Wednesday, July 15, 2015: Braised Short Ribs with Short Rib Glaze by Chef Christopher Collins


Braised Short Ribs 

½ cups bacon fat or olive oil
8 pieces short ribs
1 cups brown sugar seasoning
1 cup yellow onion, small chopped
1 cup carrots, small chopped
1 cup celery, small chopped
2 tbsp garlic, minced
4oz tomato paste
2 cups red wine
4 cups chicken stock
1 tbs thyme
2 bay leaves

3 oz short rib glaze

1.    Preheat oven to 350
2.    Take short ribs out of package and pat dry
3.    Season brown sugar seasoning on all sides of each cut
4.    Heat large pot on medium high heat and add 4 tbsp bacon fat.  Do not bring heat to full high temp or sugar on short ribs will burn
5.    Using small batches at a time brown top and bottom side of short ribs.  After a cut has been browned transfer to a new, clean, hotel pan
6.    Once all meat has been browned add the rest of the oil and turn to high heat
7.    Add onions, carrots and celery then sauté for 10 minutes until vegetables are soft.  Using a rubber spatula scrap the bottom of the pot, releasing the burnt flavor from the short ribs
8.    Add garlic, cook for 5 minutes while stirring well
9.    Add tomato paste, cook for 3 minutes then add red wine, chicken stock, thyme and bay leaves
10.    Bring to a boil and simmer for 15 minutes then pour onto short ribs
11.    Cover twice with plastic and foil
12.    Bake in oven at 350 for 3 hours
13.    Remove from oven, open one corner of the hotel pan and place in walk-in to cool
14.    Remove short ribs from braising liquid
15.    Strain braising liquid and reserve for “Short Rib Glaze”

Short Rib Glaze

2 cups short rib jus, strained and fat removed
½ cup hoisin
½ cup honey

1.    Add short rib jus to a pot and bring to a boil then reduce by half (approx 20-30 minutes)
2.    Add hoisin and honey, mix well