New Kid on the Block

There is a little known about this delicious cut of beef called short ribs.  Few partake because of long preparation and the fattiness of the cut scares others.  But enter grass fed, now available at many stores, and arterial clogging becomes a thing of the past while flavor comes front and center.  Making the sauce in which braised short ribs are cooked is a time consuming labor.  But an hour and a half in the kitchen makes enough of this jewel for 6 quarts (serves 6-8) or 12 pints (serves 2-5) of put away Braised Short Rib Sauce.  Total preparation for a meal (not counting rib cooking time) becomes less than 15 minutes for a dinner that will be cherished and requested over and over.

     Adhering to the good canning practices outlined in previous articles prepare the recipe below to make six quarts:

  • 4 Bottles rich, red wine
  • 4 cups tomato juice (canned or bottled)
  • 2 cups honey
  • 24 oz. tomato paste
  • 12 cloves garlic minced
  • 6 cups yellow onion chopped
  • 4 cups celery diced
  • 6 cups carrots cross sliced
  • 2 orange peels in small strips
  • 24 pepper corns, whole
  • 8 sprigs thyme

     Prepare and measure placing all in a non reactive (like stainless-see previous blogs) pot.  On high heat and stirring often bring to a boil.  Reduce heat, cook for ten minutes before returning to a boil.  Test pH of mix insuring it is below the maximum safe level of 4.3.  If above add addition tomato paste and wine in equal quantities until pH is safe.  Stirring to get equal distribution of solids into each jar, fill sterile canning jars and seal with sterile, new, canning lids.  Invert for two minutes.  Store in cool, dark pantry.

To make braised short ribs salt and pepper the meat-all sides and place in a very hot skillet braising all sides for about 15-30 seconds per side, remove.  In a non reactive oven pan-glass works well- that fits the ribs without a lot of excess space, place the ribs and pour in the jar of short rib sauce. If the liquid does not cover the ribs add some water (it will steam off).  Cover the pan with a lid or foil and place in a preheated 350 degree oven.  Bake for 4 hours.  Remove, carefully remove the tender ribs.  Strain and pour the sauce into a non reactive pan and reduce (about ten minutes) while removing the bone and grizzle near the bone off each rib (optional).  Divide the ribs among the plates, I like serving on top of brown rice, and add some thickened sauce.  It will be a meal not soon forgotten.

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