Tag: short ribs

Braised Short Ribs with Citrus Gremolata

I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…

4 pounds short ribs, excess fat removed
2 teaspoons salt
Pepper
1 tablespoons fresh thyme, chopped
1 tablespoons fresh rosemary, chopped

Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.

2 tablespoons extra light olive oil
1 cup carrots, chopped
2 medium onions, chopped
2 ribs celery, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 fresh bay leaf
4 cups chicken broth
2 cups red wine
Salt

Preheat oven to 350 degrees F.

Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.

Citrus Gremolata

1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/3 cup parsley, chopped
2 garlic cloves, chopped
Zest of one lemon
Zest of two clementines or half a navel orange

Mix all the ingredients in a small bowl, cover and keep aside.

Short Rib Chili with Tomatillo Sauce

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

5 to 6 short ribs, bone in

Spice Rub

2 teaspoons ground coriander
2 teaspoons ground roasted cumin
2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

6 tomatillos, peeled and cut in half
2 poblano peppers, cut in half and deseeded
1 medium yellow onion, unpeeled, cut in half
4 garlic cloves, unpeeled
Drizzle of olive oil
Sprinkle of salt
1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

3 tablespoons olive oil
1 cup chicken broth
1 can pinto beans
Salt
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.