Braised Painted Hills Boneless Beef Short Ribs

This recipe using high quality beef from painted Hills yields a wonderful food adventure.

About Painted Hills Beef: Whether you’re enjoying one of our thick, tender steaks, a juicy burger, or a traditional Sunday roast beef, you can be confident that Painted Hills Natural Beef will simply be the best beef you’ve ever had. That’s because we raise our cattle the way nature intended, resulting in a superior beef that provides a consistent experience, from cooking to enjoying- no matter the beef, no matter the preparation.

Braised Painted Hills Boneless Beef Short Ribs

6 pounds boneless Painted Hills Beef Short Ribs, cut into 2 inch pieces
Salt and freshly ground black pepper

1 cup flour or corn starch (GF)
1 tablespoon olive oil
2 medium onions, chopped

3 carrots cut into I inch pieces
4 large garlic cloves, minced
1/2 cups dry red wine
1 1/2 cups beef broth
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
1 (1-pound) bag peeled baby carrots
Finely chopped fresh parsley leaves, for garnish

5 pounds Yukon Gold Potatoes Peeled

Braised Painted Hills Boneless Beef Short Ribs – Directions

For Short Ribs:
Preheat oven to 250º.
Season the short ribs with salt and pepper and dust with flour (or cornstarch GF). In a large saute pan over high heat, heat 2 tablespoons of oil until very hot. Carefully place the short ribs in the oil, and sear both sides until very well browned and caramelized. Do in batches in necessary. Remove the short ribs, set aside and drain the oil. Add carrots and onions; cook over medium heat until tender. Deglaze the pan with red wine and reduce the wine until almost dry. Add the beef stock, bay leaf, and herbs. Bring to a boil. Once boiling, reduce the heat and simmer for 45 minutes. Strain the liquid through a fine chinois. Discard the strained vegetables and herbs. Add the short ribs back to the liquid, pearl onions and peeled carrots and bring to a simmer. Place in the oven for 2 ½ -3 hours, covered, until the short ribs are fork tender. Place the beef and vegetables in a casserole dish and keep warm. Skim the oil off the liquid, bring to a boil and reduce the liquid to about 3 cups and pour over beef. Adjust seasonings.

For Potatoes:
Preheat oven to 350º.
Place potatoes in a large pot; add enough cold water to cover by 1 inch. Bring to a boil and cook until tender, 15-20 minutes. Drain and place potatoes in a ricer. Add butter and cream; mix well. When ready to plate spoon potatoes onto a plate with an ice cream scoop, make a small well in the potatoes and spoon sauce and short ribs and vegetables over the potatoes. Garnish with parsley or other fresh herbs.

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David Darugh, Executive Chef https://www.bestchefsamerica.com/david-darugh