Braised Short Ribs #2

subheading: Dry Brine:

2 to 4 lb beef short ribs

note: Generously coat all sides with

Coarse ground SPG (or just salt)

note: dry brine in the fridge overnight

subheading: Sear:

Oil

note: Put a little oil in a slow cooker and sear the short ribs on all sides. Do not let anything burn.

subheading: Liquid Prep:

note: Remove meat and throw in

1 yellow onion, roughly chopped

2 to 3 carrots, roughly chopped

1 to 2 celery stalks, roughly chopped

note: brown for a few minutes then stir in

1 tbsp (15 ml) tomato paste

note: Right before the tomato paste burns (it'll happen in a minute), deglaze with

3 cups (750g) chicken or beef stock

subheading: * If using chicken stock, add:

1 tbsp BTB Beef

subheading: Braise:

note: Return meat to the pot (liquid should NOT completely cover the meat)

note: Slow cook @ 220°F for 6 to 8 hours

subheading: Sauce:

note: Carefully remove meat (will fall apart easily)

note: Strain the braising liquid and discard the solids

note: De-fat the braising liquid and throw into a wide pan

note: Bring it to a boil and reduce it to a glaze - about a half hour.

note: Stir it constantly toward the end to keep it (and maybe reduce the heat) to keep it from sticking and burning.

note: Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own).

subheading: Serve:

Meat, drizzled with glaze sauce

mashed potatoes

peas

Page footer