Travel Reference
In-Depth Information
255
Molasses Brined Melting
Beef Short Ribs
DAY 1: EARLY PREPARATIONS
Combine all brine ingredients, except meat, in a large
nonreactive bowl and refrigerate for 1 hour.
BRINE
1 cup molasses
½ cup kosher salt
3 tablespoons Worcestershire
sauce
Next, place beef into the liquid brine and submerge.
Cover with plastic wrap touching beef so that it is com-
pletely covered with brine. Cover again with plastic
and refrigerate overnight.
2 fresh bay leaves
1 tablespoon whole fresh thyme
2 tablespoons whole black
peppercorns
1 tablespoon dry mustard
DAY 2: COOKING AND SERVING
Remove the short ribs from the brine. Let ribs rest on
a paper towel or a wire resting rack to dry out. Season
with salt and pepper. Preheat oven to 350 degrees.
1 small white onion,
rough chopped
6 cups warm water
4 pounds boneless beef short ribs,
cut into 5-6 ounce portions
In a medium roasting pan, sear short ribs on both sides
until golden to dark brown. Remove ribs from pan and
add onions, carrots, and celery. Cook until brown. Add
veal stock and ½ cup molasses and stir to combine.
SHORT RIBS
1 large onion, rough chopped
1 carrot, rough chopped
2 ribs of celery, rough chopped
2 quarts of veal stock
Return the short ribs to liquid and cover with alumi-
num foil. Cook ribs in oven for 2-3 hours. When done,
they should be tender but not fall apart. Remove pan
from oven, remove ribs from pan, and reduce liquid,
skimming off any fat. Return ribs to sauce and keep
hot on stovetop.
½ cup molasses
(
continued on next page)
