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Chef Harding Lee Smith’s
Braised Beef Shortribs

Chef Harding has become well known
in the Portland, ME dining scene for
his wildly popular restaurants
and quality, local comfort food
at affordable prices.

6 beef shortribs bone in (corner piece
from the butcher)
3 carrots peeled and chopped
1 large onion peeled and chopped
½ bunch celery, chopped
3 cloves garlic chopped
6 sprigs of thyme
1 bottle rich red wine
1 gallon beef stock
oil for browning

In a large dutch oven set over medium
heat, brown the shortribs fat side down
until well browned on all three sides
(about 45 minutes per batch).

Remove from pan, remove fat from pan.
Add a bit of oil and the vegetables,
brown well, once brown return the ribs to
the pan add wine.

Cover bones with stock and bring all to a
simmer. Add thyme and cover with tight
fitting lid.

Place in a 350 degree oven and braise 1 ½
hours. Remove lid and continue to cook
for 1 ½ hours more basting and turn the
ribs occasionally.

Cool in juice and pan for several hours or
overnight.

Remove meat from bones, carefully
removing excess fat and tough pieces.
Strain the sauce discarding the vegetables.

To serve warm in the juices on the stove
or in the oven. Goes great with mashed
potatoes and vinegar cabbage.
Horseradish on top is good too.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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