Braised Short Ribs
This recipe is scaled for home use from the professional yield used at Marino’s Italian Kitchen and Bar.
Bone-in short ribs
2 lbs
Carrots (peeled & chopped)
1/3 each (approx. 1 small)
Celery (chopped)
1 small stalk
Yellow onion (peeled & chopped)
1/6 each (approx. 2 tbsp)
Fresh herbs (Rosemary, thyme, bay leaf)
1 small sprig/sachet
Tomato paste
3 1/3 tbsp
Honey
1 tbsp
Garlic (minced)
2 tsp
Dry red wine
1/3 cup (approx. 5 tbsp)
Chicken stock
3/4 cup (approx. 12 tbsp)
Short rib dry rub (see below)
2 1/2 tbsp
Short Rib Seasoning (Small Batch)
Ingredient
Quantity
Garlic powder
1 1/2 tbsp
Onion powder
1 tbsp
Paprika (sweet)
2 tsp
Kosher salt
1 1/4 tsp
Black pepper (coarse)
2/3 tsp
Dried red bell peppers
1 1/4 tsp
Dried oregano
1/3 tsp
Ground cumin
1/3 tsp
Brown sugar (packed)
1/2 tsp
Dried parsley
1/4 tsp
Method
1. Season: Season the bone-in short ribs liberally with the dry rub blend.
2. Sear: On a grill over medium-high heat (or in a heavy-bottomed pan), sear the ribs until all sides are deeply browned. Set aside.
3. Caramelize: In the oven, roast the carrots, celery, and onions until they are well caramelized and slightly charred.
4. Sauté Paste: In a large pot or rondeau with olive oil, sauté the tomato paste for 3––5 minutes until it darkens and begins to stick to the pan.
5. Deglaze: Deglaze the pan with the red wine and reduce the liquid by half. Stir in the honey and chicken stock, then bring to a simmer.
6. Combine: Return the seared ribs to the pan. Add the garlic, herbs, and roasted vegetables. Ensure the liquid covers roughly ¾ of the meat.
7. Cover: Place a piece of parchment paper over the ribs, then tightly wrap the pan with foil or a tight-fi tting lid.
8. Braise: Transfer to a 250°F oven and braise for approximately 4 hours or until the meat is fork-tender.
9. Finish: Carefully remove the ribs and strain the braising liquid. Skim off excess fat and reduce the liquid if necessary to reach a desired consistency. Adjust seasoning to taste.
10. Serve: Serve the ribs fi nished with the reduced braising jus.
Marino’s Italian Kitchen and Bar
Located within Desert Ridge Marketplace – 21001 N Tatum Blvd Unit 40-1365, Phoenix, AZ 85054
(480) 247-8660
marinositaliankitchenandbar.com
For recipes and more information about Marino’s Italian Kitchen and Bar call (480) 247-8660 or go to marinositaliankitchenandbar.com
Dining and Cooking