Short ribs are one of the quintessential fall and winter dishes. Nothing is more satisfying on a cold day than their meaty succulence, along with the aromas created by their long cooking time. They are actually quite easy to prepare, requiring only a little chopping and assembling, and then a little straining. They are so rich that I like to serve them alongside something very simple, such as mashed potatoes flavored only with a little cream, salt and pepper.
Braised Short Ribs - serves 2
3 pound short ribs, bone in
1/2 cup flour
1 tsp salt
pinch pepper
1/4 cup strained pork fat (from cooking bacon), lard, or olive oil
1 large onion, peeled and roughly chopped
3 medium carrots, peeled and chopped
1 head garlic, cloves smashed and peeled, left whole
2 sprigs rosemary
1 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
about 2 cups beef stock
Preheat oven to 350 degrees. Place the flour, salt and pepper in a zip-top bag; place 2-3 ribs in the bag and shake, then remove the ribs, shaking off the excess flour. In a large, oven-proof saute pan (or dutch oven) over medium heat, melt your bacon fat and brown the short ribs in 2-3 batches; do not crowd the pan. Brown each side for about 1 minute or until nicely brown. Repeat until all ribs are browned and set aside.
Place the onions and carrot in the pan and saute until they are just beginning to brown, then add the garlic cloves, oregano and rosemary. Add the tomato paste and stir into the veggies; add a good pinch of salt. Deglaze the pan with the red wine and then place the short ribs back in the pan. Add enough beef stock to come about halfway up the ribs; cover the pan and cook in oven for about 2 hours, or until the ribs are very tender.
Remove the ribs from the pan, cover with foil, and set aside. Carefully strain the braising liquid and discard solids. I like to strain it again, but it's a matter of personal taste. Place the liquid in a bowl and refrigerate for about 30 minutes, or until the fat has solidified. Remove the fat from the top and discard; place the liquid back in the pan and simmer, over medium heat; add the short ribs back to the pan and reheat for about 10 minutes. Remove the ribs to plates and allow the liquid to reduce (4 minutes or so), until you have a nice reduction. Pour over the short ribs (and potatoes!) and enjoy!
