5 pounds short ribs
1 slab bacon coarsely diced (optional)
1/2 medium onion,coarsely cut
1 carrot , sliced coarsely cut
1 carrot sliced coarsely but reserved for latter
1 celery stalk , sliced coarsely
8 garlic cloves whole
2 shallots peeled and coarsely chopped
6 sprigs fresh thyme
1 bay leaf
1 teaspoons coriander seeds
1/2 teaspoon cracked white peppercorns
2 T tomato paste
1 pound cremini mushrooms cleaned and trimmed
reserved cleaned mushroom bottoms
2 carrots, 1 medium parsnip, 1 celery root,
4 small vidalia onions (or 8 pearl) for roasted
1 bottle zinfandel or dry red wine
1 cup ruby port wine
3-4 T olive oil
2 T butter
2 T all-purpose flour
1/2 pint unsalted chicken stock
1/2 pint unsalted veal (or beef) stock
finely diced parsley for garnish
Salt and freshly ground pepper to taste
Best to prepare this dish a day in advance
so you can put it in the refrigerator and skim
off the fat the next day and allow meat to absorb
Preheat the oven to 325°F.
Dry the short ribs with a paper towel and then
season them with salt and pepper. Brown the
short ribs in batches making sure not to crowd
the pot. This is a critical stage of the recipe.
You want a nice sear on the ribs which will
play a major role in the final dish. After all
the ribs have been seared set them aside. Pour
off excess oil and lower the flame. Add the
diced, carrots, onions, celery, shallots, mushroom
bottoms, and 4 of the garlic cloves. Saute for
5 minutes until vegetables are lightly brown.
Then add the tomato paste and cook another 2-3
minutes while mixing. Watch careful. You want
the tomato paste to only brown slightly to add
another dimension. Then add the flour and cook
for 2 minutes while stirring ocassionally. Add
the red wine and port, and all remaining spices
and herbs. Raise the flame and reduce the liquid
by about a third. Return all the ribs to the
pot then add the stock to cover the ribs. Bring
to a simmer and then cover and put the pot into
a preheated oven for 2 -3 hours. Leave the top
off the last 20 minutes to let the sauce reduce
and meat to roast. Then let cool.
Strain the short ribs and vegetables through
a course sieve, force through as much of the
cooked vegetables as possible to enrich the
sauce,discarding the remaining cooked out vegetables.
If the sauce seems too thin, return just the
sauce to the heat and reduce to desired consistency
(it should coat the back of a spoon).
Let the dish cool, and then put in the refrigerator
over night. Skim off the fat the next day. Then
back in oven with top off to let the sauce reduce.
Every 10 minutes baste the meat with the sauce
to allow for a caramelized coat.
Prepare the vegetable garnish: clean and corsely
cut carrots, celery root, 4 garlic cloves, parsnip
and onions for the roasted root vegetables.
Season lightly with salt and pepper. Sear in
oil or with alittle diced bacon. Cook for 20-25
minutes or more at 325 F in the oven until the
desired caramelization and tenderness is achived.
Note: depending on quality (and sweetness) of
vegetables it may be necessary to sprinkle them
before cooking with a small amount of sugar
or add some honey. (See the recipes for Roasted
Root Vegetables in the Vegetable pulldown).
Shown here to left braised short ribs
and roasted root vegetables added at end.
Similar to braised
Note1 : This is a great dish to add
those dried shitake mushrooms left in the refrigerator.
It will give the sauce a much deeper flavor.
Note2: Better if the meat is added to
vegetables with herbs and marinade overnight.
Next day dry meat and sear then proceed with
recipe. Still let rest one day in refrigerator
when complete so you can skim off fat and let