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Michael Symon Braised Veal Short Ribs

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Want to add delicious flavor to your short ribs? Braise ’em!


2 cups celery (large dice)
2 cups carrots (peeled and large dice)
2 1/2 cups onion (large dice)
1 fresno chile (quartered)
3 cloves garlic (peeled and smashed)
12 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon whole coriander
1 bottle dry red wine
6 pounds veal short ribs on the bone
4 tablespoons olive oil (divided)
1 cup flour (for dredging)
2-4 tablespoons tomato paste
8 cups chicken stock
flaky sea salt
1/2 cup parsley (chopped)
1 tablespoon lemon (zested)
1 teaspoon lemon juice
2 cloves garlic (minced)
1/4 teaspoon salt
2 tablespoons olive oil

For the Marinade: in a large bowl or bin add the celery, carrots, onions, fresno chile, garlic, thyme, rosemary, bay leaves, black peppercorns, coriander, and red wine. Add the ribs and submerge in liquid and refrigerate overnight. The next day, remove the ribs from the marinade and pat dry. Strain the aromatics from the liquid, reserving the wine and aromatics separately.
For the Braise: preheat the oven to 325ºF.
In a large Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Season the flour and ribs with Kosher salt and freshly ground black pepper. Dredge the ribs in the flour, shaking off any excess. Add half of the short ribs to the pan and sear on all sides until browned, 3-4 minutes per side. Remove the ribs to a plate. Repeat with remaining oil and ribs.
Pour off excess fat from the Dutch oven and place over medium heat. Add the strained aromatics to the pan, season with Kosher salt and cook until softened about 5 minutes. Add the tomato paste and cook, stirring about 2 minutes. Add the reserved wine, bring to a boil and reduce by half, about 30 minutes. Add the chicken stock and short ribs, cover and place in the oven for 2-3 hours or until the meat is very tender. Remove from the oven, separate the meat from the bones, discarding the bones. Serve the ribs on a platter, spooning the sauce over the top. Sprinkle with sea salt and garnish with gremolata.
Helpful Tip: This dish can be made ahead, after removing the ribs from the oven allow the short ribs to cool in the braising liquid overnight in the refrigerator (with the meat still on the bones). The next day, remove the short ribs from the liquid and place in a shallow pot. Place the Dutch oven over medium heat to reheat the braising liquid. Strain the braising liquid over the short ribs and place the saucepan over medium heat until ribs are warmed through.
For the Gremolata: In a medium bowl, add the chopped parsley, lemon zest, lemon juice, garlic, salt and olive oil and mix together. Allow the sit at room temperature and serve with the braise.
Helpful Tip:
– Substitute veal for beef short ribs!
– Use beef stock or water instead of wine!
– Braise the short ribs a day ahead. Reheat them the next day – they’re extra delicious and tender!

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