Braised Beef Short Ribs On Naan
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Serves 6 (as an appetizer)
- 1 (16-ounce) Certified Piedmontese beef boneless chuck short ribs
- 1½ tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 2 tablespoons canola oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 tomato, diced
- 3 sprigs fresh thyme
- 3 cloves garlic
- 1 cup red wine
- 4 cups beef broth
- ½ cup pickled red onions*
- 1 cucumber, cut into 2-inch batons
- 1 package naan bread
- Butter, as needed for toasting naan
*Look for pickled red onions in the condiments aisle, or online. To quick pickle red onions at home, combine ½ cup apple cider vinegar with 1 tablespoon sugar, 1½ teaspoons kosher salt, and 1 thinly sliced red onion. Let rest at room temperature for one hour.
Season the short ribs with salt and pepper and let rest at room temperature for one hour. In a stockpot over medium-high heat, bring canola oil to temperature and sear ribs until golden brown (working in batches if necessary). Remove ribs from pan and add the onion, carrot, celery, tomato, thyme, and garlic and sauté until soft and caramelized. Deglaze the pan with the red wine. Add the short ribs back to the pot. Add the beef broth and simmer the short ribs for two and a half hours, or until tender.
Once cooked, remove the short ribs from the pan and strain the liquid. Reduce the braising liquid until about only a fourth of the starting liquid remains. Add the short ribs and cook until the liquid is thick and the ribs are almost falling apart, about 20 minutes.
Just before serving, in a bowl, toss the pickled red onions with the cucumber. With a round cookie cutter, cut the naan into 2-inch circles. In a large sauté pan, toast the naan with butter until golden brown. Top each piece of naan with short ribs, pickled red onions, and cucumber and serve.