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]
- 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
- Heat oven to 325 degrees. Pat meat dry with paper towels. Season ribs all over with salt and pepper.
- 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.
- 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.
- Add in wine, beef broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
- Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 3 hours.
- 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.
- Add short ribs and turn to coat in the sauce; set aside until you’re ready to serve.
- Serve short ribs in shallow bowls and top with a spoonful of sauce. Put remaining sauce in a bowl for the table. Enjoy!
- 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!
Hard to believe we’re into Memorial Day weekend and the unofficial start of summer! It’s a perfect weekend for firing up the BBQ and doing some grilling! Here are a couple of recipe ideas to tempt your appetite:
For a great side dish to go with the tri-tip, try my recipe for Scott’s Easy Baked Onions – or the Melted Onions actually cooked in the charcoal coals of the BBQ.
Fire up that grill – and have a great holiday weekend!
A favorite of mine this time of year is a hearty beef, mushroom and barley soup.
Some might call it a “beef stew” – and they’d be right. But it’s got a lot of liquid – assuming you use all of the liquids called for – yet has the great flavor of a beef stew. We made this for a second time today – using an amalgamation of one of Mark Bittman’s recipes along with a slow cooker recipe from Cooks Illustrated.
Read on for ingredients and directions!
First published: January 5, 2013
- 1 oz dried Porcini mushrooms
- 1.5 – 2 lbs beef chuck roast – cut into 1 inch cubes
- 8 oz fresh Cremini mushrooms
- 28 oz canned diced tomatoes
- 8 oz mini carrots
- 3 yellow onions – chopped
- 4 oz tomato paste
- 8 oz mini carrots
- 2 oz Penzey’s shallots
- 2 oz Penzey’s garlic
- 1/2 cup red wine
- 1/4 cup tomato paste
- 28 oz can of diced tomatoes
- 2 cups beef broth
- 2 cups chicken broth
- Soak the dried Porcini mushrooms in a cup of hot water.
- In a Dutch oven, heat the olive oil and add the beef – brown for 10-15 minutes. Remove using a slotted spoon. Discard most of the fat remaining.
- In a separate pan, brown the mushrooms – first dry and later adding a bit of olive oil.
- In the Dutch oven, add the onions, salt and pepper. Add in the tomato paste, carrots, shallots, and garlic. Add in the mushrooms. Add in the porcini mushrooms – and the liquid while being careful to avoid any grit. Saute for 10 mins. Add the red wine. After 10 mins, add the tomatoes, beef broth and chicken broth.
- Bring mixture to a boil.
- Reduce heat to low – cover the Dutch oven and continue cooking for 1.5-2 hours. Taste the beef for tenderness to determine when ready to serve.
- Serve in large soup bowls – perhaps with crusty bread! Enjoy!
Are you planning a July 4th BBQ get together with family and friends this year? If so, the perfect BBQ treat is a tasty, well seasoned tri-tip roast – and you’ll find the preparation and cooking to be super easy:
Either way, you’ll end up with a perfect BBQ treat that your friends and family will really enjoy. Be sure to season the tri-tip well an hour or so in advance. I prefer just kosher salt, coarse ground pepper and a bit of Montreal steak seasoning.
Mix in a few burgers, sausages and hot dogs on the grill for the kids and you’ve got everybody covered!
Have a wonderful 4th of July!
Here’s a recipe for grilling tri-tip on the gas grill. So simple to do!
Start with a 2 to 3 lb tri-tip roast.
Season ahead of time with lots of kosher salt, lots of ground pepper, and a touch of McCormick’s Montreal steak seasoning
Fire up the gas grill to preheat for 15 minutes. When heated, cook the tri-tip 7 minutes per side over the direct burners followed by 20 minutes with the fatty side up.
Let rest for 5-10 minutes wrapped in foil before slicing against the grain Turned out perfect!
This would be perfect for your 4th of July BBQ!
My son and family stopped by this afternoon following today’s Sunset Celebration Weekend and we did just what we did last year – grilled a couple of tri-tips on our Weber charcoal BBQ. Turns out, we did just about the same thing last year! With the unusually wet and cool spring we’ve had in northern California this year, today (in early June) was literally the first time we pulled the cover off the Weber to grill something!
I picked up two plain tri-tips earlier today from Bianchini’s Market in Portola Valley. The first we seasoned with Tom Douglas’ All Purpose Smoky Barbeque Rub – picked up this morning from Tom’s booth at the Sunset event. The second we seasoned with rock salt – with a healthy dose of fresh ground Penzey’s Special Extra Bold™ Black Peppercorns on both. We seasoned the tri-tips about 5 hours before we started grilling and put them back in the ‘frig.
Like last year, I used Lazzari Mesquite Charcoal in my Weber BBQ – it burns hotter than briquets, cooks the meat faster and adds a very nice mesquite cooked flavor to the meat. Once lit in the chimney lighter, spread the coals all to one side of the Weber – that’s going to be the direct heat side.
I seared the roasts over direct heat 5-7 mins per side (to a bit of nice char) and then cooked them on the indirect heat side for another 20-25 minutes until they reached an internal temperature of 130 degrees. Once they’re at that temp, wrap them in foil and let them sit for at least 15 minutes to let the juices re-enter the meat. Then slice thinly across the grain and serve – preferably with an nice accompanying BBQ sauce. I had also picked up a jar of Tom Douglas’ Ancho & Molasses Barbecue Sauce this morning at Sunset – and it was a perfect accompaniment to the tri-tip!
We also grilled some veggies to accompany the roasts – including corn on the cob, onions, baby bok choy, zucchini and bell pepper. We cooked the veggies mostly over direct heat – taking care not to let them burn – while the tri-tips were cooking on the other indirect heat side of the grill.
A great meal and first time BBQ of the season!
We love our Weber – an early model of the Performa. A while back we had this fancy indirect heating gas grill – but it just didn’t provide much flavor for BBQing so we gave it away and bought the Weber over 10 years ago. It’s been our regular fire ever since – IMHO nothing beats a hot charcoal fire for the best flavor.
On one of our morning walks last week, friend Chris Gulker550 degrees) on the Performa’s built-in thermometer. Then, it’s time to sear the chops.
I seared them about 2 minutes on each side directly over the hottest part of the fire. After that, I moved them over to the indirect heat side of the Weber and cooked them for another 6 minutes without turning. By that time, the internal temperature was about 135 degrees. I removed them from the fire, covered them with foil and let them sit another 6-8 minutes during which the internal temperature continued to rise to over 145 degrees. At that point, they were ready to serve.
We cooked some sauerkraut with bacon and BBQ sauce in a skillet on the stove and served that with the chops along with some more of that tasty BBQ sauce. What a treat! – a very nice and relatively low cost Sunday BBQ. Served with a little summer rose wine, it was just delicious!