Coming up with a title for this recipe put me in quite a pickle this week, no pun intended. I flip flopped between Short Rib Goo/Butter/Marmalade. At one point, I was very intent upon using the word gooey in the name. In the end, Short Rib Jam sounded the best to me. This challenge was another first for me as I was a short rib virgin until tonight. I have tasted but have never cooked. The short ribs consumed until now have always been on the bone. I envisioned a sticky, gooey (ha!), and hot meaty jam spread onto a thick slice of toasted bread, served up with a salad or vegetable soup. I also wanted it to verge on being sweet and salty. Inspiration struck while going through my grandmother's recipe file and coming across some old school recipes for creamed chipped beef on toast. The onions and shallots melted down into nothing, the wine and honey give it sweetness, and the miso paste adds a saltiness. I dare call it heaven and good for cold days. I served it up bruschetta style on a cranberry-almond no knead bread (made by me also) alongside a quinoa roasted vegetable and spaghetti squash salad (with homemade...with anchovies Caesar salad dressing) It could also be served on egg noodles/polenta or eaten right off the spoon. —testkitchenette
at least 6
short ribs (not super fatty)
flour (for coating short ribs)
salt (mix with flour)
black pepper (mix with flour)
medium onions (1/2 lb), finely chopped
shallots, finely chopped
stalks celery, cut in half
carrots, peeled and cut in half
head of garlic, smashed
grindings of black pepper
white wine (I used a Riesling for sweetness)
white miso paste
salt and/or pepper (if necessary), adjusting for seasoning at end
In This Recipe
In a heavy pot (I used my enameled cast iron) over medium-high heat, heat oil. On a plate, mix the flour, salt, and pepper together and then coat each of the short ribs in it, knocking off excess. Brown short ribs in oil until deeply caramelized on all sides (your time will vary). Remove short ribs and set aside.
Using the short rib fat. add the onions, shallots, garlic, celery, carrots, salt and pepper to the pot and cook until softened and starting to caramelize. While it is cooking add the honey.
De-glaze the pot with the wine and scrape up all the bits. Put the short ribs back into the pot. Bring to a boil, lower heat to low, cover, and cook for approximately 1-1/2 hours, until the meat pulls away from the bones.
Remove the short ribs from the pot and set aside until cool enough to chop.Add the miso paste to the pot. Bring sauce to a boil again and reduce it by half. Adjust the seasoning if necessary.
Chop the meat. I chopped it in the manner of how BBQ'd brisket is chopped for sandwiches, but not too fine. I also removed any large pieces of fat that had not melted into the sauce in the pot. Add the chopped meat back into the pot and let the deliciousness cool a bit before spooning it onto toasted sturdy bread. Consume.