Riad's Braised Short Ribs
Once considered a peasant dish, short ribs—rectangles of beef usually taken from the chuck cut—are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than meat, short ribs consist of generous layers of meat and fat, and require long, slow, moist-heat cooking to release the beef’s succulent flavor. This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
- 6 pounds short ribs
- Coarse salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 6 shallots, peeled and quartered
- 1 tablespoon tomato paste
- 3 tablespoons flour
- 1/2 cup ruby port wine
- 4 cups full-bodied red wine, preferably Cabernet Sauvignon
- 2 sprigs rosemary
- 10 sprigs parsley
- 8 sprigs thyme
- 2 bay leaves
- 1 head garlic, halved crosswise
- 4 cups veal stock
Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.
Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravylike consistency. Adjust seasoning to taste, spoon sauce over short ribs, and serve.