Braised Short Ribs with Cherries
 

I'm going to make this recipe tonight for tomorrow (it is one of those things that taste better after a day in the refrigerator). It's absolutely delicious.

Get precut Korean-style beef ribs or have your butcher cut them in half.

Before thickening the sauce, I strain it and use a fat skimmer (one of those pourers with the spout attached to the bottom) to defat the sauce. (edit: just to be clear, I don't add any of the flour until the end before adding the meat and vegetables back to the sauce the final time).

For even a richer sauce, substitute veal or beef stock for some of the water.

(Scanned from Food & Wine)

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OK, here's my entire process. It does differ from the original recipe a bit.

Rub 5 lbs. beef ribs cut into about 2 in. length pieces with salt & pepper. Heat 1 Tbsp. olive oil in a deep pot until almost smoking and put half of the ribs in.

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Fry until browned, about 10 minutes. Remove meat to bowl or plate add another Tbsp of olive oil and brown second half of ribs. Add the them to first batch of ribs in side bowl or plate:

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Discard oil and fat from pot.

Add 1 1/2 cups wine, 3 cups water, and 1 cup veal or beef stock to pot and bring to a boil.

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Add shallots, garlic, salt, and reserved meat and any accumulated juices to pot. Return to a boil.

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Cover and turn heat to low or medium-low (just enough to keep it simmering). Let simmer for 2 1/2 hours.

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Stir in dried cherries, cover and cook another 30 minutes or until short ribs are fork-tender.

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Using a slotted spoon, remove meat, cherries and vegetables to side bowl or plate, returning any juices to pot as they accumulate. Boil liquid in pot until reduced by 1/2. Off heat.

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Strain liquid into large Pyrex measuring cup or other bowl, pressing down to extract all liquid. Add solid material, if any, back to meat and vegetables.

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Working in batches if necessary, defat liquid using gravy defatter or skim off fat with spoon.

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Return defatted liquid to pot and turn to medium-high to high heat. Add some water, wine or stock to 1/4 - 1/3 cup white flour and mix with a fork until flour becomes a smooth paste with no lumps.

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(My orchid grow lights turn on, making the colors weird)

Gradually whisk flour mixture into defatted liquid and bring to a simmer and whisk, cooking until liquid is thickened. Make more flour paste if necessary.

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Return meat, vegetables, and cherries to thickened sauce.

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Taste and adjust seasoning if necessary.

For best results, allow flavors to develop by refrigerating overnight then reheating over low to medium heat until heated through then serve, or bring to a simmer then serve immediately.

Sounds deliciouds--I'll have to try this one!

Catherine

Hi Catherine! :waving

I hope it works out well for you.

---------- Post added at 08:36 AM ---------- Previous post was at 08:31 AM ----------


Make sure you get tart no-sugar-added dried cherries, as some dried cherries have sugar added and will make the dish very sweet. It's still edible, but you don't want so much sweetness in a meat main course usually.

Looks good. It may work in a crock pot as well yes?

I don't see why not. You'd still have to brown the beef in a skillet first though.

I am finding I really like to use my crock pot and need to do it more. I have a rib recipe that I do and it calls for the oven but I do it in my crock pot. I brown them in a skillet first also.