beef short ribs
Chef Brian Shore, CEC Executive Chef, Century Club of Syracuse
2 pounds beef short ribs, bone in Kosher salt and cracked black pepper 1/4 cup corn oil 4 cloves garlic 1 onion, chopped 3 Stalks celery, chopped 2 carrots, peeled, chopped 2 ripe Roma tomatoes, chopped 1/2 tablespoon caraway seeds 2 cups red wine (Zinfandel is good) 3 cups rich beef stock
Season ribs with salt and pepper; air-dry in refrigerator overnight.
The next day, heat corn oil in heavy sauté pan oil until hot. Sear short ribs on all sides until nicely browned.
Remove short ribs and place in large roasting pan (deep enough to hold all ingredients).
Add garlic, onion, celery and carrots; sauté 5 minutes until soft. Add tomato and caraway seeds; sauté for 3 more minutes.
Deglaze pan with wine, add stock and bring to a boil. Pour vegetable and stock mixture over short ribs, then cover with aluminum foil.
Place in 350-degree oven for 2½ hours.
Check that meat is tender. Chill overnight.
Remove from refrigerator next day, separate ribs from vegetables and stock. Warm vegetables and stock, strain, skim fat and reduce until sauce is slightly thickened.
To serve, warm short ribs in oven with sauce until hot, then serve with Farmhouse Cheddar Grits (see separate recipe pg 13).