Posted Wednesday, September 1, 2010
View the recipe demo:
1 rack of short ribs with bones (Appox. 4 bones in piece)
1 large white onion diced
1 large peeled carrot diced
2 celery stalks diced
2 cloves garlic
5 sprigs thyme
2 sprigs rosemary
1 1/2 cups red wine
2 tablespoons tomato paste
1 - 2 quarts beef broth
12 pack Dr. Pepper reduced by 3/4
1/4 cup olive oil
coarse grind black pepper
Dr. Pepper reduction: Take a 12 pack of Dr. Pepper and pour into stock pot and simmer until it becomes a syrup or is about 3/4 down from the original amount. Hold to the side. (To save time, if you can get hold of the syrup used in a bag in the box system you can use that straight.)
Braising short ribs: In a braising pan over medium-high heat, heat oil until it begins to slightly smoke. While the oil is heating, season both sides of short ribs with salt and pepper. Place the short ribs in braising pan and sear on both sides until crispy and golden brown. When finished, take out of pan and hold to the side. In the same pan add onions, celery, carrots, garlic, thyme and rosemary. Cook until vegetables are caramelized. Add tomato paste and continue cooking until the vegetables are coated in the paste. Deglaze with the red wine and reduce until almost dry. Add beef broth and Dr. Pepper reduction and carefully place short ribs back into the pan. Make sure that there is enough liquid to cover the short ribs. Reduce heat and cover. When the liquid begins to simmer, place covered pan in oven at 300 degrees. Let cook for about 3 hours or until meat is tender and pulling off the bone.
Making the sauce: When meat is finished braising, pull the short ribs out, place on the side and let cool. In the mean time, through a fine strainer, strain the liquid into a sauce pan and discard the vegetable matter. Place the sauce pan with the braising liquid over a medium low heat and reduce by half. Depending on the amount of liquid used in the beginning, we are looking for a consistency of slightly thin gravy. Season to taste.
To Finish: When meat is cool, pull the meat apart into thin strands. When finished, add the reduced sauce enough to coat the meat.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.