Scott’s 2018 Short Ribs

 

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This is a perfect recipe for a lazy Sunday afternoon – serving two or with guests serving four! The short ribs need about 3 hours to cook – so start around 2 PM and you’ll be ready for a great dinner about 5:30 or 6 PM.

The inspiration for this recipe came from chef Marcus Samuelsson’s Obama’s Short Ribs recipe as described in the New York Times – and it’s also in the chef’s Red Rooster Cookbook – The Story of Food and Hustle in Harlem.

I’ve made several modifications – basically to make it simpler and easier. I usually try to rework recipes that use amounts of ingredients that result in wasting portions that you might buy in standard size packages. So, I adjusted – and simplified – and the result was great!

[First posted: February 26, 2018]




Ingredients

  • 1 lemongrass stalk, trimmed, smashed and minced
  • 3 garlic cloves, chopped – or about 1-1/2 tbs of already minced garlic
  • 1 Optional (1-inch) piece ginger, peeled and minced
  • ½ cup red wine (Cabernet Sauvignon or Zinfandel)
  • 3 cups beef broth (2 cups if only 4 ribs)
  • ½ cup plum sauce (¼ cup if only 4 ribs)
  • ½ cup soy sauce (¼ cup if only 4 ribs)
  • 2 sprigs thyme
  • 2 sprigs flat-leaf parsley
  • 2 bay leaves

Directions

  1. Heat oven to 325 degrees. Pat meat dry with paper towels. Season ribs all over with salt and pepper.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all four sides, about 2 minutes per side; transfer to a plate.
  3. Add mirepoix (onion, carrot, celery), lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes.
  4. Add in wine, beef broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
  5. Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 3 hours.
  6. Transfer meat to a plate. Use a ladle to skim the fat off the top of the braising liquid. Discard bay leaves and thyme stems. Season to taste with salt and pepper.
  7. Add short ribs and turn to coat in the sauce; set aside until you’re ready to serve.
  8. Serve short ribs in shallow bowls and top with a spoonful of sauce. Put remaining sauce in a bowl for the table. Enjoy!
  9. Serve with the rest of the red wine – and, likely, a second bottle! If there are leftovers, congratulations – as the ribs are even better warmed up tomorrow!

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