World Fare's Worcestershire Braised Short Ribs

Recipe courtesy of World Fare
Show: Unique Eats Episode: Adventure
TOTAL TIME: 17 hr
Prep: 1 hr
Inactive Prep: 2 hr
Cook: 14 hr
YIELD: 10 to 12 servings
LEVEL: Difficult

ingredients

  • Worcestershire sauce, recipe follows
  • Short ribs
  • 10 pounds beef short ribs
  • Kosher salt
  • Freshly ground black pepper
  • Grapeseed oil, for searing
  • Worcestershire sauce
  • Dash olive oil
  • 3 medium onions, sliced
  • 4 stalks celery, sliced
  • 3 carrots, sliced
  • 1 jalapeno pepper, chopped
  • 4 ounces anchovy fillets
  • 8 cloves garlic
  • 1/2 cup tamarind paste*
  • 1/4 cup grated fresh ginger
  • 1/4 cup peppercorns
  • 2 tablespoons cloves
  • 2 quarts balsamic vinegar
  • 6 tablespoons molasses
  • 3 quarts demi glace
  • Kosher salt
  • *Can be found at specialty Asian markets.
recipe tools

Directions

Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all the sinew.

Preheat the oven to 200 degrees F.

Generously season the short ribs with salt and pepper.

In a large pan add the grapeseed oil and heat until screaming hot. Place the short ribs in the pan and hard sear them on all sides. Once the ribs are nice and seared, remove them from the pan.

Deglaze the pan with a cup of the homemade Worcestershire sauce.

Place the short ribs in a roasting pan with the deglazed juice from the seared pan.

Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in the oven for 12 hours.

Serving Suggestions:

Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with horseradish smashed potatoes, and caramelized mirepoix (onions, carrots, celery).
In a large stockpot, add the olive oil, onions, celery, carrots, and jalapeno pepper. Cook the vegetables, stirring frequently, until caramelized. Add the anchovies, garlic, tamarind paste, ginger, peppercorns, cloves, vinegar, and molasses to the pot. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone.

Add the demi glace to the pot. Simmer the mixture for 1 more hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
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