One evening, not long after I was married, my husband Tad and I hosted a dinner party at our apartment. I pulled one of my usual tricks back then, which was to cook five entirely new dishes rather than hedge my bets with a few known winners. This approach to a dinner party has guaranteed results, but not of the sort you wish for. You end up flubbing at least 40% of the menu. You sit with a furrowed brow throughout the meal. You nearly end your marriage before the guests arrive. And if you do this repeatedly, you are sure to live a shorter life.
This time, on top of my novelty menu “strategy,” I layered another fatal tactic: I invited a chef to the dinner. Dan Barber, an owner of Blue Hill at Stone Barns, wrote for me at the Times, and since I knew that chefs’ biggest complaint was that no one ever cooked for them, I thought it would be a good idea to have him over for a dinner party.
The day of the party, I thought I’d “wing” making short ribs, which I’d never cooked before. For reasons I will never understand, I floured the short ribs before browning them, which later created a horridly gooey coating once they were braising. I also failed to add enough liquid to the braising pan and did not allow enough time for the meat to get tender.
By the time the guests arrived, I looked like a nervous and harried rabbit, dashing around my kitchen, awaiting the next disaster. Unsure if dinner would ever be ready, I pulled Dan aside and confessed.
Dan hopped into the kitchen, waved his skilled hand over the short ribs -- at least, that’s how I remember it -- and managed to make them edible.
A few weeks later, I asked him if he’d teach me how to properly braise a short rib. I spent a morning with him in Blue Hill’s kitchen on Washington Place.
Now I know how to braise. But I’m not sure Dan will ever come to one of my parties again. —Amanda Hesser
- Serves 4 to 6
5 pounds beef short ribs, bone on
Freshly ground black pepper (I like a coarse grind)
1 tablespoon vegetable oil
1 large onion chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 garlic cloves, skin left on
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block)
2 fresh (or dry) bay leaves
1/2 cup Madeira
1 cup red wine
2 to 3 cups chicken broth
- Heat the oven to 225 degrees. Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides. Transfer the ribs to a plate as they finish browning. Pour off all but 1 tablespoon fat.
- Add the onion, carrot, celery, and garlic to the pot, reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.
- Add the light brown sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the Madeira and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.
- Braise the shortribs until they are very tender when pierced with a fork, about 4 hours (longer if the short ribs are big). Using a slotted spoon, transfer the shortribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible (ideally, you'd do this over the course of two days and would, at this point, put the liquid in the fridge overnight and peel off the layer of fat in the morning). Set the pot on the stove over medium high heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.
- Lay a short rib or two in each of 4 wide shallow bowls. Spoon over a little sauce. Serve proudly.