Behind the Recipes
Braised Short Ribs by Chef Gavin Kaysen
Makes 6-8 servings
INGREDIENTS:
Marinade:
1 bottle port wine
1 bottle red wine
4 onions
8 small carrots
Braise and Sauce:
Vegetables from marinade
Wine from marinade
1 head of garlic- cut in half
1/2 bunch thyme
1/2 lb. butter
1 cup brown sugar
3 scoops tomato paste
2 cups armagnac
1/2 cup flour
PREPARATION:
Marinade:
1. Combine all of these ingredients with the short ribs and let sit for 24 hours.
Braise and Sauce:
2. Preheat oven to 300° F. Separate the short ribs, wine and vegetables. Heat a large roasting pan and till its smoking hot.
3. In a separate pot begin to reduce the wine skimming the foam from the top. Begin to sear the short ribs giving them nice color, once that is done add the vegetables, garlic and thyme to the roasting pan, letting it get some color.
4. Add the butter and continue to sweat the vegetables. Add the brown sugar and continue to cook. When these have melded, add the tomato paste, cooking for another 2 to 3 minutes, then deglaze with the armagnac. Once that has become dry, add the flour to the short ribs.
5. When all the short ribs are in the roasting pan, add the wine, bring to a boil and light on fire, when the fire goes out, skim and put in the oven, cook for 2 hours at 300° F.
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