Grandpa Joe's
Braised Short Ribs

You will be amazed at how good this tastes!

About this recipe

This recipe is a recreation of a menu offering at the Michigan State University Club in East Lansing many years ago.  The original version calls for Kobe beef.  Many thanks to the chef there for sharing his wonderful ideas.

The rich sauce that results makes Whipped Potatoes or Roasted Vegetables the perfect accompaniment.

Ingredients

  • 5 pounds boneless short ribs
  • 1 red onion
  • 1 fennel bulb
  • 1 leek
  • 4 carrots
  • 2 sprigs fresh thyme
  • 2 sprigs fresh Italian parsley
  • 2 bottles Guinness Stout
  • 2 ounces demi-glace
  • kosher salt
  • freshly ground black pepper
  • extra virgin olive oil

Directions - Day 1

  1. Roughly chop the onion, leek, and carrots and sauté over medium-high heat in olive oil.  Season with salt and pepper.  When lightly browned, distribute the vegetables evenly over the bottom of a large roasting pan.  Add the thyme and parsley to the roaster.
  2. Season the short ribs with salt.  Using the same sauté pan, and working in small batches, sear the meat on two sides over high heat.  Remove the ribs to the roasting pan and arrange in one layer.  Season with freshly ground black pepper.
  3. Reduce the heat to low and add the Guinness Stout to deglaze the pan.  Add the demi-glace and whisk to combine.  Do not let the liquid boil.  Increase the liquid temperature only enough to dissolve the demi-glace and deglaze the sauté pan.  Then add the liquid to the roasting pan.  The meat should sit in the liquid and be less than half immersed.  Cover the roasting pan tightly with aluminum foil and bake in a 200° F oven for 4 hours.
  4. Carefully remove the ribs to a plastic storage container.  Strain the braising liquid through a fine mesh sieve, pressing as much liquid from the vegetables as possible.  Discard the vegetables.  Pour the braising liquid over the ribs, cover, and refrigerate for at least one day, or up to four days.

Directions - Serving Day

  1. To prepare for serving, first skim the congealed fat from the top of the liquid and discard.  Then, reheat the sauce separately in a covered Dutch oven.  Bring the liquid to a boil and re-season with salt and pepper, if necessary.  If the liquid is too thin, simmer, uncovered, until the desired consistency is obtained. 
  2. Finally, add the meat and simmer, covered, for 10 - 15 minutes, or until the short ribs are heated through.
The sautéed vegetables and browned short ribs ready for the oven.
Braised Short Ribs with whipped potatoes and roasted carrots.

Notes

  • The sauce also can be thickened with a roux, prepared by mixing equal amounts of all-purpose flour and water or beef stock.  Usually, a quarter cup (or less) of each is sufficient.
  • Bone-in ribs can be used here, but the boneless ribs are much meatier and work best for this dish.  Ask your butcher if you don't see them on display.
Posted: February 2014; pictures added June 2015.