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Braised Boneless Short Rib Madame Olivia North Miami- WSV N 7 News Miami News Weather Sports Fort Lauderdale

Braised Boneless Short Rib: A Mouthwatering Delight from Madame Olivia in North Miami

In the vibrant culinary scene of South Florida, few dishes capture the essence of comfort food quite like a perfectly braised boneless short rib. Featured in the popular "Bite with Belkys" segment, this recipe hails from Madame Olivia, a charming eatery nestled in North Miami that's quickly becoming a go-to spot for food enthusiasts seeking elevated takes on classic fare. Belkys, the enthusiastic host known for her infectious passion for all things delicious, dives into this dish with her signature flair, showcasing how simple ingredients can transform into a restaurant-quality meal right in your own kitchen. Whether you're hosting a dinner party or just craving something hearty on a cozy evening, this braised boneless short rib promises to impress with its tender texture, rich flavors, and that melt-in-your-mouth quality that only slow cooking can achieve.

Madame Olivia, located in the heart of North Miami, draws inspiration from a blend of French and Mediterranean influences, creating a menu that's both sophisticated and approachable. The restaurant's ambiance, with its warm lighting and intimate seating, makes it an ideal backdrop for savoring dishes like this one. The braised short rib is a standout on their menu, often paired with seasonal vegetables or creamy polenta, but Belkys breaks it down for home cooks, emphasizing that with a little patience and the right technique, anyone can replicate the magic at home. This recipe serves as a testament to the restaurant's commitment to quality ingredients and time-honored cooking methods, turning humble beef short ribs into a gourmet experience.

Let's start with the essentials: the ingredients. For this dish, designed to serve about four people, you'll need around 3 pounds of boneless beef short ribs, trimmed of excess fat for the best results. The flavor base begins with aromatics like 2 large onions, diced; 4 cloves of garlic, minced; and 2 carrots, peeled and chopped. A cup of celery, also chopped, adds that classic mirepoix foundation. For the braising liquid, gather 2 cups of dry red wine – something robust like a Cabernet Sauvignon works wonders – along with 4 cups of beef broth. Herbs are key here: a bundle of fresh thyme (about 6 sprigs), 2 bay leaves, and perhaps a sprig of rosemary for an extra aromatic punch. Don't forget 2 tablespoons of tomato paste to deepen the savory notes, and season generously with kosher salt and freshly ground black pepper. For finishing touches, a tablespoon of balsamic vinegar can add a subtle tang, and fresh parsley for garnish brings a pop of color and freshness.

Preparation begins with preheating your oven to 325 degrees Fahrenheit, ensuring a low-and-slow cook that tenderizes the meat to perfection. Start by seasoning the short ribs liberally with salt and pepper on all sides. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add a couple of tablespoons of olive oil. Once shimmering, sear the short ribs in batches, about 3-4 minutes per side, until they develop a deep golden-brown crust. This step is crucial as it locks in the juices and builds layers of flavor through the Maillard reaction. Remove the ribs and set them aside, then lower the heat to medium and toss in the onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables soften and become fragrant, scraping up any browned bits from the bottom of the pot – that's where the magic happens.

Next, stir in the tomato paste and cook for another minute or two to caramelize it slightly, enhancing its sweetness. Pour in the red wine, using it to deglaze the pot fully, and let it simmer for 5 minutes to reduce and mellow out the alcohol. Add the beef broth, thyme, bay leaves, and rosemary, bringing the mixture to a gentle boil. Return the short ribs to the pot, ensuring they're submerged as much as possible in the liquid. If needed, add a bit more broth or water. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, checking occasionally; the meat should be fork-tender and easily pull apart when done.

Once out of the oven, remove the short ribs to a platter and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (or save them for a flavorful stock later). Skim off any excess fat from the surface, then bring the liquid to a simmer over medium heat. Reduce it by half, which should take about 10-15 minutes, to create a luscious sauce. Stir in the balsamic vinegar for balance, and adjust seasoning with more salt and pepper if desired. For a thicker consistency, you could whisk in a slurry of cornstarch and water, but the natural reduction often suffices for that velvety texture.

To serve, plate the short ribs generously, spooning the reduced sauce over the top. Belkys recommends pairing this with creamy mashed potatoes, polenta, or even a simple green salad to cut through the richness. At Madame Olivia, they often accompany it with roasted root vegetables or a side of grilled asparagus, elevating the dish to fine-dining status. The beauty of this recipe lies in its versatility – leftovers can be shredded for tacos, sandwiches, or even a hearty ragu over pasta.

What makes this braised boneless short rib truly special is the depth of flavor developed through the slow braising process. The wine infuses a subtle fruitiness, while the herbs provide an earthy backbone, and the beef's natural marbling ensures every bite is succulent. Belkys shares a pro tip: if you're short on time, you can prepare this in a slow cooker on low for 6-8 hours, though the oven method yields a more concentrated sauce. For those watching their diet, opt for grass-fed beef to enhance the nutritional profile without sacrificing taste.

Madame Olivia isn't just about this one dish; it's a culinary destination that celebrates bold flavors and fresh, local ingredients. From their seafood platters to inventive desserts, the menu reflects a passion for fusion cuisine. If you're in North Miami, a visit is highly recommended – perhaps start with their signature cocktails to complement the meal. In the meantime, recreating this braised short rib at home brings a piece of that experience to your table.

This recipe embodies the joy of cooking: transforming everyday ingredients into something extraordinary. With its comforting aromas filling the kitchen and the satisfaction of a well-executed braise, it's no wonder Belkys chose to spotlight it. Give it a try, and you'll see why it's a favorite at Madame Olivia – a dish that's as rewarding to make as it is to eat. (Word count: 928)

Read the Full 7News Miami Article at:
[ https://wsvn.com/entertainment/bite-with-belkys/braised-boneless-short-rib-madame-olivia-north-miami/ ]