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Peppery Braised Short Ribs

(Makes 4 to 6 servings)

You can use the following basic marinade for all red meats and game (lamb shank, beef shin, boar, beef rump, oxtail, and more).  The purpose of all marinades is twofold: to enhance flavor and increase tenderness.

FOR MARINADE

Garlic – 10 cloves, unpeeled

Carrot – 1 medium, coarsely chopped

Celery – 1 stalk, coarsely chopped

Onion – 1 small, coarsely chopped

Bay Leaves – 3 large

Rosemary – 2 fresh sprigs

Black Peppercorns – 1/4 cup, tied in a square of cheesecloth

Juniper Berries – 10

Cloves – 4 whole

Chianti – one 750-ml bottle, or other dry red wine

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Beef Short Ribs – six 1-pound

Sea Salt – to taste

Black Pepper – to taste, freshly ground

Olive Oil – 2 Tablespoons, extra-virgin

Dry Red Wine – 1/2 cup

Garlic – 2 heads, broken into cloves but not peeled

Water – about 3 cups

  • FOR MARINADE: Combine garlic cloves, carrot, celery, onion, herbs and spices in a large bowl.  Add wine, then add ribs, cover, and marinate, refrigerated, for 24 to 48 hours.
  • Heat oven to 275 Degrees.
  • Remove ribs from marinade.  Remove black peppercorns from cheesecloth and set aside; discard remaining marinade.  Season ribs generously with sea salt and freshly ground black pepper.
  • Heat olive oil in a large Dutch oven or other heavy ovenproof pot over high heat.  Brown short ribs in batches until quite crispy and well browned on both sides, about 5 minutes per side.  Remove ribs from pot and set aside.  Drain fat from pot and discard.
  • Return pot to high heat, add Chianti and stir, scraping up browned bits, for about 1 minute.  Remove pot from heat.
  • Return short ribs to pot, along with garlic cloves and reserved black peppercorns.  Add enough water to almost cover ribs, cover pot, place in preheated oven, and cook for 1 1/2 hours.
  • Reduce oven temperature to 200 Degrees and continue cooking until meat is tender and falling off bones, about 3 hours more.  Remove from oven.
  • Remove ribs from liquid and set aside.  Strain liquid, pressing on garlic cloves to extract as much flavor as possible.  Skim fat from liquid, return liquid to pot and add ribs.  Bring to a gentle simmer.  Add 2 teaspoons freshly ground black pepper, stir to combine and serve.

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