Diary of a Secret Housewife: Honey Braised Short Ribs

I love doing shabbat dinners on Friday night, especially with friends.  But I get home from work so late that I often feel overwhelmed with the idea of cooking a whole dinner from scratch Friday night.  

But then I discovered braised short ribs.

They are legen . . . wait for it . . .

DARY.  Seriously, these ribs are so succulent, tender, and delicious.  And best of all, you can -- indeed, you should -- make them a day or two ahead of when you are going to serve them.  So when company arrives, all you have to do is heat up the ribs, make some sort of starch, toss a salad, and accept the compliments.

Honey Braised Short Ribs (adapted from Tyler Florence's recipe)

3 tablespoons extra-virgin olive oil

4 pounds short ribs (boneless, imo, tastes better, though boned-in allows for a prettier presentation)

Kosher salt and freshly ground black pepper

1 medium onion, chopped

1 cup chopped celery

3 carrots, chopped + 1 cup extra carrots, chopped

1 tablespoon sweet paprika

1 teaspoon caraway seeds

3 sprigs fresh rosemary

1/2 cup honey

1 cup dry red wine

2 cups beef stock

For the short ribs: Preheat the oven to 325 degrees F.

In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. 

Add the onion, celery, the 3 carrots, paprika, caraway, and rosemary to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Add more broth or wine if necessary.

Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, about 3 hours. 

Remove the meat to a separate plate.  Strain the braising liquid, removing and disposing of all solids (though you can keep the carrots if you don't mind picking them out).  Add the final cup of chopped carrots.  Cook the liquid (with carrots) over high heat until it is thick and syrupy.  (This should give you carrots that are cooked but not mushy.)

Return meat to pot.  Refrigerate overnight (or until 1 hour before serving).  About an hour before service, take pot out of the refrigerator. Skim the fat -- this should be easy, as the fat will have solidified.  Heat the goodness, covered, over low heat.  Serve with mashed potatoes.  And miso-glazed brussel sprouts.