advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Braised Short Ribs with Sunchokes and Lacinada Kale

This braised short ribs recipe from Le Cirque chef Craig Hopson is ideal for entertaining because it can be made in advance; reheating will only enhance the hearty flavor.

  • Servings: 4
Braised Short Ribs with Sunchokes and Lacinada Kale

Source: The Martha Stewart Show, October 2010

Ingredients

  • 1/2 cup vegetable oil, such as safflower
  • 5 pounds boneless short ribs or boneless chuck flap
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 head garlic, halved crosswise
  • 2 dried bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • 1 (750 ml) bottle red wine, such as Cabernet or Merlot
  • 2 cups port wine
  • 6 cups store-bought low-sodium beef stock
  • Mashed Sunchokes
  • Braised Lacinada Kale

Directions

  1. Preheat oven to 350 degrees.

  2. Heat vegetable oil in a large Dutch oven over high heat. Add short ribs and cook, turning, until browned on all sides. Remove from Dutch oven and transfer to a plate.

  3. Add onion, carrot, garlic, bay leaf, thyme, and peppercorns to Dutch oven; reduce heat and cook, stirring, until vegetables are soft, about 10 minutes. Add wine and port; return short ribs to pot and cook for 10 minutes. Add beef stock to cover meat; cover Dutch oven and transfer to oven until short ribs are fork tender, about 3 hours.

  4. Transfer short ribs to an 8-by-8-by-3-inch-deep casserole dish; strain braising liquid over short ribs; discard solids and refrigerate for at least 3 hours and up to overnight.

  5. Remove short ribs from liquid (which should be set like jelly) and trim off any fat. Cut each into equal-sized pieces.

  6. Transfer braising liquid to a large skillet and heat over medium-high heat until reduced by one-third. Return cut meat to liquid and cook, until heated through, about 15 minutes.

  7. Divide sunchokes evenly between 4 large shallow serving bowls. Place a few pieced of meat on top of sunchokes; top with kale. Spoon over liquid and serve immediately.

Related Topics