10473 Short Ribs with Frisée-Parsley Salad 3 hrs 40 mins 40 mins 3 to 4 servings Fri Apr 04 13:21:00 -0700 2008 Fri May 30 16:31:53 -0700 2008 Easy French CHOW http://www.chow.com/recipes/10473 Fri, 30 May 2008 23:31:53 GMT Tender ribs with a side of bitter greens Rich, tender ribs complemented by a fresh, slightly bitter salad. A crisp autumn evening, a fire in the fireplace, golden light in the room, a cozy gathering with a bunch of good friends—something braised is in order. Chef Traci Des Jardins gave us this basic but delicious recipe. Serve these short ribs with something that can soak up all the extra braising liquid, like our Classic Mashed Potatoes or Pancetta and Hominy Polenta.

What to buy: Most short ribs you’ll come across are cut English style. If you buy your meat from an Asian market, though, they may be cut thinner, which is called Korean style. We tested this recipe using the English-style ribs, and though you could use either cut, the Korean-style ribs will cook significantly faster.

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  • Heat the oven to 300°F and arrange the rack in the middle. Pat ribs dry with a paper towel and rub with 1 tablespoon of the vegetable oil. Season well with salt and freshly ground black pepper. Let ribs come to room temperature, about 30 minutes.
  • Once meat is ready, place a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and add remaining 2 tablespoons vegetable oil. When oil shimmers, add ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
  • Remove ribs to a large plate or baking sheet and set aside. Add onion, leek, carrots, and celery to the pot and season with salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and browned, about 8 minutes. Add wine and cook, scraping up any browned bits on the bottom of the pan, until wine is reduced by half, about 5 minutes.
  • Add broth and ribs and bring mixture to a boil. Cover the pan and transfer it to the oven. Cook until meat falls off the bone, about 2 1/2 hours.
  • Remove ribs from the oven, transfer to a plate, and cover loosely with aluminum foil while you make the salad. Serve ribs with a bit of the braising liquid over potatoes or polenta and salad on the side.

    • Beverage pairing: A medium- to full-bodied red will work great with this hearty dish. Since there are no overt spices or very delicate textures, feel free to drink as big and badass as you like. A California wine that is always rock solid is the 2003 Cloverdale Ranch Alexander Valley Cabernet Sauvignon.

    ]]>     http://www.chow.com/assets/2006/09/rcp_shortribsredwine_290x210.jpg Adapted from Traci Des Jardins 50 Main 246 2 1/2 pounds beef short ribs (about 3 English cut), trimmed of excess fat

    ]]>     3 tablespoons vegetable oil

    ]]>     54 1/2 large yellow onion, coarsely chopped

    ]]>     82 1 medium leek, coarsely chopped

    ]]>     119 2 medium carrots, coarsely chopped

    ]]>     121 2 celery stalks, coarsely chopped

    ]]>     1 cup dry red wine

    ]]>     4 cups low-sodium beef broth**

    ]]>     Frisée-Parsley Salad

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