How to make finger lickin’ good braised short ribs of beef

Ko`olau Ballrooms & Conference Center

Helping you create the perfect menu for your next big event is what the experts at Ko`olau Ballrooms do every day. Host Jobeth Devera joins executive chef Jim Gillespie in the kitchen to learn how to make a classic dish.

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Braised Short Ribs of Beef with Roasted Red Pepper Sauce
~ Serves Four ~

2# boneless short rib or chuck flap
Salt and pepper
3 Tbsp vegetable oil
1 cup diced onion
1 each carrot, peeled
1 stalk celery
½ cup diced roasted red pepper
1 cup red wine
¼ cup tomato paste or ½ cup diced tomato
2 each bay leaves
2 Tbsp melted butter
2 Tbsp flour

Preheat oven to 350˚. Season short rib with salt and pepper. Heat vegetable oil in an oven safe shallow pot. Sear the beef on all sides to a light brown. Remove the beef and drain any excess oil. Add in the onions, celery, and carrot. Sauté until onions are translucent. Add in the roasted pepper and tomato paste. Lightly sauté the paste. Deglaze the pot with the red wine. Reduce the wine by half, add in the bay leaves and the beef. Add in enough water to just cover the beef. Bring to a boil then reduce to a simmer. Cover the pot with a lid and place in the oven. Bake in the oven for 3 ½ hours or until tender. Carefully remove the pot from the oven. Remove the beef from the pot and reserve on the side. Reduce the broth over medium heat until it starts to thicken. Skim any fat off the top of the broth. In a small sauté pan heat the butter and flour together to make a roux. Cook the roux for one minute until it starts to emit a nutty odor. Whisk the roux into the broth and allow to cook out and thicken the broth. Slice the beef and arrange on a serving platter and smother the beef with the sauce and serve.

Note: after searing and starting the sauce you can finish cooking process in a crock pot.