Thomas Keller and Michael Ruhlmann’s recipe for Braised Short Ribs makes a perfect dinner for your holiday table. Ideal for Hanukkah or Christmas, and totally delish! Serve with steamed baby carrots and parsnips, and pureed roasted squash and olive oil mashed potatoes. Though this is not a Kosher recipe, it can be made for those who do not follow religious food standards.
- 1 bottle red wine (750 ml)
- 1/2 Cup chopped carrot
- 2/3 Cup chopped leek, white and pale green
- 1/2 Cup chopped onion
- 3 cloves garlic; smashed
- 10 Italian parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 8 bone-in short ribs (1/2 pounds each)
- oil; as needed
- salt, to taste
- freshly-ground black pepper, to taste
- flour; for dusting
- 2 Cups veal stock (to 3 Cups); see * Note
- 2 Cups chicken stock (to 3 Cups)
- Bring wine, carrot, leek, onion, garlic, parsley, thyme and bay leaf to boil in wide pot. Tilt pan away from burner and carefully ignite with match. Allow alcohol to burn off, then light again. If there are no flames, alcohol is completely cooked away. Cool marinade, then pour over short ribs, seal in plastic bag and marinate in refrigerator 8 to 24 hours. Remove meat from marinade and strain marinade into saucepan, reserving vegetables. Bring marinade to simmer and skim any impurities that rise to top. Remove from heat.
- Heat 1/8 inch oil in large skillet over high heat. Season both sides of each piece of meat with salt and pepper and dust with flour, patting off excess. Place meat in hot oil and cook until well-browned on all sides (adjusting heat as necessary to keep from burning), 2 to 3 minutes on each side. Remove meat to heavy oven-proof pot or casserole big enough to hold all meat snugly in one layer.
- Pour off excess oil from skillet, return to heat and cook reserved vegetables until they begin to caramelize, 3 to 4 minutes. Spread vegetables over meat in even layer and add marinade and 2 cups each of veal and chicken stock. Meat should be covered with liquid; if not, add more veal or chicken stock as necessary. Bring liquid to simmer on stove. Press a parchment paper lid snugly over meat. Bake in 275 degree oven until meat is very tender, 3 to 4 hours.
- Remove meat from pot and strain liquid into tall narrow container. Discard vegetables. Once meat has cooled slightly, it can be covered and refrigerated for up to two days. Skim fat that rises to top of braising liquid and strain liquid several times through chinois or other fine mesh strainer, until chinois remains clean. Reserve 1/3 of braising liquid for reheating short ribs before serving, if making in advance. Transfer remaining braising liquid to saucepan and reduce to sauce consistency, about 2 cups.
- If reheating short ribs, place in oven-proof casserole with reserved liquid to cover. Reheat at 300 degrees until hot through. Serve this with mashed potatoes, fresh egg noodles or polenta.
Recipe from Thomas Keller, chef at the French Laundry in the Napa Valley and Michael Ruhlman, author of "Soul of a Chef" (Viking, $26.95). They are co-authors of "The French Laundry Cookbook"</a> (Artisan, $50).
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