Short Ribs Braised in Red Wine
adapted from Food & Wine, October 2010
Cooking time: 40 min Active; 3 hours Total
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
2 cloves garlic, finely minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
one 750-milliliter bottle dry red wine
2 whole sprigs of rosemary
1 bay leaf
2 cups veal, beef or chicken stock
2 tablespoons vegetable oil
Four 2-inch-thick, flanken cut, short ribs with the bone (I could not find this exact match, so just get about 2 3/4 lbs of the best short ribs you can find)
Salt and pepper
buttered egg noodles or smashed potatoes (recipe to follow), for serving
1. In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery, carrot and garlic, stir to coat with the butter, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine, stock, rosemary and bay and bring to a simmer.
2. Meanwhile, heat the oil in a large skillet until simmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
3. Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2.5 to 3 hours.
4. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim the fat (I did this right in the casserole as there was not that much). Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with the egg noodles or potatoes with extra sauce. (Make Ahead: Short ribs can be refrigerated in the sauce for up to 5 days, just reheat on the stove top over medium heat)
5 medium Yukon gold potatoes, washed, cut in half length wise, then in thirds
1/4 cup half and half
1 1/2 tablespoon butter (I like to use a flavored butter like truffle or garlic if you can find it, if not add in whatever you would like; roasted garlic, horseradish, chives, sauteed onions, wasabi, Parmesan, etc.)
salt and pepper
Boil a large pot of water and drop the cut potatoes in. Cook until tender, about 15 minutes. Drain the potatoes and place back into the pot over low heat to rid the excess moisture from them, about a minute or so. Smash the potatoes with a masher or large fork. Add the half and half, butter, salt and pepper and stir to combine. Taste the potatoes for seasoning and add more of what you think might be missing. Keep warm in the oven or serve right away with the short ribs.