I think there may perhaps be no finer, tastier, more succulent food than a nicely done braised beef short rib with the proper straining and reduction of the braising stock to a thick consistency.
Started about 9:30 am. Seasoned the meat with salt & pepper, then chopped the leaves of the thyme, rosemary, and sage, rubbed it all over them and let them sit dry for 30 minutes. I then covered them with the bottle of red wine, and just let it sit out on the counter for the next four hours.
About 2:30 pm, I removed the meat and placed the marinade in a large saucepan on high to reduce by about half. I opted to use a good amount of coconut oil in a very hot fry pan to brown the meat. As you can see, it does a very fine job of browning.
At that point, I placed all in my covered braising pot, meat on the bottom. Oven to 375F. Chopped up 2/3 of the carrots, skin & all. Chopped the onion, skin and all, 2 cloves of garlic chopped, skin and all, and the mushrooms, chopped. Everything goes on top of the meat, covering it in a layer.
No added seasoning.
Now I pour the reduced marinade over everything, and also one quart of the unsalted Kitchen Basics Real Beef Stock, hands down the best and I have tried them all.
Into the oven at 3 pm, and it was about 6 pm or so when I checked and it was done.
Proceeded to get potatoes to boil, and then carefully removed the ribs so as to not have them fall apart, put them in a covered dish, in the oven at 140 keep warm setting.
The wine marinade and quart of stock had reduced down substantially, but very thick. Strained it and de-fatted it with a fat separator, a very essential kitchen tool. Then that went on the stovetop and I added about 1/2 quart of fresh stock to thin it down and complete the sauce.
Plain mashed russets made with modest butter, half & half, and seasoning. On the side is a simple green salad like this:
Very simple green leaf and chopped green onion. The vinaigrette is classic French, with Maille Dijon Originale, extra virgin olive oil, and red wine vinegar. Pinch or so of salt & pepper.
Beatrice said it was not only the best of the short ribs I’ve done in the past, but my best dish ever. It was for four, none left. Looks like the red wine marinade with the three herbs is a definite winner. The succulent meat really took on the thyme and sage very nicely, with only a mild hint of the often overpowering rosemary.
…And oh, yes, I just ordered some white plates and bowls from Amazon for better presentations going forward.