It took a little bit of work over the span of two days to make these short ribs, but it was worth it. Like most affordable cuts of meat, these spare ribs require a long cook time in a bit of liquid. I spread the 4 or so hours of cooking over two days. The first day I browned the outsides of the ribs and then par-braised them in the oven for about 3 hours. Then they rested overnight in the fridge and the second day I was able to skim off the excess fat that had collected and then I popped them back into the oven for an additional hour. They were fall off the bone tender and the braising liquid made a glorious barbecue-like sauce that was so good. (I do have to say that I put a little too much on the plate pictured above making the polenta a bit soupy. Ugh. Next time I'd serve these with mashed potatoes and a little less sauce.)
Braised Short Ribs
adapted from From Emeril's Kitchen by Emeril LaGasse
2 1/2 lbs beef short ribs
1 quart water
1 large onion chopped
3 garlic cloves sliced thinly
1/2 c Worcestershire sauce
1/2 c packed light brown sugar
2 T kosher salt
2 T soy sauce
1 t red pepper flakes
salt pepper
Season the short ribs with salt and pepper. Preheat the oven to 350 degrees. Sear the short ribs in a pan set on medium-high. Place the browned ribs in a large baking dish. (You may want to work in batches to insure each rib gets browned properly.) In a bowl combine remaining ingredients. Pour mixture over ribs and cover. Bake for 3 hours or until ribs are just tender. Remove from oven and cool. Place in refrigerator overnight. The next day remove the layer of congealed fat and then bake for an additional hour at 350 degrees or until ribs are falling off the bone.
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