by flavoristabarr
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my 12 recipes »
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flavoristabarr's Notes:
Expand4 large short ribs of beef Ask a question about this ingredient
1 small celery root, diced Ask a question about this ingredient
1/3 cup diced carrot Ask a question about this ingredient
1 cup diced onion Ask a question about this ingredient
salt Ask a question about this ingredient
freshly cracked pepper Ask a question about this ingredient
granulated garlic (not powdered) Ask a question about this ingredient
2 cups Hearty Red Wine Ask a question about this ingredient
2 tablespoons Better than Boullion Mushroom Ask a question about this ingredient
4 cups good quality beef or chicken stock Ask a question about this ingredient
2 tablespoons good quality Balsamic vinegar Ask a question about this ingredient
1 1/2 cup frozen pearl onions Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 cup freshly chopped parsley Ask a question about this ingredient
4 sprigs of fresh thyme Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
2 Bay Leaves (not Bay Laurel but Turkish) Ask a question about this ingredient
The day before cooking, liberally season the ribs with pepper, some dried thyme, salt and granulated garlic. Make sure to press this dry rub into the fat and meat. Cover and refrigerate.
Ask a question about this stepOn the day that your are cooking, remove the ribs from the refrigerator and allow to come to room temperature.
Ask a question about this stepHeat the oil in a large pan and without crowding, brown the ribs on all sides. This takes 15 minutes. Remove them to your braising dish, I highly recommend a clay pot bt an enameled cast iron or oven proof casserole with a lid works too. If you don't have that, Goin recommends covering with plastic wrap and then aluminum foil.
Ask a question about this stepAdd the diced vegetables and scrape up all the brown bits in the pan. De-galze the pan with the red wine and balsamic vinegar.
Ask a question about this stepAdd the thyme sprigs, bay leaves, stock and mushroom bouillon and bring to a boil.
Ask a question about this stepPour this liquid over the ribs, cover and place in a preheated 400 degree oven. Cook for 3 hours.
Ask a question about this stepRemove the ribs from the stock and place in another container. Allow the broth to cool them place everything in the refrigerator overnight.
Ask a question about this stepOn the day that you are going to enjoy the ribs, remove them from the refrigerator and skim the congealed fat off the top of the sauce.
Ask a question about this stepPlace the pot on the stove and add the frozen pearl onions. Bring to a simmer. You can remove the meat from the bones and place them in the pot, but don't forget to place the bones in there too. Reheat over a low heat.
Ask a question about this stepAdjust seasonings and serve. The sauce is delicious served over Polenta, mashed potatoes or with farro or barley. Either way make sure you have lots of bread to sop up the yummy juices.
Ask a question about this stepGoin serves hers on top of chard and with a side or horseradish mixed with creme fraiche, which is also very good.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
