Loaf Pan Short Ribs for Two
Ingredients: Beef short ribs, Kosher salt, Freshly ground black pepper, Cayenne, Oil · 360 min cook time · 650kcal · ~₩35,000
Ingredients
3pieces Beef short ribs, 1pinch Kosher salt, 1pinch Freshly ground black pepper, 1pinch Cayenne, 1tbsp Oil, 1개 Onion, 1tbsp Tomato paste, 1spoon Flour, 0.5cup Sherry wine, 2cup Broth (chicken or beef), 1개 Carrot, 1stalk Celery, 1sprig Rosemary, 1sprig Thyme, 2servings Mashed potatoes
Instructions
1. Generously season beef short ribs on all sides with kosher salt, freshly ground black pepper, and optionally a pinch of cayenne.
2. Brown the seasoned short ribs over medium-high heat in a little bit of oil until nice brown color is achieved on all sides. Transfer browned ribs to a standard 9x5 loaf pan.
3. In the same pan with rendered fat, add chopped onion and a big pinch of salt. Cook for 5-6 minutes until beautifully browned, aiming for golden brown to golden black pieces for a rich sauce color.
4. Add tomato paste and a spoon of flour to the onions. Cook, stirring, for about 2 minutes to cook out the rawness.
5. Deglaze with sherry wine (or half wine vinegar and half water). Let it boil for about 1 minute to reduce slightly.
6. Transfer broth (chicken or beef) to the pan. Stir and cook for 3-4 minutes until it reduces and thickens slightly. Turn off the heat and reserve the sauce.
7. Place the loaf pan with short ribs on a baking sheet. Add cut-up carrot and celery, rosemary, and thyme over the ribs.
8. Pour the braising liquid (sauce) evenly over the top. Cover the loaf pan tightly with heavy-duty foil, crimping the edges.
9. Braise in a 325°F (160°C) oven for 3 to 3.5 hours, or until the meat is fork-tender. Remove short ribs to a plate.
10. Add another splash of broth to the pan with the sauce, stir to release trapped fat. Let cool, then wrap and refrigerate overnight (or for a few hours until fully chilled).
11. The next day, remove the pan from the fridge, unwrap, and scrape off the hardened fat from the surface of the sauce. Wrap and refrigerate the short ribs as well.
12. Nestle the short ribs back into the defatted sauce. Baste to moisten the tops.
13. Pop back into a 350°F (175°C) oven for about 45 minutes, or until heated through and succulent. Baste the tops before serving.
14. Serve over mashed potatoes, with some of the carrots and plenty of the spectacular sauce. Finish with a sprinkling of fresh thyme leaves.
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