. One of my favorite meals to cook is Beef Short ribs. I think it is best meat to use for a dinner party everyone LOVES Short Ribs and it is the best bang for the buck. I always cook the ribs a day in advance so to be able to skim off the fats.
I look for really lean ribs loads of meat on the bone but with a good marbling of fat. I follow Julia Childes advise and make sure the meat is dried of all the blood so to achieve perfectly browned meat for the braise. After the meat has been blotted,with a sprinkle of salt and a few grounds fresh of pepper I am ready to start browning the ribs.
Today I am using 12 ribs just enough for 2 ribs per serving.
In a Dutch oven I love my GIANT Le Creuset 9.5 qt
Use your oil of choice I tend to use Olive oil approx 1 T. I gently brown all the ribs on all sides if possible careful to not crowd the ribs in the in the pot .. Browning in shifts if need be. While I am browing the ribs I prep my vegetables for the braise.
For my vegetables I have the usual suspects.
1 med chopped Onion,
3 chopped Carrots,
6 cloves garlic
I then add
1 large or 2 smaller Parsnips
1 large or 2 smaller turnips
Herbs: 3 bay leaves, 2 sprigs of fresh rosemary, several sprigs of fresh thyme and a dusting of dried thyme.
After the ribs have browned remove from pot set aside,add another Tablespoon of oil to the pot and add all the chopped vegetables and saute about 3 min. I add a little of the beef broth to loosen up the brown bits from the bottom of the pan from the browning of the ribs.
Return the ribs to the pot add
4 c. Beef broth
1 bottle of red wine
I work in a fine wine and spirits store and I like to try different wines to cook with today I have for the pot a Sangiovese, Il Bastardo… priced right to cook with and a easy drink of wine for anything Italian.
1 1 lb can of chopped tomatoes
Make sure the ribs are covered with the braising liquids add more beef broth or water if necessary.
Pop the fresh herbs on the top cover the pot and bring to a good boil then set to a low simmer on top of the stove for 1 hr.
Then place into a preheated 350 degree oven. Braise in oven for 1hr then turn the oven down to 250 and braise for another 2 hrs be sure to check the levels of liquids add more beef broth/water if necessary.
NOTE : Every time I make my ribs I say to myself ….. I need to get a food mill….. So Sunday morning I set out to buy one after visiting 5 stores here in Santa Fe I came up with ZIP, NADDA , NARRY A MILL AT A REASONABLE PRICE was to be had. I did however find a Mandolin another wishlist kitchen tool for a great price, so my venture out to the shops was not a total bust. I then reverted to my tried and true technique my trusty colander and a flat wooden spoon.
Remove from oven and let cool as the fats come to the surface I skim them off. Remove the ribs from the liquid and let cool covered then place in the fridge. Strain the braising liquids from the veggies, the original recipe called for the vegetables to be put through a food mill and added back to the gravy to thicken. Refrigerate over night in the morning you can remove almost all of the congealed fats.
By this time I have transferred the entire operation to a smaller Le Creuset to re heat for serving.
Always my vegetables of choice to serve with my Short Ribs is country style mash potatoes (course mashed red potatoes with skins left on), and a quick little saute of spinach with garlic. You of course can serve what ever desire.
Wines to have. I would look to an American: Zinfandel French: Cotes du Rhone or 100% Syrah Italian: Nero D’Avola, Primitivo or a Rosso Toscano
BUT REALLY ………… Always drink what you like.
We all have our favorite utensils knives, forks, spoons either for cooking a meal or eating. The utensil that the only time you use it is when you make or eat something specific …………………… As promised here is my collection favorite spoons.
Thanks for reading my blog and have a great week!