Braised Short Ribs Dinner

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I cannot express how tantalizing you kitchen will smell as these cook and how that smell quickly turns torturous as you realize you're hungry and that the short ribs are on oven lock down for 3 hours.  That said, it's worth the wait so plan a snack and gather your will power.   

The second best thing about this dish (the first is the taste!) is that it's a one pot meal and it's hearty so, besides maybe a light salad, there's no side dish to prepare.   

Serves 2.   

Braised Short Ribs

1/4 teaspoon black peppercorns

1/4 teaspoon mustard seed

1/4 teaspoon red chile flakes

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon coriander seeds 

high heat oil (like grape seed or sunflower) 

2 bone in short ribs (about 1.5 lbs total) 

1 cup red wine 

3 carrots, peeled, coarsely chopped

1 celery stalk, halved

1 shallot, studded with 3 cloves

2 garlic cloves, crushed

2 bay leaves

2 14oz tins beef broth

1 tablespoon tomato paste

4 cippolini onions, trimmed

2 potatoes, coarsely chopped

Wrap black peppercorns, mustard seeds, red chile flakes, thyme, oregano, rosemary and coriander in a square of cheese cloth.  Tie up with kitchen twine.  Set aside.   

Heat oven to 300 degrees.  

On the stove, in a large heavy pot, heat a splash of oil over medium heat.  Place ribs in pot and brown 5 minutes on each side.  Remove ribs from pot and pour out excess oil if necessary.  Return pot to heat and deglaze with red wine.  Add one of the carrots, celery, shallot, garlic, bay leaves, 1 tin of beef broth and tomato paste.  Stir until tomato paste is combined.  Place ribs in pot, bone side up.  The liquid should come up about halfway up the ribs.  Cover with lid or foil.  Place in oven and cook 2 1/2 hours.  

Remove from oven, remove lid carefully and remove carrots, celery and shallot.  Discard.  Add 2 remaining chopped carrots, cippolini onions and potatoes.  If liquid level has diminished, add another tin of beef broth.   

Cover, return to oven and braise one hour more or until ribs are so tender they may be cut with a spoon.  

Spoon ribs and vegetables into bowls and serve.