Short ribs have appeared on half a dozen or so Black Trumpet menus. The marbled succulence of this cut can be prepared a few different ways — even as a seared steak — but I go back to braising it every time. Like shank, short rib melts in the mouth when braised, the caramelly reduction of its braising liquid clinging to the toasted crust of the reheated portion. Meatwise, this is the ultimate midwinter comfort food.
Ingredients
- •2.3 kg (5 pounds) beef short rib, bone-in
- •15 ml (1 tablespoon) salt
- •10 ml (2 teaspoons) ground black pepper
- •30 ml (2 tablespoons) olive oil
- •150 grams (⅔ cup) medium-diced onion
- •150 grams (⅔ cup) medium-diced peeled carrot
- •150 grams (⅔ cup) medium-diced celery
- •8 cloves garlic
- •1 orange, halved and juiced, halves reserved
- •15 ml (1 tablespoon) chili powder
- •2.5 ml (½ teaspoon) cayenne pepper
- •120 ml (½ cup) dark beer
- •235 ml (1 cup) molasses
- •120 ml (½ cup) balsamic vinegar
- •945 ml (4 cups) veal stock (you can substitute beef stock or any other stock if necessary)
- •4 cups (945 ml) water
- •28 grams (2 tablespoons) butter, for finishing (optional)
Preparation
Preheat the oven to 150°C (300°F).
Season the short rib meat generously on both sides with salt and pepper. Place a large, deep, heavy-bottomed pan over high heat. Add the olive oil and, when it begins to smoke, place the short rib in the pan in a single layer. Sear, undisturbed, for 1½ to 2 minutes, until golden brown and crusty. Flip and repeat on the other side. Remove the short rib to a large roasting pan and place the pan back on the stove, over medium heat. Add the next twelve ingredients to the pot, including the juiced orange halves, stirring to combine. Bring the liquid to a boil and pour over the short rib. Cover the roasting pan with foil and braise in the oven for 3 to 3½ hours, checking the progress after 2½ hours. The ribs should be fork-tender. Remove from the oven and let cool slightly in the roasting pan. When it’s cool enough to handle, transfer the meat to a cutting board and carefully remove the bones, cartilage, and fat membrane. Portion into ten pieces.
Meanwhile, strain the braising liquid into a saucepan, let it settle for a few minutes, skim the fat from the top with a ladle, and reduce over medium-high heat until the liquid coats the back of a spoon. Add the butter (if desired), stir to combine, and spoon over the short rib before serving.