Ideal way to soften meat

Christopher Williams

Braising is the most ideal method of tenderizing a tough cut of meat, by allowing it to simmer in an appropriate liquid in order to break down the tough connective tissues within the meat. This has long been the accepted method amongst chefs for good reason, if done properly, it works. It seems to me that the bulk of tough cuts come from red meats, such as beef. One such cut that is notoriously tough is the short rib. It is also the perfect candidate to prove the merits of braising. Below is a simple recipe that even the most novice of cooks can pull off with amazing results and a guarantee of accolades.

BRAISED BEEF SHORT RIBS
5 lbs Beef Short Ribs
2 lbs Yellow Onion, diced
1 lb Carrots, diced
1 lb Celery , diced
1 T Garlic, minced
3 qt Burgundy
3 qt Beef Stock
4 ea Bay Leaves, whole
TT Kosher salt/ Black Pepper
2 T Vegetable Oil, for sauteing
8 oz Butter, melted
8 oz Flour
Begin by seasoning the sort ribs liberally with the salt and pepper, return them to the refrigerator while you prepare the braising liquid.
In a stock pot, add your diced veggies, a bit of salt and pepper and begin sauteing them at a low heat, continuing to stir, until they begin to make a stock. Add your garlic and continue cooking for about 3-4 minutes. Add your bay leaves and Burgundy and turn the heat up to a medium heat. This is where some patience is required. Your are wanting to reduce your wine by 2/3, and this takes some time. Allow it to reduce and you will taste the difference. When your wine has finally reduced, add the beef stock and continue to simmer and reduce this by half.
Meanwhile, allow your butter to melt in a separate pan at a low heat. Once your butter has completely melted, begin whisking your flour in and allow the mixture to cook until you can smell a nutty aroma. Use your roux(butter/flour mixture) to thicken your braising liquid once it has properly reduced. You are looking for a sauce-like consistency, something that coats the back of a spoon. When sauce is finished, remove from heat.
Preheat oven to 325.
Now, place the vegetable oil in a large saute pan and turn your heat to a medium high. When oil is thoroughly hot, sear your short ribs on all sides. Be sure to allow them enough time to get a nice deep color. Remove the ribs from the pan and place bone side down in a roasting pan at least 4 inches deep. Pour your sauce over the ribs, making sure to cover them by at least half.
Now, place a piece of parchment paper on top of the ribs and cover pan with foil. Bake at 325 for about five hours or until the ribs are fork tender. Serve over mashed potatoes or by themselves, using the liquid as sauce.
FOR BEST RESULTS: after cooking the ribs initially, allow them to cool uncovered under refrigeration overnight. The following day, skim the now hardened fat off, re wrap and return to an oven at 375 for about an hour and a half to two hour, or until they reach an internal temperature of 170. Since the short ribs are a particularly fatty cut, I strongly suggest taking the next day approach so that you might more effectively skim off the fat. Enjoy!