Braised Short Ribs
We hosted our friends from Bouchon in Yountville for lunch. Rob roasted pork for Korean lettuce wraps. Who says great wine only works with French food! Sous vide short ribs ala Rob. Just a weeknight dinner for the family.
If you’re not familiar with sous vide cooking, it’s a great technique for ensuring that your food is cooked perfectly.
Mark loves short ribs, too. Here’s his recipe for traditional braised short ribs.
This recipe can be doubled, or even tripled, for large parties, and actually improves sitting in the fridge for a day or two, so it’s perfect to make ahead. Serves 8.
2 tablespoons olive oil
6 pounds thick short ribs
2 medium onions, roughly chopped
6 shallots, sliced
2 carrots, peeled and chopped
2 celery stalks, chopped
1/4 cup all-purpose flour
1 head garlic, broken into cloves
Bouquet garnish – 2 sprigs each of parsley and thyme, 1 bay leaf, 6 peppercorns, 6 whole allspice, and 2 cloves, tied in a rinsed piece of cheesecloth.
2 cups dry red wine
1/2 cup port (ruby, tawny, whatever you have around – don’t spend a ton on it)
2 cups good quality canned plum tomatoes, roughly chopped
3 cups veal stock, or 1 cup chicken stock mixed with 2 cups beef stock (low sodium canned broth is OK)
Salt and pepper, to taste
Preheat oven to 350° F.
Heat the oil in a large flameproof/ovenproof Dutch oven over medium-high heat. Season the meat with salt and pepper. Brown on all sides, working in batches, if necessary. Remove meat to a plate, leaving drippings in pot.
In the same pan, sauté the onions, shallots, carrots, and celery until lightly browned, about 6-8 minutes. Sprinkle the flour over the vegetables and cook for an additional 3 or 4 minutes, stirring frequently. Return the meat to the pan, add the garlic, bouquet garni, red wine and ruby port. Increase heat to high and cook until the liquid is reduced by half, scraping the bottom of the pan to incorporate any browned bits. Add the tomatoes and stock, bring to a boil, then cover and place in the oven for approximately 3 hours. The meat will be fork tender when done.
Transfer the meat to a bowl and cover with foil. Remove the garlic cloves and allow to cool slightly. Meanwhile, return the pan to a medium-high heat and reduce sauce to thicken slightly. Season with salt and pepper, to taste. Peel the garlic cloves and return them, with the meat, to the pot. Keep warm, covered, over low flame until ready to serve.
Serve over polenta, prepared according to package directions. For added richness, add mascarpone, fontina and/or parmesan cheese to the finished polenta just before serving.