I've been salivating over bone-in short rib recipes for some time. Maybe two years or so, give or take a month. I saw the recipe first in Bon Appetit, which I subscribed for after some misguided publishing company gave me a "professional rate" of $10 per year. Professional rate must be code for "gets too many damn cooking magazines."
In any case, I looked for bone-in short ribs at the local grocery. None to be had. That was an easy give-up on my part. The recipe called for something like four hours of my precious time I could spend polishing my nails or reading the latest Twilight. No skin off my nose.
Until a month ago, when in the queue at the local meat case, I saw them. Bone-in short ribs. Had to even ask the guy if that's what they were for sure. "Yep. We get 'em in seasonally." Well, I thought to myself, you're screwed now.
I took the Christmas/NY vacay (read: flu-ridden trip) to think it over, and ended up presenting the idea to my step father in law. I described the dream: Bone-in short ribs, braised, slow-roasted, over mashed potatoes. He practically fainted with hunger. I took it as a sign.
So, a week ago, I took the plunge. I asked my meat guy for the usual -- two pounds of ground chuck, some pork chops -- and threw in the bomb: 2 pounds of bone-in short ribs. I got an eyebrow raise and a brown paper-wrapped package. I think I might have earned some kind of cred.
I brought it home, and sort of eyed it. Being the chicken I am, I put them in the freezer.
Come Friday, I saw a weekend looming. A free weekend, with plenty of time to braise, etc. I put them in the fridge to thaw.
Saturday dawned. Ribs are thawed. I went to get groceries, tossing some shallots and a cheap bottle of shiraz just in case.
Then, about 4 p.m., I was bored with TV. I even turned it off in the middle of BBC's Pride and Prejudice. It was time.
You'll notice I threw out the onion and pancetta. For one thing, the shallots made me cry, so an onion was out of the question. Two, I'm not paying a million bucks for pancetta when there is a jar of bacon grease in my fridge.
So here you go. The Meal. Braised bone-in short ribs.
1 T. bacon grease
1 T. butter
2 lbs. bone-in short ribs. This translated into four for us.
3 T. flour
1 t. salt
1/2 t. cracked black pepper
1 T. butter
1 T. olive oil
2 shallots, chopped
2 carrots, small dice
2 cloves garlic, minced
1 t. rosemary
1 t. thyme
Cracked black pepper
2 c. red wine
1.5 cups water
2 beef boullion cubes
Preheat the oven to 350 degrees. Melt the grease and butter in a dutch oven on medium high. Whisk up the flour, salt and pepper in a shallow bowl. Pat the ribs dry with paper towel. Dredge them in the flour, tapping off excess. Place in the dutch oven. Brown on each side not quite a minute or so. Set aside on a plate.
Melt butter and olive oil in dutch oven. Throw in shallots, carrots and garlic. Saute for a few minutes. Then pour in the wine and stir, scraping browned bits off the bottom. Let this boil for a few minutes. While that's cooking, grind up your rosemary and thyme. Microwave your water, and blend in your boullion cubes.
|Ribs should be submerged in liquid prior to putting in the oven.|
Take it out and let rest for a bit. Serve over mashed potatoes, with juices.*
|The finished product|