Dan Barber’s Braised Short Ribs
Our customer Suphada Rom found this wonderful recipe on the “FOOD52” website, it was crafted by Dan Barber and is one of the website community’s favorite picks.
Suphada’s favorite part of the recipe is the sauce:
“Although the beef may be the meat of the dish, the sauce is what gets me. I love a sauce that is deeply rich while maintaining some acidity, like in this recipe. Most braised short rib recipes use only red wine, but Dan Barber uses both red wine and Madeira. The combination of both types of wine contributes light fruit character with a rounded nutty flavor. Another ingredient that makes this dish unique is the use of tamarind concentrate. Tamarind paste is the secret ingredient that you’ll learn to love because of its tangy and sour nature. Found in most Asian markets, tamarind paste contains 12% tartaric acid (a little goes a long way!).
A couple pieces of advice for making this dish: I beg and plead for you to go above and beyond the braising time of four hours…..The other tip I have is that in step one of the dish, you season thoroughly and get a complete sear on the pieces of meat. I recommend seasoning about 10-15 minutes before they meet the hot pan.”
Ready for the recipe? Here it is!
- 5 lbs. of beef short ribs (bone-in)
- Kosher salt and freshly ground black pepper
- 1 Tablespoon vegetable oil
- 1 chopped onion
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 2 garlic cloves, skin left on
- 2 Tablespoons of light brown sugar
- 1 Tablespoon Worchestershire sauce
- 1 Tablespoon Tamarind concentrate
- 2 bay leaves
- 1/2 Cup of Madiera
- 1 Cup of red wine
- 2 to 3 Cups of chicken broth
- Heat the oven to 225 degrees. Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides. Transfer the ribs to a plate as they finish browning. Pour off all but 1 tablespoon fat.
- Add the onion, carrot, celery, and garlic to the pot, reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.
- Add the light brown sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the Madeira and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.
- Braise the shortribs until they are very tender when pierced with a fork, about 4 hours (longer if the short ribs are big). Using a slotted spoon, transfer the shortribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible (ideally, you’d do this over the course of two days and would, at this point, put the liquid in the fridge overnight and peel off the layer of fat in the morning). Set the pot on the stove over medium high heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.
- Lay a short rib or two in each of 4 wide shallow bowls. Spoon over a little sauce. Serve proudly.