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Braised Short Ribs

Braised Short Ribs

The Classic Catering People
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Course Main Dish

Ingredients
  

  • 2 - 2 1/2 pounds beef boneless short ribs
  • 1/2 cup seasoning mix

For seasoning mix:

  • 1 Tablespoon kosher salt
  • 1 Tablespoon black pepper
  • 1/2 Tablespoon nutmeg
  • 1/2 Tablespoon cinnamon
  • 1/2 Tablespoon ground ginger
  • 1/2 Tablespoon ground mustard
  • 1/2 Tablespoon garlic powder
  • 1/2 Tablespoon onion powder

For short ribs:

  • 1/2 pound butter
  • 1 quart beef or veal stock
  • 1 large onion or 1 pound of baby pearls
  • 2 cups butternut squash medium diced
  • 1 cup baby carrots cut in quarters
  • 2 cups pee wee potatoes
  • 4 stalks celery medium diced
  • 1/4 cup flour
  • 1 bay leaf
  • 1 bottle red wine

Instructions
 

  • Mix all seasoning ingredients and rub mix on short ribs.
  • Let sit for 3 hours.
  • Sear the short ribs on high heat in 1/2 pound butter for about 5-7 minutes on each side. Remove from pan.
  • Add vegetables to pan and sauté for 10 minutes or until tender. Remove from pan.
  • On high heat, add short ribs back to the pan. Add wine. Once reduced by half, sprinkle flour over ribs.
  • Add stock, potatoes and butternut squash. Cover with lid and cook for 2 1/2 to 3 hours in the oven at 300 degrees.
  • Remove from pan, let sit. Add remaining ingredients to a bowl and serve as a base for short ribs.