My favorite (and only) recipe is in Charlie Trotter Cooks at Home. Briefly: marinate the short ribs in enough red wine to cover the ribs, along with caramelized onion (I use onion powder as a shortcut), garlic, crushed or ground coriander, thyme, black pepper, and a bay leaf for at least 24 hours. Brown each side of the ribs in canola oil in a hot skillet. Not too long -- about 1-2 minutes per side. Add marinade and chicken stock (about half as much of the latter as the former), cover and simmer over low heat for 3-4 hours, turning once, until fork-tender. The cooking time may be different with your dutch oven. The key is to braise low and slow -- the liquid should bubble slowly, not quickly as it cooks. When the ribs are done, take them out of the liquid, cover them and keep them warm. Remove fat from braising liquid (I use a gravy separator for this) and pour the braising liquid through a sieve into a skillet, and reduce over medium heat until syrupy and bubbly -- about 30-60 minutes. Taste and add salt and pepper if necessary. If the chicken stock contained salt, no additional salt will be needed. Re-warm ribs if necessary, arrange on plate and drizzle reduction over ribs. Add your choice of starch (Charlie recommends garlic mashed potatoes; I also like sauteed polenta topped with blue cheese) and serve.
Break out one of your best reds for this wonderful dish.
Posts: 447 | Location: San Diego CA | Registered: May 30, 2007
Braised short ribs are one of my favorite comfort foods. I've got a dozen variations, but this version of Short Ribs Provencal has gotten RAVE reviews. I always make my short ribs a day ahead. It gives you a chance to skim the fat the day after you initially make the dish and they're always better on day two anyway.
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
Now that you have s dutch oven you need to make lamb shanks instead of short ribs.
-------------------- "One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable."
Marcel Ayme`
Posts: 6940 | Location: The Left Coast | Registered: Dec 01, 2001
If you want to cook low and slow, it's easier to do it in the oven. Sear, add aromatics, wine, stock, etc, but then put them in the oven at 200-225F until they're done. Be sure to leave the lid ajar otherwise the temperature inside the dutch oven will end up as much as 25F above the oven temp.
Originally posted by PurpleHaze: Braised short ribs are one of my favorite comfort foods. I've got a dozen variations, but this version of Short Ribs Provencal has gotten RAVE reviews. I always make my short ribs a day ahead. It gives you a chance to skim the fat the day after you initially make the dish and they're always better on day two anyway.
PH
I like the way this recipe sounds. What have you paired it with successfully? (I don't think I'd reach for a zin, but am willing to listen).
"Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste." - Milton
Posts: 590 | Location: NW Suburbs of Chicago | Registered: Aug 16, 2006
We used an argentenian cab/malbec blend in the cooking and drank a 2004 Domaine la Roquette CdP with it. something a little bigger might have been nice, but the pairing was pretty good
If you're young and conservative, you have no heart. If you're old and liberal, you have no brain.
This is my death row meal. I'm with Purple doing things a day ahead.
I like to put them in the oven overnight (garnacha, stock, mirepoix, bay leaves, pepper corns, and the kicker some star anise)around 200. Next morning reserve the ribs and liquid and keep it in the fridge all day. That night I skim the fat off and reheat very slowly.
I like to serve them with a celeriac/yukon gold whipped potato and red wine demi glace. Had this last night as a matter of fact with a very impressive Argentinean Cabernet.
Posts: 167 | Location: Vancouver Island, BC | Registered: Nov 30, 2007
Originally posted by PurpleHaze: Braised short ribs are one of my favorite comfort foods. I've got a dozen variations, but this version of Short Ribs Provencal has gotten RAVE reviews. I always make my short ribs a day ahead. It gives you a chance to skim the fat the day after you initially make the dish and they're always better on day two anyway.
PH
I like the way this recipe sounds. What have you paired it with successfully? (I don't think I'd reach for a zin, but am willing to listen).
Not a Zin fan here either, as a drinking varietal. I've paired this dish with Rhone varietals very successfully. Last time a 2006 Chave CdR Mon Coeur. The Zin does make a good cooking wine, as it's rich, high in residual sugars and peppery. Oh, and fairly cheap.
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
