Happy New Year!
Braised Short Ribs
This easy gourmet recipe is perfect for a romantic dinner for two on New Year’s Eve, a comforting family style dinner with mashed potatoes, or cauliflower mash as I did for lower carbs, or dinner for a crowd. Braising and browning the meat and then simmering the beef on a low heat is a perfect cooking method for tougher and more economical cuts of meat, such as short ribs. This long-term simmering creates a dish that become tender and luscious. For extra flavor, chose the bone-in short ribs, fresh herbs and a good dry wine. What can I say about this recipe? Delicious magic!
Ethan Gallogly’s writing in The Trail shows the immense value in being in the wilderness. Nature takes us away from life’s hectic pace, our duties and responsibilities. Wilderness requires few possessions but much perseverance and strength. Nature can transform us for the better, removing us from the day-to-day routines that often trap us. As the vistas open up, so do our souls.
His two main characters hike the difficult 200 mile John Muir Trail in the High Sierra. Gil is out of work, overweight and totally unprepared to backpack for a month in the High Sierra. He doesn’t want to babysit Syd, an ill and seemingly frail friend of his Pop’s. To their surprise, both their lives are transformed.
Wine Braised Short Ribs
2 tablespoons olive oil
6 short ribs with bones
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large onion, finely chopped
2 carrots, sliced
8 ounces mushrooms (baby bellas or white button), sliced
2 tablespoons flour
3 garlic cloves, chopped
2 cups dry red wine
3 fresh thyme sprigs, 1 sprig rosemary, 3 sprigs oregano (if don’t have fresh, use dried herbs: 1 teaspoon thyme, 1/2 teaspoon oregano, 1/2 rosemary)
2 cups bone, beef or chicken stock
1 head of cauliflower, cored, chopped and steamed until very tender
1 tablespoon butter or non-dairy margarine
1/2 teaspoon salt
1/4 teaspoon pepper
In a large heavy skillet, warm oil over moderate heat. Season ribs with salt and pepper; add them to the skillet. Cook over moderate heat, turn once, until the meat is browned and crusty, about 15-16 minutes. Transfer ribs to a shallow baking dish in a single layer.
Add onion to skillet. Sauté until onions are translucent. Add carrots, garlic and mushrooms to the onions and cook over low heat, stirring occasionally for 10 minutes. Sprinkle flour over vegetables until thoroughly mixed and vegetables are softened and lightly browned, about 10 more minutes.
Add wine and herbs. Bring to a boil. Pour wine mixture over ribs and let cool. Turn ribs to cover eat completely with sauce. Cover and refrigerate overnight.
Preheat oven to 350°F. Transfer ribs and wine mix to an enameled cast-iron casserole. Add stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning ribs once or twice, until sauce is reduced by about half and meat is very tender.
Transfer meat to clean shallow baking dish, keeping bones for those who like to chew on them. Pour sauce over meat; there should be about 2 cups.
Preheat broiler. Broil meat, turning once or twice, until glazed and sizzling, 8-10 minutes. Transfer meat to plates, spoon the sauce on top, and serve with Cauliflower Mash.
After cauliflower is steamed and tender, drain thoroughly. Using an immersion blender, blend the cauliflower until smooth.
Add margarine, salt and pepper.
Gluten free and kosher for Passover: Substitute potato starch for flour