Braised Beef Short Ribs with Honey Glaze

Ingredients:

- 4 lbs. beef short ribs 

- 4 cups veal stock

- 1 cup dry full bodied red wine

- 4 tablespoons of salt

- 3 tablespoons ground pepper

- ½ cup of high temp cooking oil

for glaze:

- 2 tablespoons of honey

- 2 tablespoons BP’s Hot Stuff (or other Cajun style spice blend)

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Technique:

1. Preheat oven to 225F.

2. Season the short ribs well with salt and pepper.

3. Heat oil in a wide, shallow, heavy pan until very hot. Sear meat well on all sides, about 4 minutes a side.

4. Transfer short ribs from the hot oil to a roasting pan in a single layer, meat side down.

5. Pour off oil from searing but protect the glaze (crusty brown bits stuck to the pan). Reduce heat to medium and add the wine to the pan. Using a wooden spoon, scrape the crusty glaze so it dissolves into the wine. Reduce the wine until almost dry.  

6. Add beef stock to reduced wine and stir together.  

7. Pour wine and stock mixture over seared beef ribs so that they are almost entirely immersed.  

8. Braise short ribs in stock in the oven at 225F for about 2-3 hours.  

9. When the meat is fork tender and barely holding onto the bones, remove short ribs from the stock.

10. Strain and reduce the stock, and skim off any fat. Reduce the stock mixture at a low simmer, to about half of its original volume.

11. Increase the heat of the oven to 450F.

12. Arrange short ribs on a sheet tray, bone side down. Drizzle the exposed meat side of the ribs with honey and BPs spice mixture.

13. Flash ribs in the hot oven to crisp the glazing of honey and spice. Serve with the reduced stock.