Cooking From Memory ~ A Recipe Journal


Braised Ribs with ‘Twenty-Four Hour’ Sauce

 

(Photo Credit: http://www.epicurious.com/recipes/food/photo/Braised-Chile-Spiced-Short-Ribs-with-Black-Beans-351293 Braised Short Ribs Romulo Yanes)

Something remarkable happens to the meat when it’s allowed to swim in this ‘kettle of happiness’ for a good three hours over low heat. Taking the ribs out of the braising liquid after all that time is actually the hardest part of this recipe.  Well, at least the trickiest. The meat will be so “fall off the bone tender” that retrieving the meat without losing the bones will test your dexterity. Letting the ribs ‘set up’ in the refrigerator overnight will allow you to easily transfer them to the hot grill the next day. Grill ’em low and slow with the basting sauce.

This recipe (or one nearly like it) apparently started in a restaurant in New York and made it’s way to my kitchen.  While the original recipe calls for short ribs, I’ve prepared this recipe with both beef and pork ribs.

Ingredients ~

  • 2 T Olive Oil
  • 4 # Short Ribs (or beef or pork ribs)
  • 4 carrots
  • 1 onion
  • 1 leek (use just the white part)
  • 4 cloves garlic
  • 1 carton beef broth
  • ½ cup prepared BBQ sauce of your choice
  • 1 cup red wine (cabernet)
  • 2-3 sprigs fresh thyme (or 1 Tablespoon dried Thyme)
  • salt and pepper to taste
  • 6 Tablespoons butter

Method ~  

It is best to begin this process one day ahead.

In a large saucepan, heat the olive oil and brown the ribs on all sides. Transfer to a large cooking pot.  Deglaze the pan with some beef broth or red wine and pour over the meat.  Rough-chop the carrots, onion, leek, garlic, and place in a food processor with ¼ cup beef broth and process into a ‘mash.’ Transfer the mash to the large cooking pot. Add the BBQ sauce, beef broth, wine, thyme, salt and pepper.  The ribs should be covered with the braising liquid.  Simmer for 3 hours or until meat is ‘fall-off-the-bone’ tender.  Carefully remove the meat from the braising stock, transfer to a plate.  Cover the ribs and refrigerate 8 hours. Strain the solids from the braising liquid and refrigerate the sauce for 8 hours.  When you are ready to grill, reduce the sauce until it is thick and rich.  Once it is reduced, add the butter and baste the ribs while they are cooking on the grill.  Grill the ribs “low & slow” using indirect heat method, basting regularly with the reduced braising liquid.

 

~~With thanks to Paul Dean

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