Kumquat-Braised Short Ribs
Vibrant kumquats add a burst of color and citrus flavor to braised beef. In lieu of brisket, short ribs, still on the bone, are meaty and moist. Serve them with a simple sauce made with the cooking juices.
- 8 bone-in short ribs (2 inches thick; 31/2 to 4 pounds total)
- Coarse salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 2 medium carrots, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 1 large onion, chopped (about 2 cups)
- 1 1/4 cups brandy
- 4 cups homemade or store-bought low-sodium beef stock
- 1 cup water
- 1 pint kumquats, halved (about 1 cup), plus more whole for serving (optional)
Preheat oven to 350 degrees. Season short ribs on both sides with salt and pepper. Spread flour on a shallow plate. Dredge each short rib in flour to coat, shaking off excess.
Heat oil in a large Dutch oven over medium-high heat. Working in batches and reducing heat if necessary, sear short ribs on all sides, 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add vegetables to Dutch oven. Cook, stirring occasionally, until tender, 10 to 15 minutes. Return short ribs to Dutch oven. Add brandy, and cook for 2 minutes. Add stock, water, and halved kumquats. Bring to a boil. Cover, and transfer to oven. Bake until very tender, 2 1/2 to 3 hours. Transfer short ribs to a platter.
Pour sauce through a fine sieve into a small pot; discard solids. Skim off excess fat, and cook over medium heat until reduced by half, about 15 minutes. Serve short ribs with sauce, and whole kumquats if desired.
SourceMartha Stewart Living, December 2009