Braised Short Ribs
Comfort food is just that, a satisfying meal that conjures up memories of time well spent with family and friends, a room full of laughter and a longing for more.
The short ribs are brined for several hours in a solution. Brining is the process of submerging the meat into a solution of salt, sugar and other spices. This allows the meat to absorb era liquids, resulting in a juicier more flavorful dish. Brining is a perfect technique for cuts of meat that a lean and tend to dry out during the cooking process.
Braised in a rich marinara sauce and spiked with capers and garlic this sauce along with the shredded short ribs is best served over cheesy grits. Pair with a delicious glass of Pinot Noir and a most memorable meal has been served. Bon Appetit!
INGREDIENTS
8 cups of water
2 cups light brown sugar
2 cups Kosher salt, my preference is Diamond Crystal
3 tablespoons juniper berries
2 teaspoons whole peppercorns
2 bay leaves
7 pounds boneless short ribs
3 tablespoons thinly sliced garlic
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
4 cups Mariana Sauce, my preference is Rao’s
4 cups chicken stock
1-3.5 ounce jar capers
2 bay leaves
DIRECTIONS
In a large sauce pan, add in first 6 ingredients. Bring brine solution to a boil, stir until sugar and salt dissolves. Remove from heat and allow to cool completely.
Arrange ribs in two 9x13 glass or ceramic baking dishes, pour cooled brine solution over the ribs, making sure to evenly distribute spices. Cover with plastic wrap and refrigerate for 3 hours.
Remove ribs from brine, dry completely. Sear ribs on grill or in stock pot. If searing in stock pot, add in 2 tablespoons of olive oil, sear on all sides, 8 to 10 minutes.
In a large metal clad roasting pan, 12 x 15, heat olive oil over medium heat directly on stove top, add in garlic and cook until browned. add in fennel seeds and red pepper flakes, cook for 10 seconds to release fragrance. Add sauce, chicken stock, capers and bay leaves and stir until mixed. Arrange seared short ribs in roasting pan, cover tightly with aluminum foil and bake at 300° F for 3 to 4 hours until meat pulls apart.
In individual bowls, spoon meat and sauce over warm parmesan cheese grits. Top with chopped parsley.
Yields: 8 Servings
Looking for a snack before dinner, the Mushroom and Sausage Puff Ups will be delicious.
