Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Monday, May 15, 2017

Recipe: Wine Braised Boneless Short Ribs, Top 8 Allergen-Free




Over the past few years and making my short rib recipe a million more times, I’ve further refined my recipe to suit my needs. Here’s my final recipe (well, final as of May 2017).


***

Wine Braised Boneless Short Ribs, Top 8 Allergen-Free 
Serves 6-8 people

Ingredients
3 pounds beef short ribs, boneless 
Kosher salt to taste 
1-2 T extra virgin olive oil (extra oil if needed for sautéing vegs)
1 yellow medium-sized onion, peeled and chopped
2 carrots, peeled and chopped
2-4 cloves of garlic, minced
½ bottle 750-ml bottle good dry red wine 
15 ounces (1 can) of organic diced tomatoes and juice
32 - 48 ounces of water 


Method



1. Preheat oven to 350°F. While you’re prepping the vegetables, take the meat out of the fridge and let it come up to room temperature. 



2. Pat the meat dry. Season the rib meat on both sides with a pinch of Kosher salt. Heat oil in a large, heavy bottomed ovenproof pot over medium high heat. Add ribs and brown them on both sides. Get a nice sear on there. Work in batches so that the ribs aren't over-crowded.



3. Transfer the ribs to a plate. Use the fat that came off the ribs combined with the oil to sauté the carrots and onion on medium heat, stirring often, until softened, about 5 - 7 minutes. Then add the garlic and sauté for 1 minute or until fragrant. (Don’t burn your garlic, people!) Add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan.  Boil the wine / veggie mixture for 10 minutes or until slightly reduced and fragrant. 



4. Return the ribs and any juices to the pan. Add water and the can of tomatoes, making sure the liquid covers the ribs. Bring to a boil, turn off the heat; cover with foil (or pot top) and place in the oven. Braise the meat, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

5. The next day about one hour before you are ready to serve, remove the excess fat that has solidified at the top from the overnight chilling. Remove the rib meat; boil the liquid until it has reduced a bit, about 10-15 minutes. Taste for seasonings and adjust. Place rib meat back into the pan with cooking liquid and cook over medium heat, about another 20 minutes or the meat is spoon-worthy (yes, you can spoon this meat dish!).  

No comments: