We ordered some wonderful grass fed beef recently and one of the cuts we got were short ribs. They need to be cooked long and slow, and are best eaten the next day. They’re SO good. Short ribs are an inexpensive cut of meat, we paid $3.00 a pound and four pounds made six servings. The meat is similar to brisket, but even better. 🙂 Serve with Mashed Potatoes and Green Beans and you have a delicious and comforting meal.
Red Wine Braised Short Ribs
These braised ribs are even better the next day–on their own or inthe delicious sandwich that follows.
Original Recipe by Tom Valenti, chef and co-owner, Ouest, New York City
SERVINGS: 4 SERVINGS, PLUS LEFTOVERS
1/4 cup extra virgin olive oil
4 pounds grass fed meaty beef short ribs on the bone
Salt and freshly ground pepper
2 organic celery ribs, coarsely chopped
1 organic carrot, coarsely chopped
1 large organic onion,coarsely chopped
1/2 cup organic tomato paste
5 thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head of garlic, halved crosswise
1 quart organic chicken stock, homemade is preferable
2 cups dry red wine
1/3 cup white vinegar
Preheat the oven to 325°. Heat 2
tablespoons of the olive oil in a large
enameled cast-iron casserole. Season
the ribs with salt and pepper. Add half
of the short ribs to the casserole and
cook over moderately high heat until
browned, about 6 minutes. Transfer the
ribs to a plate. Repeat with the
remaining oil and ribs.
Add the celery, carrot and onion to the
casserole and cook over moderate
heat until softened, about 7 minutes.
Add the tomato paste and cook,
stirring, until glossy, about 2 minutes.
Add the thyme sprigs, anchovies, bay
leaf and garlic and cook, stirring, for 2
minutes. Add the stock, wine and
vinegar and bring to a boil. Return the
short ribs to the casserole, then cover
them and braise in the oven until the
meat is very tender, about 3 hours.
Transfer the ribs to a platter. Strain the
braising liquid, pressing hard on the
solids; skim the fat. Season with salt
and pepper. Serve half of the ribs with
some of the sauce. Reserve the rest in
the remaining sauce for sandwiches.
The short ribs can be refrigerated in their
sauce for 3 days.
Read more great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-november-20th