Chef Michelle Bernstein’s Braised Short Ribs of Beef

May 17, 2010

Cooking Like the Stars a Temple Israel Miami fund raiser for Feeding the Homeless.  Food and chefs were fabulous. It was great fun emceeing all of them.  Celebrity chef Michelle Bernstein’s braised ribs were a amazing.  Here’s her recipe.

Braised Short Rib of Beef
Chef Michelle Bernstein

Serves 4
8 short ribs of beef (1 1/2-inches to 2 inches thick) centner cut, 2-3 bone ribs, trimmed of excess silver skin and fat

Cure
1-5 cups light brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon five spice powder
1 tablespoon powdered ginger
Combine all ingredients for the cure together.  Toss the ribs in the cure, place in the refrigerator over night.

Cooking the Ribs
2 tablespoons canola oil
2 tablespoons carrots, peeled, diced
2 celery ribs, diced
1 Spanish onion, diced
3 garlic cloves, minced
2 tablespoons ginger, peeled and minced
1 jalapeno pepper, cut in half
Zest of 1 orange
1 cup chicken broth
38 ounces veal demi glace
Optional: 1 tablespoon soy sauce and 1 tablespoon brown sugar
Butter to finish

Remove ribs from the cure, do not rinse off.  In a large roasting pan over medium-low heat, sear the ribs on all sides.  Remove ribs from the pan and carefully remove almost all of the oil, keep about 1 tablespoon of oil in the pan.  Add the carrots, celery, onion and garlic and cook until onions are translucent.  Add all other ingredients.  Allow to come to a boil while placing the ribs back in the pan.  Bring liquid back to a boil, cover and place in a 350 degree oven until tender (about 4 hours.)  Check every 30 minutes to make sure the liquid in the pan covers about 2/3 the way up the ribs.  When tender, carefully remove the ribs from the liquid (the bones should fall off.) Skim as much fat off the top as possible.  Simmer the cooking liquid until it is reduced by 1/3.  Taste the sauce, check for salt and spiciness.  Add soy sauce mixture if desired.  Add a little butter to soften the flavor and give sheen.  Serve the rib with some of the sauce spooned on top.