All About Braising: The Art of Uncomplicated Cooking by Stevens Molly

Author:Stevens, Molly [Stevens, Molly]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2004-10-17T00:00:00+00:00

BROWNING THE SHORT RIBS UNDER A BROILER

You can also sear the ribs under the broiler, not in the braising pan on top of the stove. In place of Step 4, preheat the broiler on high and adjust the oven rack so that it sits about 6 inches from the flames or heating element. Arrange the ribs 1 to 2 inches apart on a rimmed baking sheet (a half sheet pan) or broiler pan, and slide them under the broiler. Broil, turning with tongs as each side browns, until sizzling and chestnut brown on all sides, about 5 minutes per side. Transfer the ribs to a platter, without stacking. Pour off and discard the grease remaining in the pan, and deglaze to capture any precious caramelized beef drippings: Set the pan over medium-high heat, add a small amount of ale, stock, or water, and bring to a boil, stirring with a wooden spoon to scrape up and dissolve the drippings. Reserve this liquid.

Heat 1 tablespoon oil (you will only need 1 tablespoon in all if using this recipe-method) in a medium Dutch oven or other heavy braising pot (4-quart) over medium-high heat. Add the onion and carrot to the pot and continue with Step 5 as directed above. In Step 6, add the deglazing liquid from the broiler pan, along with any meat juices, when you add the short ribs.

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