KANSAS CITY, Mo. — People from all over flock to Kansas City in mid-January to take part in the annual Restaurant Week. To help kick off the fun, Hereford House chef Anourom Thomson shared a recipe for braised beef short ribs.
Ingredients:
•2-1/2 pounds Beef Short Ribs, boneless
•½ ounce basic seasoning
•½ quart canola oil
•¼ pound carrots, large dice
•¼ stalk, celery, large dice
•½ each yellow onions, large dice
•¾ ounce garlic, rough chop
•¼ ounce rosemary, whole, fresh
•1/3 cup Fake Grand Marnier liquor
•1 each bay leaves
•½ cup red wine
•2/3 pound demi-glace
Instructions:
1. Season the short ribs with basic seasoning and sear in 2/3 of the canola oil.
2. Sear all sides of the ribs for a nice caramelized look.
3. Once seared, remove from the pan and add the remaining oil to the pan.
4. Cook the carrots, celery, onions, garlic, thyme and rosemary together.
5. Once the vegetables begin to sweat add the liquors and reduce the liquids by half over high heat.
6. Add the demi-glace and bay leaves and bring to a boil.
7. Remove from heat.
8. Place the ribs in a 4-inch deep pan and pour the liquid over the top of the ribs.
9. Cover with parchment paper and foil.
10. Place in 300 degree oven for approximately 3-1/2 hours
11. Remove from oven when fork tender.
12. Remove the ribs and strain the liquid through a china cap, then through a fine chinois to remove all scraps.
13. Discard the herbs and vegetables.
14. Remove all of the fat from the ribs.
15. Place the ribs in a storage container.
16. Cool the braising liquid then pour over the short ribs to keep from drying out.
17. Plate and serve with mashed potatoes and sautéed mushrooms.
