If you can’t stand the heat, get into the kitchen?
Itta Bena Chef Kevin Quinnell stopped by to show us a delicious way to make ribs without ever having to fire up the grill!
- Itta Bena Restaurant
- 143 Beale Street
- Above BB King’s Blues Club (on the corner of Beale & Second Ave.)
- (901) 578-3031
Itta Bena’s Braised Beef Short Ribs
2 Tablespoon oil
4 boneless beef short ribs
1 yellow onion, chopped
2 carrots, chopped
3 ribs celery sliced
4 cup red wine
4 cup beef stock
4 sprigs fresh thyme
Salt and pepper
Step 1: Cover the bottom of a medium sized pot with oil and set over medium-high heat.
Step 2: Season short ribs with salt and pepper.
Step 3: Once pot is hot sear short ribs until browned on both sides.
Step 4: Remove ribs and place single layer in a baking pan.
Step 5: Add vegetables to the searing pot and sauté over medium heat.
Step 6: Deglaze with red wine, add thyme sprigs, and reduce by half.
Step 7: Add beef stock and bring to a boil.
Step 8: Remove from heat and pour liquid over short ribs.
Step 9: Cover the pan and place in 300 degree oven for 2 to 3 hours, or until tender.
Step 10: Remove ribs from pan, and return liquid to the pot. Set over medium heat, and reduce until thick.
Step 11: Serve short ribs with your choice of sides, and reduced braising liquid, and enjoy!