Sunday, October 17, 2010

Easy Short Ribs Braised in Red Wine (based on Food and Wine magazine) and Herbed Fingerling Potatoes (based on a recipe from Tyler Florence)

While we were on our honeymoon, Matthew and I stopped at the airport shop to pick up some books and magazines. With my love of Food and Wine online, I couldn't help but grab the magazine on our way home from Mexico. What better way to enjoy the flight but find new recipes to try once we got home. With that, I found a few recipes, and when I went to the grocery store yesterday, I brought the magazine with me. The guys that work behind the meat counter at Whole Foods are always very understanding to my lack of knowledge of different cuts of beef, so I typically will had the recipe over to them and just tell them I need whatever it says on the card (or in this case, the magazine article), and they promptly oblige.

Although I can typically find absolutely everything at Whole Foods, unfortunately I could not find veal stock on the shelves, but the recipe did mention that chicken stock is fine to use. Other than that, the recipe has ingredients most of you will have in your refrigerator or stocked on your shelves. I did tweak both recipes a bit, which I will mention along the way...and here we go!!!

Easy Short Ribs Braised in Red Wine

In a large flat caserole dish, add:

4-2 inch thick, flanken-cut short ribs with bone (approx. 2 3/4 lbs)
Oil, salt and pepper

Rub the oil into the ribs, and generously season with salt and pepper. Rub the salt and pepper in, as well. Put aside while you begin to chop and cook the vegetables.
In a Dutch oven over medium heat, melt and combine:

1 T. unsalted butter
1 T. grapeseed oil

The recipe did not call for any oil, but I find that it helps so that it is pretty much impossible to burn the butter...something that can happen if you aren't constantly watching the stove. Once the butter is melted and the butter and oil are combined, add:

2 large celery ribs, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped

The recipe only asked for 1 large celery rib, but I like being generous with the vegetables. Cook the vegetables, stirring occasionally with a wooden spoon, until they are soft, approximately 8 minutes. Add some heat, and cook the vegetables are lightly brown, about 3 or so minutes more. You should constantly be watching the vegetables so not to burn them.
Stir in:

2 T. tomato paste

Stir until well combined. Slowely add:

2 T. all-purpose flour

Add 1 T. at a time and combine with the vegetables and tomato paste until you can no longer see any flour. Cook for approximately 1 minute, scratching the bottom constantly with the wooden spoon to remove any tomato paste that begins to stick. These yummy bits will ultimately be combined with the wine and broth. Add:

1-750 mL bottle dry red wine
2 C. veal or checken stock

Bring to a simmer, stirring occasionally to mix the bits from the bottom of the pan. Meanwhile, heat some oil over medium high heat in a large skillet that will fit all 4 of the short ribs. Once the oil is hot, add the short ribs, leaving each side on for 2-3 minutes, or until each side is well browned. 

Transfer the short ribs to the Dutch oven, where the liquid should have been simmering for a few minutes by now. Season with salt and pepper (optional). Lower the heat to low or moderately low, cover the pot, and cook for 1 hour.

Uncover the pot and flip the short ribs. Season again (optional). Cover again and cook for another hour.

Transfer the ribs to a plate and remove the bones. If you did everything correctly, some of the bones will just fall off while you are putting the meat on the plate...mmmm...remove those bones, as you will continue to cook the sauce.

The recipe called for straining the sauce, then transferring it to a sauce pan, but I personally like the chunks of vegetables, so I let them stay. I simply transferred the sauce to a sauce pan and boiled for about 10 minutes, to reduce it some more. Serve the meat with sauce.

Herbed Fingerling Potatoes

Preheat oven to 500 degrees with a baking sheet inside to heat.

Cut lengthwise and put into a bowl:

1 1/2 lbs. fingerling potatoes (I used red)


Olive Oil to coat
2-3 sprigs fresh rosemary (remove the leaves from the stems)
2-3 sprigs fresh thyme (remove the leaves from the stems)
2-3 sprigs fresh sage (I didn't have any fresh sage, so I left it out...)
1-2 T. chopped garlic
Salt and Pepper to taste

Remove the pan from the oven, add potatoes, cut side up, on the sheet. Roast for about 20 minutes, or until a crust begins to form. Remove and serve!

This was a huge hit, but with me, and Matthew, and will definitely be a repeat for years to come!

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