The Chefs: Laura & David Gabbard of Local Provisions share Beef Short Ribs recipe
The Chefs column highlights local culinary masters. The chefs share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well, at least most of it, sometimes secrets must remain that.)
This month, the column highlights Laura & David Gabbard of Local Provisions and their recipe – Glazed & Braised Grass-Fed Beef Short Ribs.
Their story … We met in culinary school at the Art Institute of Atlanta in 1995. At that time, the school was located in Buckhead and the culinary school was in the Swiss Hotel across the street. It was a fun time to be in Atlanta with itss energizing culinary atmosphere. We got married in 1997 and are about to celebrate our youngest of two sons graduating from Northgate High School this month. Our individual careers centered around restaurants, catering and teaching.
Currently we are operating Local Provisions in downtown Newnan. We have been open for just over a year now and we couldn’t be more satisfied with our decision to open the store here. We are excited to announce our upcoming move to a new space! We are moving to 7 East Broad Street, just a couple of blocks away in mid June. We are super excited to be involved in an area of Newnan that has big plans for the culinary scene here. Stay tuned for more details!!
The recipe we have chosen to share is our Glazed & Braised Grass Fed Beef Short Ribs. We chose this recipe because it has been such a hit at our events in the store and we are constantly getting asked how to make it. We frequently serve it with our Olive Confit.
GLAZED & BRAISED GRASS-FED BEEF SHORT RIBS
Cooking Time: Approximately 3 hours including prep.
You Will Need
Large heavy pan with a lid (enamel coating or all stainless steel).
Medium sauce pan.
Oven set initially to 400 degrees.
2 pounds Hunter Cattle Boneless Beef Short Ribs;
6 Cloves Garlic, chopped
Himalayan Pink Sea Salt
Fresh Ground Tellicherry Peppercorns
1 tablespoon Herbs de Provence
2 tablespoons Tomato Paste
1 cup Red Wine, we used Red Rhino Cabernet Sauvignon, South Africa
2 tablespoons Balsamic Vinegar
2 cups Organic Beef Broth
1/2 cup Soy Sauce (low sodium)
2 tablespoons Hoff’s Hot Sauce
1/2 cup Local Honey
Preheat oven to 400 degrees, reducing later to 350 degrees and then 250.
Cut meat into smaller portions if needed. Rinse the beef and pat dry. Season with pepper and set aside. Wait until right before browning to add salt.
Make the glaze
In a medium sauce pan, mix together beef broth, balsamic vinegar, soy sauce, hot sauce, herbs de Provence and honey in a medium saucepan and place over medium heat, bring to a simmer to incorporate the liquids. Simmer for just a minute or two then set aside.
Brown the meat and assemble: Heat a large heavy pan over medium-high, add olive oil. Add salt to the meat now. Brown the meat on all sides. Remove meat and set aside.
In the same pan, sauté the garlic, stir in tomato paste and cook stirring constantly for a couple minutes. Add red wine to deglaze. Add all but 1 cup of beef broth mixture and the browned beef to the pan. Liquid should be about halfway up the meat.
Braise in the oven
Place pan in preheated 400 degree oven (uncovered) for 30 minutes. After 20 minutes reduce the heat to 350 degrees and cover the pan. Set timer for 1 hour. After one hour check to see if it needs more liquid (reserved cup of glaze) and add at this time. Turn the meat over and spoon glaze over the meat. Re-cover pan and reduce heat to 250 degrees for the last hour or so of cooking. The meat is ready when it is easy to pull apart with a fork, just like pot roast.