The first frost of season greeted us here last night. Thankfully I paid attention and didn't repeat what I did last year, which ended up a few pipes burst in the greenhouse. As summer starts to wind down, I really begin to enjoy my favorite season of the year. The shift into fall brings changes in the kitchen as well. Simple, light salads are beginning to phase out as long, low slow cooking phases in. I love to braise short ribs, and this comforting dish felt appropriate for the first blast of cold to hit us here in Maine. Paired with homemade gnocchi, this dish is indeed comforting, quite nourishing, and had us snuggling up in bed as the chill of evening crept in thru our windows.
What I enjoy about braising, is that you can get everything into the oven early in the day, then forget about it until hours later. No standing over the stove needed, so I can easily go about my business as usual. Short ribs, once cooked thoroughly, is fall-off-the-bone tender, and absolutely delicious!
Once the ribs are finished cooking, the liquid can be strained, or pureed and cooked down to create the sauce.
- 4-6 Short Ribs
- 2 medium-sized Carrots, coin cut
- 4 Celery stalks, roughly chopped
- 1 large Onion, or several Shallots, sliced
- 4 Garlic Cloves, minced
- 1 quart pureed tomatoes, fresh or canned
- 12 ounce Red Wine (I used mead)
- 1-2 quarts Chicken Stock or Water
- 2 Bay Leaves
- 1 strip of Kelp
- Sea Salt, as needed
- Freshly cracked Black Pepper, to taste
Preheat the oven to 350F
Have your vegetables prepped and ready to go, so that the cooking process is smooth and steady.
Season the ribs with sea salt and pepper. Heat a heavy bottom oven proof Dutch oven over high heat. Add some lard or ghee, then sear all sides of the ribs until golden brown.
Once the meat is browned, remove from the pan and set aside or place into a half hotel pan.
Drain off the excess fat then saute the veg. Once the veggies begin to caramelize add the wine and reduce by half. Pour in the tomato and the seasonings. Bring to a boil.
Once at a boil, pour the liquid over the ribs, then add water until about 3/4 of the ribs are covered. Cover the pan with tin foil, then cook for about 5-6 hours.
At this point, you can serve as is, or cook the liquid down to make a thicker sauce.
Mashed potatoes, roasted root veggies, or these gnocchi's, are a prefect choice to pair along with this delectable meat.