If Monday’s are supposed to be meatless and Friday’s are for fish, then I say Sunday’s are for slow-cooked dinners. Break out your crock-pots, take out a tajine or simply stand over your stovetop and let’s make Sunday supper something we can discuss and share for the rest of the week. Why not?
One of my favorite items to slow cook is short ribs. These wonderful cuts of meat are so tender and flavorful, I always make extra and use the leftovers in a rich meat ragu or hearty sandwich. I’m not sure if they are prepared other ways besides braised (perhaps the exception is grilled for Korean BBQ) but essentially, you prep short ribs for the oven and then walk away. They braise for three hours while filling your home with the most wonderful aromas.
Slow cooking is relatively easy and most kitchen cooks appreciate the simplicity of recipes. What is difficult is managing your patience. The key to a perfectly made slow cooked meal is in the planning, so manage your time wisely!
If you happen to be in Manhattan and can grab a table at the Balthazar bistro, treat yourself to the short ribs –they are so good! For the rest of us, simply follow the recipe I’ve posted below.
I use Hanson Vineyards Pinot Noir, as it has hints of cherry and black pepper which adds a special earthiness to the sauce. Short ribs, in my opinion, should be served with creamy mashed potatoes, however, this recipe includes a very savory gravy so it’s also great with any type of pasta.
The short ribs will linger for a while on your tongue, leaving a fine velvety finish. If you’re looking for a way to romance or impress someone, this is one recipe to try!
Short Ribs (from the Balthazar cookbook)
- 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 (I used Hanson Vineyards)
- 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 wines. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, then 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 gravy-like consistency. Adjust seasonings to taste, spoon sauce over short ribs and serve.