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Short Ribs with a Demi Glace

Some of you may know, that I attended culinary school 12 years ago, and unfortunately was scammed by the school. Although I was unable to complete my full course to completion to receive my degree, I did learn a few things on the journey. Making a demi glace was one of them. What else can go perfectly with a savory demi glace than tender short ribs. In this recipe, I’ll show you how to make succulent and tender short ribs with a demi glace. If you like this recipe check out my Hawaiian Ribs recipe.

What is a Demi Glace?

Demi Glace is made from one of the mother sauces when it comes to the basis of cooking, Espagnole sauce. Demi Glace is made from one part Espagnole sauce and one part beef stock. Espagnole is made of mirepoix (onions, celery, carrots) herbs, beef stock, tomato paste or puree, a roux, and spices. Once that sauce is completed, you typically just add the beef stock and reduce the sauce and serve it over any protein of your choice. In this case, we’re serving it over short ribs. This sauce takes the drippings from any meat to the next level. From the tomato and herb base, to the mirepoix, there isn’t a better sauce you can put on this dish.

Short Ribs with a Demi Glace

What else can go perfectly with a savory demi glace than tender short ribs.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Servings 4 people

Equipment

  • dutch oven

Ingredients
  

  • 2 lbs short ribs
  • 1 yellow onion quartered
  • 2 carrots chopped into 4
  • 2 celery stalks chopped
  • 6 garlic cloves chopped
  • 3 bay leaves
  • 3 sprig thyme
  • 1 sprig rosemary
  • cup red wine of your choice
  • Beef bouillon cube
  • 2 cups beef stock
  • 2 tbsp salt and pepper
  • 2 tbsp smoked paprika
  • 3 tbsp garlic and herb seasoning I like Mrs. Dash
  • 2 tbsp tomato paste
  • 3 tbsp grapeseed oil

Demi Glace

  • Drippings from short ribs
  • 1 cup beef stock
  • 3 tbsp butter
  • 3 tbsp flour

Instructions
 

  • Drizzle short ribs with oil and season with salt, pepper, smoked paprika, and garlic and herb seasoning. Massage well.
  • To your dutch oven heated to medium high heat, add in oil and brown short ribs on each side for about 2-3 minutes per side. Remove from pot and set aside.
  • To the same pot, add in onions, celery, and carrots and sauté for 2 minutes before adding in garlic. Sauté for one more minute.
  • Add in tomato paste and cook for 2 minutes, stirring frequently. Deglaze the pan by adding in red wine and cook until its reduced by half. Add your short ribs back into the pot.
  • Cover short ribs with beef stock and beef bouillon and add in all herbs. Cover with lid and place into an oven heated to 350℉ for 2.5 hours.

Demi Glace

  • Once short ribs are cooked and fork tender, strain all liquid from the short ribs and place in a sauce pan with beef stock on medium heat until its reduced by ⅓.
  • To a separate sauce pan, add in butter and once melted add in flour. Stir for one minute, until the raw flour is cooked out.
  • Add in reduced liquid and whisk together until sauce is thickened. Season with salt and pepper to taste.
  • Serve on top of short ribs. Enjoy!

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