SHORT RIBS, LIKE ITS BONE-IN COUSIN OXTAIL, IS A TOUGH CUT WHICH WITH LONG AND GENTLE BRAISING YIELDS DEEPLY FLAVORFUL MEAT WITHOUT LOSING ITS TEXTURE. "MEAT IS SWEETEST CLOSE TO THE BONE," SOMEONE ONCE SAID AND NOTHING COULD BE TRUER IN THE CASE OF SHORT RIBS. IF YOUR BUTCHER HASN'T DONE IT ALREADY, CUT BETWEEN THE RIBS AND BROWN THEM TO A DEEP MAHOGANY BEFORE BRAISING THEM WITH ONIONS, CARROTS, CELERY, GARLIC, TOMATOES, AND A BOUQUET GARNIE. IF YOU WANT A REALLY RICH SAUCE, THEN USE RED WINE AND/OR BEEF STOCK, BUT I PREFER CHICKEN STOCK (HOMEMADE IF YOU'VE GOT IT), WHICH ALLOWS THE MEAT TO ASSERT ITSELF. YOU CAN ADD CARROTS, POTATOES AND ALL MANNER OF ROOT VEGETABLES. OR, IF YOU'RE LAZY, SERVE THEM WITH EGG NOODLES. EITHER WAY, I CAN'T THINK OF A BETTER DISH TO COMBAT THE LINGERING CHILL OF WINTER.
PREHEAT OVEN TO 325º
HEAT 4 TBSPS OF OLIVE OIL IN A DUTCH OVEN. DRY THE SHORT RIBS WITH PAPER TOWELS AND BROWN OVER MEDIUM HIGH FLAME. SALT AND PEPPER.
MEANWHILE, PEEL AND DICE THE ONION, CARROTS, AND CELERY. REMOVE THE BROWNED SHORT RIBS. POUR OUT MOST OF THE FAT. ADD 3 TBSPS OF BUTTER TO THE POT AND STIR IN THE VEGETABLES. COVER AND COOK ON LOW FLAME FOR ABOUT 5 MINUTES OR UNTIL THEY ARE SOFT AND TRANSLUCENT.
PEEL AND SLICE THE GARLIC INTO SLIVERS. ADD TO THE POT.
TIE TOGETHER SEVERAL SPRIGS OF THYME, 2 BAY LEAVES AND 10 PARSLEY STEMS WITH COTTON TWINE AND TOSS INTO THE POT.
RETURN THE SHORT RIBS TO THE POT. ADD ENOUGH STOCK TO BARELY COVER. CRUSH THE TOMATOES WITH YOUR HANDS AND STIR INTO THE POT.
PEEL THE ZEST FROM THE ORANGE, CUT INTO JULIENNE STRIPS AND SCATTER THEM ON TOP.
RAISE THE HEAT AND ALLOW THE RIBS TO COME TO A BOIL. REDUCE TO A SIMMER AND PLACE IN THE OVEN, LEAVING THE LID SLIGHTLY AJAR.
BRAISE FOR 1 1/2 TO 2 HOURS, TURNING THE MEAT OVER PERIODICALLY, OR UNTIL THE MEAT IS EASILY PIERCED WITH A SHARP FORK.
REMOVE FROM THE OVEN AND LET THE RIBS COOL. EITHER ARRANGE THE RIBS IN ANOTHER DUTCH OVEN OR REMOVE TO A PLATE WHILE YOU STRAIN THE LIQUID INTO A BOWL. DISCARD THE SOLIDS.
ALLOW THE LIQUID TO CHILL TILL THE FAT WILL CONGEALS ON TOP. SKIM OFF THE FAT. REDUCE THE LIQUID TO HALF AND POUR OVER THE SHORT RIBS. SIMMER FOR 5 MINUTES.
WHILE THE SAUCE IS REDUCING, BOIL THE PASTA (EGG NOODLES, PENNE, WHATEVER YOU LIKE). TOSS THE PASTA IN BUTTER AND SERVE WITH THE SHORT RIBS. SCATTER THE RIBS WITH CHOPPED PARSLEY.
SERVES 6
PEEL AND GRATE 2 CUPS OF FRESH HORSERADISH ROOT.
MIX WITH THE JUICE OF ONE LEMON, SALT AND PEPPER AND ABOUT 1 CUP OF CRÉME FRAÎCHE.
SERVE WITH THE SHORT RIBS
Ingredients
Directions
PREHEAT OVEN TO 325º
HEAT 4 TBSPS OF OLIVE OIL IN A DUTCH OVEN. DRY THE SHORT RIBS WITH PAPER TOWELS AND BROWN OVER MEDIUM HIGH FLAME. SALT AND PEPPER.
MEANWHILE, PEEL AND DICE THE ONION, CARROTS, AND CELERY. REMOVE THE BROWNED SHORT RIBS. POUR OUT MOST OF THE FAT. ADD 3 TBSPS OF BUTTER TO THE POT AND STIR IN THE VEGETABLES. COVER AND COOK ON LOW FLAME FOR ABOUT 5 MINUTES OR UNTIL THEY ARE SOFT AND TRANSLUCENT.
PEEL AND SLICE THE GARLIC INTO SLIVERS. ADD TO THE POT.
TIE TOGETHER SEVERAL SPRIGS OF THYME, 2 BAY LEAVES AND 10 PARSLEY STEMS WITH COTTON TWINE AND TOSS INTO THE POT.
RETURN THE SHORT RIBS TO THE POT. ADD ENOUGH STOCK TO BARELY COVER. CRUSH THE TOMATOES WITH YOUR HANDS AND STIR INTO THE POT.
PEEL THE ZEST FROM THE ORANGE, CUT INTO JULIENNE STRIPS AND SCATTER THEM ON TOP.
RAISE THE HEAT AND ALLOW THE RIBS TO COME TO A BOIL. REDUCE TO A SIMMER AND PLACE IN THE OVEN, LEAVING THE LID SLIGHTLY AJAR.
BRAISE FOR 1 1/2 TO 2 HOURS, TURNING THE MEAT OVER PERIODICALLY, OR UNTIL THE MEAT IS EASILY PIERCED WITH A SHARP FORK.
REMOVE FROM THE OVEN AND LET THE RIBS COOL. EITHER ARRANGE THE RIBS IN ANOTHER DUTCH OVEN OR REMOVE TO A PLATE WHILE YOU STRAIN THE LIQUID INTO A BOWL. DISCARD THE SOLIDS.
ALLOW THE LIQUID TO CHILL TILL THE FAT WILL CONGEALS ON TOP. SKIM OFF THE FAT. REDUCE THE LIQUID TO HALF AND POUR OVER THE SHORT RIBS. SIMMER FOR 5 MINUTES.
WHILE THE SAUCE IS REDUCING, BOIL THE PASTA (EGG NOODLES, PENNE, WHATEVER YOU LIKE). TOSS THE PASTA IN BUTTER AND SERVE WITH THE SHORT RIBS. SCATTER THE RIBS WITH CHOPPED PARSLEY.
SERVES 6
PEEL AND GRATE 2 CUPS OF FRESH HORSERADISH ROOT.
MIX WITH THE JUICE OF ONE LEMON, SALT AND PEPPER AND ABOUT 1 CUP OF CRÉME FRAÎCHE.
SERVE WITH THE SHORT RIBS