Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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All chef’s, once in a while :
WTF did I come in here for ??? 🙂

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Once in a while, I come across an unbelievable food bargain that I just MUST buy; these ribs are a typical example.
I had to go downtown Miami this morning, so on the way back home, I stopped at my Argentinian butcher in Hialeah to get some empanadas for lunch. There I saw these beautiful beef ribs for $ 3.95, which is less than a pack of chicken wings of equal weight will cost me at my neighborhood grocery store – go figure 😦
So, I had the empanadas for lunch, then started the ribs for a full-fledged, big and yummy dinner 🙂
(My butcher’s empanadas are as close to Argentinian empanadas as can be, nothing like the crappy ones one can usually get around here. After all, he is Argentinian)
But now let’s talk a bit about today’s beef rib dinner.
If you look at the pics of the preparation below, you might notice that the ratio of onions to meat is very high, about 2 to 1 in quantity. The reason is that since I usually don’t use red wine (or any other alcohol) in my cooking anymore, I like to add additional flavor and color by increasing the amount of caramelized onions and add some apple cider. It does not replace the red wine taste, but rather substitute one great flavor with another one. Also, instead of using flour to thicken the sauce, once the meat is tender, I remove it and set it aside, then push the onions through a fine mesh sieve and simmer the sauce another few minutes to thicken it.
And there you have it – another day, another wonderful meal 🙂
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Bon Appétit ! Life is Good !
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Click here for more Beef Ribs on ChefsOpinion
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Click here for Pork Ribs on ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season beef ribs with cracked pepper and kosher salt to taste

: saute ribs in 2 tblsp peanut oil

: saute on all sides until nicely browned (maillard reaction)

: add 3 large corse-chopped onions, saute until onions are well caramelized

: add 1 qt of beef stock and 2 cup apple cider, 2 tblsp sweet paprika, 2 tblsp tomato paste, 2 bay leaves, 1 tblsp dried thyme, 1 tsp garlic paste, kosher salt and cayenne pepper to taste, simmer covered until meat is very tender but NOT falling apart, about 2,3 to 3 hours

: remove ribs into another pot

: strain sauce and push onions through a fine mesh sieve on top of the ribs, simmer another 5 minutes (if the sauce is too thick, add a bit of beef stock), check/adjust seasoning