If you haven't tried short ribs, you don't know what you are missing. They are my most recent beef discovery and they are wonderful. I had them for the first time at Agora Bistro on Main St. in Pleasanton, CA. They are to die for. Tender flaky melt in your mouth roasts served with a rich mouth watering gravy. Agora Bistro has become my favorite restaurant in Pleasanton. It never disappoints and the things I love are always consistently good. I can only hope that one day I would be able to make sauces the way they do. Every dish I have tried has a thick rich sauce that sends you to heaven with each bite.
Anyways back to Short Ribs. I made them for the third time the other night and my recipe keeps getting better with each change. I think they were tasty enough the only change I want to make now is to make a thicker sauce. I also want to try them in the crock pot but I'm afraid that they will be more boiled vs braised.
So here is my latest recipe. As I change the recipe I'll change this post so it reflects my final version.
SHORT RIBS
Prep: 1 hour, Cook 3 hours, Rest: 20 minutes.
6 slices bacon, fried and crumbled
4 boneless beef short ribs
Salt & Pepper to taste
1 onion, diced
21 baby carrots, cut in thirds
2 stalks celery, diced
4 cloves garlic, minced
8 oz. (12) baby bella mushrooms
1 ½ C. good red wine
32 oz. beef broth or stock
¼ t. dried thyme
½ t. course black pepper
1 t. kosher salt
1 sprig fresh rosemary
1 bay leaf
2 T. tomato paste
Preheat oven to 350˚F. Fry bacon in a large cast iron stock pot, remove. Sprinkle ribs with pepper. Add to stock pot and brown in bacon grease on all sides, remove. Add, onions, carrots and shallots to pot. Saute for 4 minutes or until onions begin to get translucent. Add mushrooms and garlic . Saute another 3 minutes. Add wine and scrape bottom of pan to release any bits. Bring to a boil and cook for 2 minutes. Add broth, salt and black pepper. Add back ribs and crumbled bacon. The ribs should be almost fully submerged in liquid. Add thyme, rosemary, bay leaf and tomato paste. Put on the lid and place in oven. Cook for 2 hours, reduce heat to 325˚F and bake for another hour. Remove pan from oven and let ribs sit for 20 minutes with lid on. If necessary skim off any fat.
Serving Suggestion: Serve with mashed cauliflower or mashed potatoes and a vegetable.
Variation: These are not items I have in stock but have added them if I have on hand (2 diced shallots and 1 sprig fresh thyme) What about a leek and 6 sprigs parsley? I'll keep trying
Leftovers: Puree the juice. Boil some pasta. Mix cooked pasta with sauce. Top with a shredded rib.
Not into cooking from scratch? I was told the William Sonoma Short Rib Braising Base is great if you want an easy out. Set and forget in the crock pot. It is pricey $18 but the individual ingredients do add up if you don't have a stocked pantry. You can get it online if you don’t have a store near you. Go to www.williams-sonoma.com and search for Short Rib Braising base. Ingredients: Water, red Burgundy wine, balsamic vinegar, port wine, sugar, carrots, celery, canola oil, tomato paste, onion, demi-glace (veal stock [veal bones, water], roux [wheat flour, veal fat], modified food starch, mirepoix stock [carrot, celery, onion], red wine, beef stock, tomato paste, salt, celery stock, carrot stock), caramelized onion base (caramelized onions, salt, brown sugar, onion powder, yeast extract, potato flour, natural flavors), garlic, xanthan gum, spices. Made in USA; BONUS!
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