One of my favorite late fall dishes to cook is slow braised short ribs.
I like making this dish for this time of year because after the breakneck pace of cramming in the last of the summer events, work getting busier, and kids going back to school, is that it forces you to slooooow down for a Sunday or Saturday at home. Watching football, getting a few things done around the house, and giving you an excuse to crack open a nice dark red.....or 2 and relax while this dish simmers away.
For the research
Find a good butcher nearby. Since the loss of butchers is past the high water mark you may find one in your area. If you cant find one, try ethnic stores in your area. There are a few Portuguese butchers in my area that have shortribs the size of bricks. Bone-in by the way!
Heres what you need for the tools.
- A big and i mean big cast iron pot or dutch oven. If you don't have that or its too small then you'll want a deep roasting pan and a large pot.
- Fat separator or a lot of stale bread. This is a fatty meat and can leave alot of fats that will water down your flavor on the surface.
What you probably have:
2 cups Flour
3 tablespoons Vegetable oil
Salt or Seasoning Salt
Ground pepper
1 quart Chicken broth
Half Cup of Tomato paste
3 Carrots, Chopped
1 large Onion
3 Celery Stalks
3 Bay Leaves
5 Tyme sprigs
5 Rosemary Sprigs
1 Bottle of bold red wine(Cabernet)
5 Cloves of Garlic
6 large meaty short ribs
Step 1: Brown the short ribs
Let short ribs sit while you prep your flour and get your oil up to temp.
In your dutch oven add 2-3 tablespoons of vegetable or canola oil and bring to medium
Mix salt and pepper with 2 cups of flour and coat each short rib. Gently put into your heated oil moving the rib as to not stick.
Once browned on all sides and firmer even crusty on the outside, set aside and reserve the remaining oil.
Step 2: Add the holy trinity(Carrots, Onion, and Celery)
Add your sliced carrots, onions, celery, and garlic to the dutch oven. Allow to wilt.
Step 3: Drunk vegetables
Slightly season vegetables with salt and pepper.
Time to bring in your herbs, add thyme sprigs and rosemary
Add in half a cup of tomato paste and stir.
Add a bottle of red wine and chicken stock proceed to cook off the alcohol and allow the ingredients to get to know each other
Step 4: Low and Slow
Transfer back in the ribs to the dutch oven or transfer the liquid and ribs to your deep roasting pan.
Preheat oven for 325 and cook for 3.5 hours.
Serve with mashed potatoes and yes.....more red wine!
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