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Author Notes: This is a dish which originated from the Sunday Supper at Lucques Cook Book by Suzanne Goin. I changed just a few things, one being cooking the short ribs in a clay pot. Taking a hint from Dorie Greenspan, I also added a bit more umami in the form of mushroom stock base from Better than Bouillon.At Lucques this is served with a potato puree. I love mine with oven baked polenta (see www.flavorista.com for recipe.) 2 things to keep in mind, these ribs have an overnight dry rub marinade and they taste better the next day. The advantage to serving the day after cooking is that you can easily skim the congealed fat off the top of the sauce. I make mine 2 days before I serve them. The cut that she recommends (3 bone, center cut) is the best but I used the one that is more commonly found. If you have the cook book you will notice that I have taken a few liberties. —flavoristabarr
- 4 large short ribs of beef
- 1 small celery root, diced
- 1/3 cup diced carrot
- 1 cup diced onion
- freshly cracked pepper
- granulated garlic (not powdered)
- 2 cups Hearty Red Wine
- 2 tablespoons Better than Boullion Mushroom
- 4 cups good quality beef or chicken stock
- 2 tablespoons good quality Balsamic vinegar
- 1 1/2 cups frozen pearl onions
- 1/4 cup olive oil
- 1 cup freshly chopped parsley
- 4 sprigs of fresh thyme
- 1 teaspoon dried thyme
- 2 Bay Leaves (not Bay Laurel but Turkish)
- The day before cooking, liberally season the ribs with pepper, some dried thyme, salt and granulated garlic. Make sure to press this dry rub into the fat and meat. Cover and refrigerate.
- On the day that your are cooking, remove the ribs from the refrigerator and allow to come to room temperature.
- Heat the oil in a large pan and without crowding, brown the ribs on all sides. This takes 15 minutes. Remove them to your braising dish, I highly recommend a clay pot bt an enameled cast iron or oven proof casserole with a lid works too. If you don't have that, Goin recommends covering with plastic wrap and then aluminum foil.
- Add the diced vegetables and scrape up all the brown bits in the pan. De-galze the pan with the red wine and balsamic vinegar.
- Add the thyme sprigs, bay leaves, stock and mushroom bouillon and bring to a boil.
- Pour this liquid over the ribs, cover and place in a preheated 400 degree oven. Cook for 3 hours.
- Remove the ribs from the stock and place in another container. Allow the broth to cool them place everything in the refrigerator overnight.
- On the day that you are going to enjoy the ribs, remove them from the refrigerator and skim the congealed fat off the top of the sauce.
- Place the pot on the stove and add the frozen pearl onions. Bring to a simmer. You can remove the meat from the bones and place them in the pot, but don't forget to place the bones in there too. Reheat over a low heat.
- Adjust seasonings and serve. The sauce is delicious served over Polenta, mashed potatoes or with farro or barley. Either way make sure you have lots of bread to sop up the yummy juices.
- Goin serves hers on top of chard and with a side or horseradish mixed with creme fraiche, which is also very good.
- This recipe was entered in the contest for Your Best Short Ribs