Braised Black Watch Beef Short Ribs

Date: 02.26.2010 | Category: Recipes

by Jason Tostrup

from Chef Jason Tostrup at the Inn at Weathersfield

Black Watch Farm raises Highland cattle on its farm near the Inn in Weathersfield, Vermont. Chef Tostrup loves the bold, salty-sweet flavor of this very lean beef. Start the recipe a day ahead of serving to allow the ribs to marinate.

4 pounds bone-in beef short ribs
4 cups red wine
3 tablespoons tomato paste
24 slices thick-sliced bacon, cut into 1-inch pieces
1 cup chopped onions
½ cup chopped carrots
1 medium leek, sliced
3 bay leaves
1 sprig thyme
1 head garlic, cloves separated and peeled
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 cups cold water or stock

In a bowl large enough to hold the ribs, combine the wine, tomato paste, bacon, onions, carrots, leeks, bay leaves, thyme and garlic cloves. Add the ribs, cover and marinate in the refrigerator for 24 hours prior to cooking.

Preheat the oven to 325ºF.

Remove the ribs from the marinade. Strain off the liquid, saving the liquid and veggies separately. Season the ribs with salt and pepper.

Heat the olive oil in a Dutch oven or heavy-bottomed skillet over high heat. Place the ribs meat-side down and brown on both sides. Once browned, remove the ribs and add the bacon and vegetables reserved from the marinade to the pan.

Cook the vegetables until browned and lightly caramelized. Return the marinade to the pan and cook until all the liquid has evaporated.

Add the water or stock to the pan and slip the ribs back in. Bring to a simmer, cover the pan then transfer to the oven to braise until the meat is tender and just falling off the bone, about 3 hours.

Serves 8-10

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