Serves 4.
- Prep time: 40min
- Cook time: 2h
- Total time: 2h 40min
- Difficulty: Basic
Short ribs of beef are cheap, but they can be transformed into the ultimate comfort food. The key is to simmer them for at least 2 hours on low heat. Serve with polenta or mashed potatoes and a glass of fine Cabernet. Add a spoonful of lemon-herb gremolata for a burst of flavor.
For the Braised Short Ribs.
Ingredients:
- 3 tablespoons olive oil
- 4 bone-in beef short ribs (2 pounds)
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 500ml dry red wine
- 500ml veal or chicken stock
- 3 springs thyme
- 1 bay leaf
- some salt
- freshly ground black pepper
Directions:
Season the ribs with salt and pepper. 1 tablespoon olive oil, heated in a large, heavy pot. Cook, turning occasionally, until the ribs are well browned, about 15 minutes. Remove the ribs from the pot.
In the pot, heat the remaining oil. Cook, covered, for 5 minutes, until the onion, carrot, and garlic are slightly softened. Uncover and cook for 3 minutes more, or until the vegetables are lightly browned. Add the tomato paste and mix well. Cook for 1 minute, stirring constantly, after adding the flour. Bring the wine and veal stock to a simmer, then add the thyme springs and bay leaf. Put the ribs back in the pot. Cook, partially covered, over medium-low heat until very tender, about 2 hours.
Place the ribs on a plate and strain the sauce, skimming off the fat. Return the sauce to the pot and cook for 10 minutes, or until reduced to 500 mL. Return the meat to the sauce and cook over low heat until thoroughly heated. Serve with lemon-herb gremolata and creamy polenta or mashed potatoes.
For the Lemon-Herb Gremolata.
Ingredients:
- 2 tablespoons lemon zest
- 1 tablespoon chopped parsley leaves
- 1 tablespoon chopped basil leaves
- 1 garlic clove, minced
- pinch of salt
- freshly ground pepper
Directions:
To make the gremolata, combine lemon zest, parsley, basil, and minced garlic. Season with salt and pepper to taste and serve alongside braised short ribs.
Commentary.
My food cravings and habits seem to change as soon as the first autumn rains fall and the crisp air becomes cooler than I am prepared for. It’s almost as if my body is in mysterious harmony with the changing environment around it. Light and colorful summer salads and cool drinks gradually give way to hearty soups and meaty meals, followed by a hot cup of tea or cocoa.
Although I dislike cold and rainy weather, I am looking forward to all of the beautiful fall produce and the pleasant changes it will bring to our daily lives and meals. My heart sings with joy just thinking about warm and creamy mushroom soups, roasted beetroots, charred chestnuts, pumpkin cheesecakes, meaty stews, and spiced apple pies.
However, of all the comforting autumn meals, nothing beats a plateful of succulent beef cooked in a rich silky sauce. It’s just pure magic.
Beef short ribs are a low-cost cut of meat that, when prepared properly, can be transformed into the ultimate gourmet experience. The key is to cook the meat slowly and gently until it is so tender that it literally falls off the bone. Braising the short ribs in a combination of veal stock and good-quality red wine elevates the dish, complementing the earthiness of the meat and intensifying all of the flavors throughout.
