Recipe: Braised Beef Short Ribs

​Andrew Lampasone, owner of Wine Watch in Fort Lauderdale, enjoys a good

meal with his wine.  This braised beef short rib recipe is a winner at

their catered events and at his home dinner table. 

Braised Beef Short Rib au Thyme Jus
This recipe needs 2 days of marinading and has a few steps to it, but the end result is worth the extra effort.

Ingredients:
4 each, 8 oz beef short ribs boneless, square cut 1/2 inch thick
For marinade:1 tsp orange zest1 tbsp chopped fresh thyme1 clove garlic, minced1 tbsp olive oil1 tsp coarse sea salt1 tbsp coarse black pepper
For braising liquid:4 cups Cabernet wine2 cups chicken stock2 cups veal demi-glace1 sweet onion, cut into quarters1 carrot, split lengthwise1 stalk celery, cut into pieces1 head garlic, split1 tbsp whole black peppercorns1 bay leaf
Make

the marinade in a deep dish.  Place the ribs in the marinade, making

sure they are fully submerged in the liquid, cover and let sit in fridge

overnight. 
Preheat the grill.  Grill the beef short ribs on all sides, until nicely seared and set aside.
Preheat

the oven to 300 degrees.  In a heavy braising pan combine all the

ingredients, including the grilled short ribs.  Make sure the ribs are

submerged in the braising liquid and cover tightly with aluminum foil.

 Cook for 6 hours. Let the ribs cool down over night in the refrigerator

in the braising liquid.  Next day, remove the ribs carefully from the

braising liquid. Reserve the braising liquid for the thyme jus.
Thyme Jus
Ingredients:
Reserved braising liquid, strained1/4 cup honey, orange blossom10 sprigs fresh thymesalt and pepper to taste
 In

a heavy bottom sauce pan combine all the ingredients except the thyme.

 Bring to a boil and then turn down and simmer to until liquid is thick

enough to coat the back of the spoon.  Remove from heat.  Steep in fresh

thyme, mixing slowly for a few minutes.  Season with salt and pepper.

 Strain through a mesh strainer and reserve hot.
To serve:
Place

the short rib and thyme jus in a medium saute pan over medium heat.

 Cook until the ribs are slightly glazed, turning every few minutes

until the ribs are heated through.   Serve over a parsnip puree (recipe

below), plating the puree in the middle of the plate.  Top with glazed

short rib and drizzle remaining sauce around the plate.  Garnish with a

sprig of fresh thyme and candied orange peel.

Parsnip Puree
Ingredients:
2 cups parsnips, peeled and cut into large dice2 cups vegetable stock1/4 cup heavy cream2 tbsp unsalted buttersalt and pepper to taste
In a heavy bottom saucepan combine parsnips and vegetable stock.  Bring to a boil, then reduce to simmer and cook for about 45 minutes or until parsnips are tender. Strain the parsnips from the cooking liquid. Heat the sauce pan over medium heat with butter and heaving cream and bring to a simmer.  In a food processor puree parsnips with butter and cream mixture until very smooth.  Season with salt and pepper to taste.