Braised Short Ribs - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

This dish was a part of the entree for our "Cooking for the Cure" dinner party to benefit the Komen Breast Cancer Foundation.  Chef Russo used a home made demi glace for the sauce.  Of course you can use any of the commercially available demiglace products or beef bases.  He served it over a soft polenta with parmesan cheese for a tasty combination of flavors.

Ingredients:

10 lb. beef short ribs
1 large onion 
1 large carrot, diced
1 large rib of celery, diced
4 oz. dry red wine
2oz. tomato paste
8 oz. beef broth
2 1/2 cups reconstituted veal or beef demiglace.
2 bay leaves
pinch of dry thyme
salt and pepper to taste
3 oz. madeira or sherry

Trim ribs and season with salt and pepper.  Heat 2 tbsp vegetable oil in a heavy saute pan and heat until it starts to shimmer.  Sear the ribs on all sides to a deep brown, being careful not to crowd the pan.  Add more oil as necessary.

Add the onion, carrots and celery to the pan and cook, stirring from time to time until onions are carmelized.  Add the tomato paste and cook until it turns a deeper color and gives off a sweet aroma - about one minute.

Add the wine to the pan and reduce by one half.  Return the ribs to the pan along with any drippings they may have released.  Add enough stock and demiglace to cover them by two-thirds.  Add bay and thyme.

Bring to a gentle simmer over medium to low heat.  Cover the pan and transfer it to a preheated 350 degree oven.  Braise for 1 1/2 hours, turning ribs occasionally to keep them moistened evenly.  Transfer the cooked ribs to another pan and moisten with some of the braising liquid.

To finish the sauce, continue to simmer the cooking liquid until it has a good flavor and consistency.  Skim thoroughly to degrease the sauce.  Taste and adjust seasoning.  Strain.  Add madeira or sharry.  Serve ribs covered with the sauce.  Serves 10.