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Friday, May 30, 2008

Braised Short Ribs, Batali Style

Short ribs are not something I make often. OK, ever. Nick is not fond of them, mainly because they are so fatty. He's right of course, they are fatty. But fat equals flavor and braised short ribs are packed with it!

I acquired a package of short ribs and contemplated how I should make them for a little while as they sat in my freezer. When faced with the dilemma of how to prepare something there are several people I go to... Martha, Mario, Lidia, and Marcella. Mario won out. The recipe is simple but contains lots of flavorful ingredients. It can't miss!

OK, OK... you caught me. Really I'm making them this way because I'm always looking for an excuse to use my glorious Chantal pot!

In your own glorious pot or equally heavy bottomed skillet, heat olive oil over high heat until it starts to smoke. Sprinkle short ribs with salt and pepper and then place them in one layer on the bottom of the pot and brown on all sides.

This takes a good 15 minutes or so to do, if you do it correctly. DO NOT skimp on this step. It is very important to the outcome of the dish. Let those short ribs brown baby brown! And when they are browned on all sides, take them out of the pot and set aside.

To the pot add chopped carrots, celery, onions and garlic. I always use the celery tops. If you don't, I highly suggest you start. They are packed with flavor.

Cook the veggies until they start to brown and soften, season as you go. As those are cooking, take a can of whole tomatoes and crush them by hand. Mario says to use a 16 oz. can, but truth be told, I don't think I have ever seen a 16 oz. can of whole tomatoes. Whole tomatoes are usually in 28 oz. cans so I used a 28 oz. can of San Marzano tomatoes.

You will also need about 3 sprigs each of fresh thyme, rosemary and oregano. You can tie them together if you like, but I didn't bother doing that.

When the veggies have sufficiently browned and softened, add wine, broth, tomatoes (with juice) and herbs to the pot. Stir with wooden spoon and be sure to get all the browned bits up from the bottom of the pan. Bring the mixture to a boil and then add the short ribs back into the pot.

Then cover and place into a 375 degree oven and cook for 2 hours.

The meat is so tender and succulent. I served mine with crispy baked potatoes. But the next day I made orzo and served it with the meat and the sauce... Delish!

1 comment:

Anonymous said...

Oh. My. Gosh. Yet another keyboard suffers a painful, drool covered death!! But THIS is something I can eat - I might print this recipe out and take it with me to FL to make it for my FIL. He loves short ribs, but has a hard time eating them due to a war injury - no, seriously LOL. This looks amazing, and I'm totally going to try it. I just have to find a glorious pot :-)