Braising in the wok is easy and the perfect one pot meal. The ultimate comfort food especially when served over mashed potato puree.
Yields
Ingredients
1 pound Boneless short ribs (at least 4 ribs)
1 tablespoon Kosher salt
½ tablespoon Black pepper, ground
¼ teaspoon Chili flake
3 tablespoons Avocado oil
1 small White onion, medium dice
2 cloves Garlic, minced
3 ribs Celery, large dice
2 medium Carrots, chopped
2 cups Dry red wine
4 cups Beef stock or beef bone broth
4 sprigs Thyme
2 sprigs Rosemary
2 Bay leaves
½ cup Parsley, chopped
¼ cup Crushed tomatoes
3 tablespoons Extra-Virgin olive oil
¼ cup Chives, fine chopped
1 tablespoon Lemon zest
Nutritional information
No nutrition information available
Instructions
- Season short ribs with salt and pepper
- Set wok on high and add avocado oil
- When oil begins to smoke add short ribs and sear both sides over high heat
- Once short ribs are browned, remove and set aside
- Return wok on high heat
- Add chili flake, onion, garlic, celery, and carrots
- Cook on high until vegetables get some coloring
- Add short ribs, combine with vegetables and add wine
- Reduce wine by half
- Add stock, thyme, rosemary, and bay leaves
- Bring to a boil and reduce heat to low
- Add parsley and crushed tomatoes
- Cover wok and simmer for 2 hours, you may need to add a bit more liquid, until fork tender
- Remove herb stems and bay leaves with tongs
- Skim off any grease from the braising liquid
- Strain meat and vegetables out of broth. Take care to ensure short ribs remain whole.
- If still loose, reduce broth in wok over high heat for a couple minutes, or add a slurry to thicken
- Serve short ribs on top of braised vegetables (preferably with mashed potatoes)
- Ladle thickened braising liquid over short ribs
- Drizzle with olive oil and top with chives and lemon zest.