Chef James Tracey
NOTE: If you want to de-fat the sauce the meat braises (it’s a lot of fat), you need to start this a day in advance.
Ingredients (Serves 4):
- 5 lbs bone-in short ribs, cut English style (parallel to the bone)
- 12 oz white onion, chopped
- 3 oz garlic clove
- 1 fresh bay leaf
- 2 oz black truffle (optional)
- 1 Tbsp tomato paste
- 2 quarts beef stock (enough to cover the ribs)
- Vegetable / canola oil
- Season the short ribs with salt and pepper 30 minutes before you begin to prepare.
- Heat pan large enough to hold the short ribs over medium-high heat. Add 1 Tbsp of oil and sear the meat on all sides until brown. Remove from pan to a plate and set aside.
- Add the onion and garlic into the same pan and caramelize. Once caramelized, add tomato paste and mix the tomato paste into the onion & garlic while also for a minute then add the stock and black truffle (if using), scraping the caramelized bits off the bottom of the pan.
- Return the short ribs to the pan, meat-side down and make sure the broth covers the meat (it’s fine if the bones are sticking out of the pan).
- Cover the pan (if your pan doesn’t have a lid, you can use parchment paper, then foil) and cook at 325º for 3 hours 45 minutes.
- Remove pan from oven. The short rib meat should be tender and falling off the bone. Let it cool down. At this point, you can either take the meat off the bone or leave it on. Put the braising liquid in a container and refrigerate overnight.
- After the liquid has been refrigerated, remove solidified fat from top of braising liquid then bring the liquid to a boil. Smash all the vegetables (including the truffle) into the sauce, thickening the sauce.
- Cut the short ribs to desired size and place into a baking dish. Pour the braising liquid over the meat and reheat the short ribs with sauce in a 400º oven until glazed, approximately 15 minutes. Enjoy!