Short ribs are frequently the cheapest cut of cattle. Many customers pass them by just because they don’t know how to cook them, perhaps because they are unaware that they can also be the most delectable.
It’s not tough, but if you don’t cook it “low and slow,” the meat will be.
Short ribs have come a long way since they were served at Grandma’s house. For years, they were considered peasant fare, but now they may be seen on the menus of five-star restaurants.
Short ribs are the meaty ends of the rib bones taken from either the chuck roast, which has the most taste, or the rib roast, which has a cleaner flavor profile.
Depending on how meaty the ribs are, I plan on buying around a pound per person.
They have a lot of connective tissue, and one of the best ways to tenderize them is to gradually cook them in a delicious liquid, which is what braising is all about.
The ribs are marinated in wine overnight before cooking to make them even more tender and delicious.
Slow cooking has the added advantage of filling the house with enticing fragrances. The house will smell wonderful all weekend if you prepare it on Saturday, refrigerate it overnight, and serve it on Sunday.
This does not imply that you will spend the entire weekend in the kitchen. The considerable cooking time is largely ignored.
The entire procedure can be completed in one day, but the flavor will be enhanced if you leave it overnight.
Wine Braised Sort Ribs – Slow Food Process
You will need A large roasting pan.
The night before Day One:
Ingredients for the Marinade:
- 4-6 pounds short ribs, trimmed of excess fat and silverskin
- Coarse salt and freshly ground black pepper, to taste
- 2 tsp dried herbes de Provence (or equal parts thyme, basil, tarragon)
- 1 sprig fresh (or 1 tsp dried) rosemary
- 2 (750-ml) bottles of Cabernet Sauvignon (reserving one glass for the cook)
- Rub the ribs with herbs and a generous amount of salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate, covered, overnight in the refrigerator.
- 3 large onions, chopped
- 2 medium carrots, chopped
- 1 large celery rib, chopped
- 6 garlic cloves, chopped
- 2 tablespoons Dijon-style mustard
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 1/2 tablespoons minced fresh rosemary
- 2 tablespoons sugar
- 3 medium bay leaves
- 1 teaspoon tomato paste
- 2-3 cups chicken stock or broth
- Adjust the oven rack to the lower middle position and preheat the oven to 450º F.
- Remove ribs from marinade, pour all the wine into a sauce pot over medium flame, and reduce by half.
- Meanwhile, arrange ribs bone-side down in the roasting pan. Roast until meat begins to brown, about 45 minutes. Drain off all fat and liquid. Return pan to oven and continue to cook until meat is well-browned, another 15 to 20 minutes.
- Transfer ribs to a large plate and sets aside. Drain off the fat into a small bowl and reserve. Reduce oven temperature to 300 degrees.
- Place roasting pan across two stove-top burners over medium flame. De-glaze the pan with 2-3 cups of the reserved marinating liquid, and bring it to simmer, scraping browned bits with a wooden spoon. Set roasting pan and marinade aside.
- Heat 2 tablespoons of reserved fat in a large Dutch oven or pot over medium-high heat. Sauté onions, carrots, and celery, occasionally stirring, until they soften, about 12 minutes.
- Stir in the garlic for just half a minute before adding the marinating liquid and the remaining ingredients except the chicken broth. Bring to boil and add short ribs. Add enough chicken broth to completely submerge the ribs.
- Return to boil, cover, place in oven, and simmer until ribs are tender about 2-2 1/2 hours. Transfer pot to wire rack and cool, loosely covered for about 2 hours.
- Transfer ribs to a plate. Remove any large chunks of vegetables and loose bones. Strain braising liquid into a medium bowl, pressing out liquid from solids. Discard solids. Cover ribs. Cover the surface of the liquid with parchment paper or wax paper and the bowl with plastic wrap. Refrigerate separately overnight. (Or up to 3 days in advance of the feast.)
- Spoon off and discard solidified fat from braising liquid.
- In a large pot over medium heat, bring the braising liquid to boil. Add the ribs and return to a simmer. Reduce heat to medium and cook until ribs are heated, about 5 minutes longer.
Serve over egg noodles, mashed potatoes, polenta, rice, cous cous, or simply with a crusty artisan bread loaf. Also, a big, full-bodied red wine, preferably the same as the marinade.
Provençal Variation: In Marseille or Nice, you might find this dish prepared with the addition of Niçoise olives and prunes.
One-Day Method: Eliminate the marinating process, but not the marinade. Start with the Day 1 steps, combine and reduce the marinade ingredients in step 2. In step 9, pour the braising liquid into a gravy separator.
Let it sit long enough for the grease to rise to the top and pour off the braising liquid, leaving the grease behind.