World Fare's Worcestershire Braised Short Ribs

Recipe courtesy 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*
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.