Braised Short Ribs with Onion Fennel Glaze

Braised Short Ribs with Onion Fennel Glaze

Time: 5 hours          Total Cost: $21.58          Cost per Serving: $7.19  By: CookingWithBacon

Ingredients for the Short Ribs:

• 2 Pounds Short Ribs
• Salt and Pepper
• 1 Cup Red Wine
• 1 Large Onion - diced
• 1 Carrot - diced
• 1/2 Celery Rib - diced
• 3 Garlic Cloves - Minced
• 1/8 Cup Unbleached All-Purpose Flour
• 1-1/2 Cups Turkey or Chicken Broth
• 3 Roma Tomatoes - diced
• 1/2 Teaspoon Rosemany
• 1/2 Tablespoon Thyme
• 1 Tablespoon Tomato Paste

Procedure:

1. Preheat oven to 400 degrees
2. Salt and Pepper the Short ribs and place in pot bone side down.
3. Cook in oven for 45 minutes then take out and pour grease into a separate bowl.
4. Return the Short Ribs to the oven for another 15 minutes until nicely browned.
5. Reduce oven temperature to 300 degrees.
6. Place the Short Ribs aside and pour the grease from the pot.
7. Pour in the Red Wine and bring to a simmer, making sure to collect all the bits of Short Rib.
8. Set aside.
9. In a Dutch Oven over medium high heat, warm 2 Tablespoons of the Short Rib grease.
10. Toss in the Onion, Carrot, and Celery, stirring occasionally for about 12 minutes.
11. Once the vegetables are softened, add in the garlic, stirring constantly for 30 seconds.
12. Then, add in the flour and stir for 45 seconds.
13. Pour in the wine you set aside, Turkey Broth, Tomatoes, Rosemary, Thyme, and Tomato Paste.
14. Bring to a simmer and add salt as necessary.
15. In your original pan, place the short ribs and pour over the Dutch Oven mixture.
16. If the Short ribs are not completely covered, add water.
17. Cover and bake in the oven for 2 hours.
18. Remove the Short Ribs and strain the vegetables, removing the fat with a spoon.
19. Set Aside.

Ingredients for the Glaze:

• 4 Slices Bacon
• 1 Large Onion
• 1/2 Fennel Bulb
• 1/4 Teaspoon Sugar
• 1/4 Teaspoon Salt
• Black Pepper and Thyme to taste

Procedure:

1. Place Dutch Oven over medium heat.
2. Cook the slices of Bacon for about 12 minutes until crispy and remove.
3. Throw in the Onion and Fennel Bulb, cooking for about 8 minutes:
4. Add the Sugar to help the Onion caramelize then add the salt.
5. Cook until golden brown.
6. Add in the strained liquid from the Short Ribs and bring to a simmer.
7. Nestle in the Short Ribs and cook for about 5 minutes.
8. Plate the Short Ribs with the Onion Fennel Glaze and Garnish with Bacon.
9. You're Done.

This is a great recipe to impress the in-laws or just the family.  You will end up with Short Ribs that fall off the bone and taste like a dream.  These can be refrigerated for up to 3 days to maximize flavor infusion, so don't be scared to take your time.  The wine used in this recipe was a Bordeaux, but any full-bodied red will do.

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Thanks

Christian McMahon