Adena Farms Braised Short Ribs

Short Ribs are perfect for low and slow cooking. Braising makes them fall-off-the-bone tender and full of flavor. This recipe is great enjoyed on its own or used the next day in a wrap, or spooned into mushroom caps and topped with cheese.

INGREDIENTS 

• 4 lbs Adena Farms Bone-In Plate Short Ribs
• 2 Carrots, peeled and roughly chopped
• 2 Medium Onions, peeled, roughly chopped
• 1 Rib of Celery, roughly chopped, with leaves
• 4 Cloves of Garlic, peeled
• 3 Sprigs of Rosemary
• 1 cup Red Wine
• 2 cups Beef Stock
• Salt & Pepper to taste

INSTRUCTIONS

1. Preheat a large frying pan over medium-high heat. Season short ribs well with salt and pepper. Sear short ribs fat side down, until well caramelized.
2. Preheat oven to 350°F.
3. Remove short ribs and deglaze the pan with the wine, scraping any brown bits.
4. In a roasting pan (or dutch oven) add all vegetables and place the browned meat on top. Then, pour over wine and beef stock.
5. Cover roasting pan tightly with foil or lid and place into oven.
6. After 2 ½ hours, check meat for separation from the bone and if it is fork tender. If it is, remove from the oven. If it isn’t, continue cooking.
7. Remove meat and rosemary from the pan and set aside.
8. Put vegetables and juices into a blender and puree until smooth. Note: Sauce will become slightly pale, accent your sauce with a tablespoon or so of mustard, molasses, BBQ sauce or you can darken with a touch of Worcestershire.
9. Pour sauce over meat in a roasting pan and put back into the oven to heat through
10. Serve over mashed potatoes or pureed celery root.

Tip: You may also cool meat until manageable and pull apart meat with two forks and use as a brunch meal on top of French toast, or rolled in crepes topped with rich gravy and horseradish cream.

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