Table 36 Cigars Chef's Table - Braised Short RibsOk, I know that this is the second beef dish that we have posted, but this one is worth it.  The richness of this dish holds up wonderfully to the Fellowship blend.  The hint of cinnamon in the beef accents some of the sweetly spicy notes in the stick creating a really unique taste experience.  The dish pictured has the beef over a scratch-made sweet potato pasta.  The vegetables and braising liquid were pureed after cooking and served as the sauce for the pasta.  It was fantastic.

6 bone-in short ribs (about 5 pounds)

Kosher Salt

Extra-virgin olive oil

1 large yellow onion, diced

2 ribs celery, diced

2 carrots, peeled and diced

2 garlic cloves, smashed

1 cup tomato paste

2 cups red wine

2 cups water

1 Tblsp. dried Thyme

½ tsp. Cinnamon

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the vegetables. Season the vegetables generously with salt and sautee until they are soft while scraping up the brown bits from the bottom of the pan.  Add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan again. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme and cinnamon. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.  Serve with the braising liquid.

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