishes where every technique makes the entire dish that much better.
*Discard excess oil from Skillet. Place bacon in until cooked half through.
*Put the short ribs On TOP of braising liquid, bone side down - meat up. 
*Lay the bacon on top, and drizzle the bacon grease over as well.
*Season well with Salt and Pepper. Cover and place in middle rack for 2-2 ½ hours.
*Take the Ribs, ever so carefully and gently, out of the pot with a slotted spoon, so they don’t fall apart, allowing the meat to rest while making your sauce (10-20 minutes.)
Brilliant Sauce! All this work and you’re almost finished!
* Take the braising liquid and strain very well removing all the aromatics.
*Place in a sauce pan or pot and reduce by ½ or until it’s the thickness you desire. Remove from heat.
*Stir in 1 Tbsp Balsamic Vinegar. Salt and Pepper to taste.
* Finish with swirling in 2 Tbsp Butter on top. Add extra parsley if desired.
Finally You’re finished! Trust me it’s been worth the work and wait!
Plate with whatever you’re serving. As below over Roasted Vegetables. 
Over Ravioli
#ShortRibs #Braising #BeefBourguignon #Father’sDay #CookingWithWine #FrenchClassics #AmericanCuisine #InternationalCuisine #CuisinArt #SpecialOccasionFood #RomanticEats #ChefCaylena
There is no other piece of meat that will bring tears to your eyes than a gorgeously braised Short Rib! There are a million ways to serve, but the only way to prepare it - perfection! Prepared with just as much flavor and emotion to hold it’s own against the legendary Boeuf Bourguignon. A gorgeous piece of meat that melts off the bone and in your mouth.
Beautiful for a special occasion and to impress, showing just how much you appreciate that someone. An excellent choice for Father’s Day!
Braised dishes get better with age, so take the time to develop this into something Far Beyond what you started with. It will develop characters and deep layers of flavor that will leave you salivating days after you've finished your meal!
With time, and a few step by step instructions- know that you’ll be able to understand and complete the techniques involved here. With patience and excitement knowing how amazing it’s going to taste!
There are no substitute for the wine to achieve this richness or exact magic. However know that you will be cooking the alcohol out.
1 - 750-ml bottle Red Wine
½ cup each: Celery, Carrot, Onion / shallots - small chop
3 cloves Garlic Crushed
10 Sprigs Parsley - whole
6 Sprigs Thyme - whole
3 Bay Leaves
5 Cloves
Dutch Oven w/ Lid
Skillet
Tongs
Strainer
1-2 BONE ON Short Ribs per serving. 6-8 Short Ribs per recipe. (1 inch thick, 1 ¼ -½ pounds each.)
4 strips of Bacon.
1 Tbsp Balsamic Vinegar
Oil for searing
Salt & Pepper
2 Tbsp unsalted Butter - for sauce
You can buy packaged, or have butcher cut - but they’ll come ready to start cooking. You really want to get the Bone On because it adds to the intense flavor while braising!
Don’t worry about trimming these up at all, use as it.
*Place the ribs in the marinade, bone side up, and make sure meat is completely covered. Cover with the lid, and put in refrigerator for minimum 12 hours! Best if 24 - 36 hours!
*Take the Ribs, ever so carefully and gently, out of the pot with a slotted spoon, so they don’t fall apart, allowing the meat to rest while making your sauce (10-20 minutes.)
* Take the braising liquid and strain very well removing all the aromatics.
*Place in a sauce pan or pot and reduce by ½ or until it’s the thickness you desire. Remove from heat.
*Stir in 1 Tbsp Balsamic Vinegar. Salt and Pepper to taste.
* Finish with swirling in 2 Tbsp Butter on top. Add extra parsley if desired.
Finally You’re finished! Trust me it’s been worth the work and wait!
