by Minimally Invasive
View
my 7 recipes »
Photo 1 of 3
by Sarah Shatz
Photo 2 of 3
by Minimally Invasive
Photo 3 of 3
by Sarah Shatz
A&M's Testing Notes:
Expand CollapseMinimally Invasive's Notes:
Expand5-6 pounds bone-in short ribs Ask a question about this ingredient
kosher salt and freshly ground black pepper Ask a question about this ingredient
1 tablespoon bacon fat, lard or oil Ask a question about this ingredient
1 large onion, diced Ask a question about this ingredient
2 medium carrots, diced Ask a question about this ingredient
2 stalks celery, diced Ask a question about this ingredient
2 large cloves garlic, finely chopped Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1 tablespoon anchovy paste Ask a question about this ingredient
1/2 bottle big red wine Ask a question about this ingredient
14 ounces fire-roasted whole tomatoes and juice Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
3-4 dashes Worcestershire sauce Ask a question about this ingredient
1 ounce dried porcini mushrooms Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
1 large sprig rosemary, leaves chopped Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
chicken stock or water Ask a question about this ingredient
gremolata, recipe follows Ask a question about this ingredient
Preheat oven to 350 degrees. Soak dried mushrooms in 2 cups boiling water.
Ask a question about this stepSeason ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
Ask a question about this stepCreate a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
Ask a question about this stepAdd ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.
Ask a question about this stepRemove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
Ask a question about this stepRefrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata.
Ask a question about this step1 large clove garlic, minced Ask a question about this ingredient
1 large lemon, zest only Ask a question about this ingredient
1/4 cup parsley, finely chopped Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.
Ask a question about this stepMade this a week ago. It was fantastic. I had some beef tenderloin tips in the freezer that I decided to use up, and just happened to have all the ingredients on hand, so it was quite possible the best thing to make. The resulting sauce from the braise was an explosion of yummyness. Thank you for sharing! this will be made again and again.
This was delicious. I had under 2 pounds of ribs so halved the recipe. I used half of a salt-packed anchovy. It worked very well. I find those pack in salt are much milder than their canned, oiled cousins.
This was delicious. I had under 2 pounds of ribs so halved the recipe. I used half of a salt-packed anchovy. It worked very well. I find those pack in salt are much milder than their canned, oiled cousins.
i made this last night, substituted hard cider for the wine, threw a couple of chopped apples in the pot and spiced up the paste with chopped adobo sauce peppers. Now the waiting game untill dinner has begun!
MI, i'm new to 52 and have just discovered this recipe. I must say, you had me at bacon fat, but then....anchovy paste? hip hip hoorah! look forw to making this, so thnx much!
This was great. I paired it with a puree of rutabagas and butter. So good. Thank you, this is a keeper/repeater.
This was a smashingly delightful Christmas Eve dinner...polenta is the perfect base, given its slightly sweet and creamy nature and its contrasting texture, and then the gremolata!!! what a wonderful span of flavors when its is all combined. beyond the belly yum!
Absolutely delicious recipe! I served it over blanched spinach and it was such a "hit" with the family. Perfect for a blustery winter day!
So glad you enjoyed it! Nothing like a hearty dish to combat the chill in the air.
So glad you enjoyed it! Nothing like a hearty dish to combat the chill in the air.
I made a great dish of braised pork cheeks over the weekend. (Very rich, tasty and inexpensive cut of meat, if you can find it!) This sounds like it would be great with the pork cheeks. I may try that sometime. But first, I do have some boneless short ribs in the freezer. I may have to try this next week. Looks great!
I made a great dish of braised pork cheeks over the weekend. (Very rich, tasty and inexpensive cut of meat, if you can find it!) This sounds like it would be great with the pork cheeks. I may try that sometime. But first, I do have some boneless short ribs in the freezer. I may have to try this next week. Looks great!
Pork cheeks! That sounds fantastic. I'll certainly keep my eyes open for that cut, perhaps at our local farmers' market.
Made this a couple weekends ago--flavors turned out great!
Only complaint was that when I blended the sauce together, the fat didn't separate out even after chilling overnight. So, next time, I think I will do a quick chill first to get rid off the excess oil.
Truly enjoyable! Thnks!
Yes, you're right. I've made it both ways since submitting the recipe and you definitively are able to get rid of more fat by chilling, then blending. I wonder if i can update...
I'm getting ready to make this tonight. I have some fennel from our CSA. Any idea if I can incorporate some fennel into this at all? Thoughts? Add it as part of the veggies?
I often substitute fennel for celery in a mirepoix. Especially if it's a long braise like this - adds extra sweetness and a lovely flavor. I think celery can be a little overpowering sometimes. I say definitely add it!
I agree with Burnt Offerings. I love braised fennel and think the sweetness it'll add will be delicious with the savory elements!
Oh my I have a "why didn't I think of that" moment! Fennel instead of celery, brilliant! My boyfriend hates celery with a passion and I always feel like I'm missing something in the mirepoix if I don't put it in. I think you just solved a 9-year issue... Thank you!
I choked back a sob when I saw this on tastespotting and came immediately to get the recipe! Will be trying this in the VERY near future! Thanks!
Thank you! I hope you enjoy it!
I was just telling my husband I wanted to have short ribs for dinner this weekend. I think I'll try your recipe - it looks so, so good. And I love the dried porcini mushrooms - I just so happen to have a big bag of them I need to use up, leftover from a different cooking adventure.
I love cooking with dried porcini mushrooms. Have you ever ground them, then used the powder as part of a rub for meats? Delicious.
Oh wow! I just made this and all I can say is "WOW!" This recipe produces an absolutely delicious meal. Good call on the gremolata. That really adds a nice, distinguishing flavor. Bravo!
Has anyone tried making short ribs in pressure cooker? Following all steps the same, except for the braising time cut to about 45 minutes.
I just made this using brisket instead of short ribs. Probably less fatty/rich, but it had a delicious beefy flavor. I also realized my can of tomatoes was actually "crushed" not whole, so I opted not to puree the sauce to preserve the chunky texture. Served over polenta. YUM--can't wait for the leftovers!
Sounds wonderful! I've always been a little afraid of brisket, worried I'd dry it out, but I may just have to give it a try after reading this! So glad it worked for you.
Can you serve after Step 5 or do you have to refrigerate overnight? Is the purpose of Step 6 to remove additional fat? Thanks!
Hi, Newbie. You definitely can serve it right away, and I do whenever time is short. Refrigerating overnight helps to remove a bit of fat, but also lets the flavors mingle more. Like chili, it's always better the second day!
Thanks for the suggestion, Chef June! I used some fish sauce, as you suggested, but I also added a few drops of tamari and a tiny bit of miso. The short ribs are braising in the oven now. :)
I posted this question on Food Pickle as well, but thought that I would put it here, too. I am making this dish today. It totally smells wonderful. Anyway, I just realized that I have no Worcestershire sauce. Is there an acceptable substitute? I only need three or four dashes. Thanks -- I will make sure to report back after tomorrow night's dinner.
If you have any Vietnamese fish sauce, you could sub that. Or you could use a couple of teaspoons of anchovy paste, or a couple of canned anchovies. The flavor profile is very similar to Worcestershire sauce.
I made this over the weekend for a small dinner party and it was a total hit. Thanks for the great recipe.
This would be equally wonderful as a slow cooker recipe. Prepare everything up to step 4, pour into a slow cooker and set it on low for 8 -10 hours. It would also eliminate the evaporation issues. I would also recommend removing the ribs, and letting both the ribs and sauce cool so you can degrease this sauce before blending and adding the ribs back in - and season, season, season! I made a big pot of this to take to a friend's home whose husband was seriously injured in a car accident this week. They can heat it up, serve over pasta or freeze.
I'm making a version of this for dinner, using the leftover shredded braised short ribs I made for Superbowl Sunday, even better that it's a busy weeknight and the long, slow cooking is already done!
Does the recipe work ok cut in half? I was going to make this for a smaller group than 8-10...
It does, but add a little extra stock or water up front and check the level of the liquid during cooking to make sure it doesn't cook off too quickly.
Made this last night, was absolutely delicious! thanks for this recipe :)
This looks amazing. I think I'll make it for my husband's birthday dinner.
That's such a good idea . . . Mr T has a birthday right around the corner, so I'm going to make it for his!! He will love it, as will I. Of that, I am certain. ;o)
Thank you, thank you, thank you all! So happy I finally joined food52 -- what a great, supportive community we have here!
this really looks delicious--i like the mushroom as flavoring. congrats on this!
Congrats on the win! :)
congrats! A lovely recipe, I hope to try it out soon. It looks like the ultimate wintertime comfort dish!
Lovely!! Congrats on the win.
This looks absolutely delicious and heartwarming for a cold Winter night. Can't WAIT to try this dish!
folks,
definition braising as i understand it is browning of the protein followed by immersion in liquid bringing it to a boil which is then covered and cooked low and slow around 200F/ 92C. therefore the issues of evaporation and tight lids cease to be an issue.
Well, since I can never follow a recipe, I used dried shitake instead of porcini and fish sauce instead of anchovy paste. I don't have an immersion blender, so I used my potato masher to puree the sauce. Maybe it was a little bit chunkier than intended, but absolutely delicious!
Oh, did I mention that I served it over pasta instead of grits? Anyway, still delicious!!
Love the spin you put on this! I'm incapable of following most recipes to the letter as well, so I think we're kindred spirits. :)
The best way to prevent the liquid from all evaporating is to cover the ribs or whatever else you're braising loosely with aluminum foil (directly over the meat, down inside the pot) and then put the lid on. Even a tightly sealing lid, unless you are using a very shallow braising dish, may permit too much evaporation over a long, slow braise. The aluminum foil works for me, every time. I have another idea about what could be contributing to the problem, but need to test it to confirm. Stay tuned . . . . .;o)
Please let me know! I'm stumped, apart from creating a tighter seal on the pot. :)
I actually have two ideas, and will test both of them, separately. I'm so looking forward to this. This recipe includes just about all of my all-time favorite ingredients, so it's going to be quite a pleasure. Putting the foil down over the meat and veggies surrounding them prevents the liquid from evaporating onto the sides of the cooking pot above the foil. That's why (I think) the enamel-covered "braisers" are so popular . . . they're quite shallow, so this is less of a problem. ;o)
Thomas Keller recommends a parchment paper circle cut snug to fit the pan and its contents. I use it all the time - much healthier alternative than aluminum foil.
I'm making this right now. Was reading Mrs Wheelbarrow and saw the link to food52. What's that I thought. Then saw the pictures for the short rib ragu. Mmm, gotta have me some of that I said. I doubled the tomoatoes as I like a tomatoey (sp) ragu. Of the people that made this and had the liquid boil off were you braising on the stove or in the oven. And is there really a difference?
BrianS
Dear cook colleagues,
The incident with the liquid reducing too much too soon is due to that in step four, A&M did not specify that after you bring the contents in the pot to a boil, you need to lower the heat to a gentle simmer. You should not have a problem then, as (particularly when braising) anything is best cooked low and slow.
One Love and Praises.
m
Made it tonight for 3 adults and 3 kids. Not a drop leftover. I had the same issue with the liquid, but just added water and it was still delicious.
Really happy it worked out for you, Rebecca! I'll remember to post about the seal/liquid issue if I ever submit a similar recipe. Oops.
I started this last night, and I was shocked to see that all of the liquid had boiled off after 3 hours. I did cut the recipe in half, but since I did mostly cover the short ribs with liquid, I'm confused. Might make a little reduction of red wine/stock tonight if it seems too dry.
That's really upsetting! Does the lid form a tight seal with your pot? I usually cover my pot with foil before putting on the lid, just to be sure. The only time I've had the experience of losing too much liquid has been when I forgot that step. (I didn't include it in the recipe because I assumed I had especially poor cookware.)
You know, I thought about doing that and didn't. It's a Le Creuset pot, and I thought I'd be okay. Next time I will. I had most of the ingredients on hand (I hoard dried porcini mushrooms), so it would be easy to repeat it. Will have to get more short ribs, of course ;-).
I want to make it again, but I just wanted to say that even with my "issues," this was really delicious. I added some of the leftover tomatoes and stock to wet it a little, and that added just enough liquid. We loved the gremolata, too. Add a nice hit of acid (ha, ha). Thanks for posting!
lol, nice one! Glad it worked out for you in the end, but I wish I'd thought to add that line about the foil in the recipe. Oh well, live and learn!
That is a beautiful recipe!
Thank you, Abra!
In addition to sounding completely delicious and satisfying, sounds like it would feed a crowd pretty affordably, and everyone would feel totally pampered.
I didn't enter my short ribs in this contest because they are far too similar to Daniel Boulud's. But I'm def going to try this ragu.
It IS pretty affordable, depending on your butcher. Probably too big of a recipe, but I always cook extra when I'm making a braise because it's just as easy to do and it freezes so well.
PS I might add some parsnips to the veg for a little more sweetness.
I do love me some parsnips. I'll bet that would add a nice component to the sauce.
Classic and awesome! I love the idea of pureeing the veg and mushrooms. I'm guessing you could prepare this to the point of braising it in the oven, and transfer it to a slow cooker and cook on high for 6-8 hours with the same outcome. May have to try it this weekend.
That sounds like a great idea; I'd love to know how it works. Sadly, my slow cooker is nowhere near big enough to work with the full recipe.
It really warms you up AND sticks to your ribs.
Thank you!
Now that's what I'm talkin' about!
Thanks! I made this for my parents during our extended stay over the holidays and they went gaga, so I thought it was safe to submit. :)
I am so glad you submitted this :)
I forgot to pick up Red Wine yesterday when I went into town! Can I substitite a good merlot?
I forgot to pick up Red Wine yesterday when I went into town! Can I substitute a good merlot?
I forgot to pick up Red Wine yesterday when I went into town! Can I substitute a good merlot?
I have a question about the recipe "Short Rib Ragu" from Minimally Invasive.
The recipe calls for a big bottle of red wine - what size are we talking about?
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
photo 1 of 22
A bright array of ingredients assembled and ready to go.
photo 2 of 22
You soak the dried mushrooms in hot water and then add both them and the soaking liquid to the braise.
photo 3 of 22
photo 4 of 22
As always, it's crucial to season the meat before browning it.
photo 5 of 22
Amanda browns the short ribs in batches.
photo 6 of 22
You really want to caramelize all surfaces -- there's no substitute for the flavor of well-browned meat.
photo 7 of 22
Prep session!
photo 8 of 22
After the short ribs are seared, it's time for the veg.
photo 9 of 22
Mininally Invasive has you clear a hot spot to cook the anchovy and tomato paste for a minute on their own.
photo 10 of 22
The mushrooms are nice and tender at this point, and they go back into the pot with canned tomatoes, red wine, mustard and herbs.
photo 11 of 22
photo 12 of 22
Once the short ribs are back in, you add just enough stock to cover them, bring to a simmer and cook gently for about 3 hours.
photo 13 of 22
Amanda tests the meat for doneness.
photo 14 of 22
Fork tender!
photo 15 of 22
This perforated skimmer is very useful for fishing things out of the sauce, like the two bay leaves hiding among the veggies.
photo 16 of 22
An immersion blender renders the sauce thick and almost creamy.
photo 17 of 22
Shredding the tender meat.
photo 18 of 22
If only there were a dog around!
photo 19 of 22
Putting together the gremolata, as you can see, is a very complicated and labor-intensive task. Ha!
photo 20 of 22
photo 21 of 22
Polenta makes the perfect soft cushion for the rich, buttery shreds of meat.
photo 22 of 22
I made this for Superbowl 2012, and it was a winner (unlike my Patriots that day....)! The flavors were all perfectly balanced and the sauce and ribs were in perfect proportion - enough meat and sauce in each serving. This dish is so deserving of it's win!