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.
- 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
Preheat oven to 350 degrees.
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.
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.
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.
Remove short ribs from liquid (which should be set like jelly) and trim off any fat. Cut each into equal-sized pieces.
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.
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.