Braising is a method used on tougher cuts of meat that guarantees
tenderness. In addition, this slow-cooked method imparts a wonderful
flavor due to the longer cooking time with vegetables, herbs and
- 6 pounds beef short-ribs
- 8 slices bacon, chopped
- 2 large onions, quartered
- 3 stalks celery, quartered
- 3 carrots, sliced
- 8 cloves garlic, smashed
- 6 cups beef stock, bouillon or water
- 1 cup dry red wine
- 3 sprigs fresh thyme
- 6 leaves fresh basil
- salt and pepper to taste
Pre-heat oven to 375 degrees F. Season short-ribs well using salt
and pepper. In a 10-quart Dutch oven, brown bacon to render fat
over medium-high heat. Do not burn. Remove crisp bacon and set aside.
In the bacon fat brown short-ribs, 4 at a time, taking care not
to burn bacon fat. Once all the ribs are brown add onions, celery,
carrots and garlic. Sauté 2-3 minutes to tenderize vegetables.
Add beef stock and red wine. Bring to a rolling boil and reduce
to simmer. Add cooked bacon, browned short-ribs, thyme and basil.
Season stock with additional salt and pepper if necessary. Return
the mixture to a rolling boil, cover and place in pre-heated oven.
Cook 1 1/2 hours, checking for tenderness. When ribs are fork-tender,
remove from stock and set aside. Reduce stock by half. When ready
to serve, strain stock, return ribs to the pot along with the sauce
and re-heat in pre-heated oven. Ribs may be prepared up to 3 days
in advance and remain in the stock until ready to serve.