Tuck into these braised short ribs
Cafe Boulud’s Gavin Kaysen explains how to make this slow-cook dish
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Make dinner a meaty meal Feb. 20: Want a hearty and delicious dish for a cold winter’s night? Try chef Gavin Kaysen’s saucy, finger-lickin’ short ribs. Today Show Kitchen |
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Good food takes time — and winter is the right time to tackle a hearty, flavorful dish like this. Gavin Kaysen, executive chef at New York's Cafe Boulud, offers a recipe for this melt-in-your mouth meal.
INGREDIENTS
Day one: Marinade
Day two: Braise and sauce
For the day one marinade: Combine all of these ingredients with the short ribs and let sit for 24 hours.
First separate the short ribs, wine and vegetables. Now, get a big roasting pan and get it smoking hot.
In a separate pot, begin to reduce the wine, skimming the foam from the top. Now, begin to sear the short ribs, giving them nice color. Once that is done, add the vegetables, garlic and thyme to the roasting pan, letting them get some color. Then add the butter and continue to sweat the vegetables. Add the brown sugar and continue to cook.
Soon after, add the tomato paste, and cook for another 2 to 3 minutes, then deglaze with the armagnac. Once that has become dry, add the flour to the short ribs. Once all the short ribs are in the roasting pan, add the wine, bring to a boil and light on fire; when the fire goes out, skim and put in the oven, cook for 2 hours at 300 degrees F.
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