She had some great things to choose from, but when I read her post on Short Ribs, I knew I found my recipe. Her husband raved about them, and after our amazing dinner at Bottega I knew Scott would appreciate my attempt at short ribs. She used a recipe from Simply Recipes and served hers with caramelized onion mashed potatoes, but I decided to make Parmiagiano Truffle Fries like we had at Bottega.
The first big change I made in this recipe was that I brined the ribs first for about 4 hours. If you have never brined your meat, you are missing out! I am no chemist, but I look at it like this, after you drink too many margaritas and eat too many chips and salsa, you retain water...sort of the same idea. Brined meat is amazingly juicy and tender. If you choose to brine just one thing, brine your Thanksgiving turkey. You will thank me later! I used a half cup of the Williams Sonoma brine dissolved in enough water to cover the short ribs. I only cooked 6 ribs instead of 12, and my other change was that I first served them right from the oven instead of chilling the cooked ribs overnight and skimming the fat off. My hubby works at home, and if I had these braising all day and he came down from the think tank for dinner, and I gave him a turkey burger, well, he'd be a little unhappy. To compensate, I upped the baking time and lowered my oven temp. We took a walk after dinner to keep the cholesterol moving! To be fair, we ate the leftovers the next day after taking off the hardened fat, and warmed them stovetop. Scott decided they were even better. Here is the recipe.
from Barbara Bakes, that she got from Simply Recipes!
6 bone in beef short ribs
salt and pepper
¼ cup olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
4 carrots, peeled and chopped ( I love carrots and added more than her recipe)
1 bottle good, dry red wine (I went Spanish Grenache)
3 cups beef stock (does anyone actually sell veal stock?)
Preheat oven to 300°. Over moderate heat, heat the olive oil and brown the short ribs (patted dry) on all sides. Work in batches so the pan is never crowded. Remove from pan, and saute the onion, celery and carrot in pan until browned. Remove, and deglaze pan with the wine and reduce liquid by three quarters until thick and syrupy. Return short ribs and veggies back to pan. Add the stock to cover the ribs. Bring to a boil, cover and bake for about 3½ hours. They should be fork tender.
Truffle Parmesan Fries
From Napa Style, Michael Chiarello
Fresh Grated Parmesan
Thank you Barbara Bakes, I am coming back to make Mardi Gras King Cake which looks delicious and is a great Mardis Gras staple in this part of the country, but I have never made my own! Also check out the other reveals in the Secret Recipe Club below.So, what are you waiting for? Get in there and cook!