Short Ribs with Frisée-Parsley Salad Recipe
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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.
- 2 1/2 pounds beef short ribs (about 3 English cut), trimmed of excess fat and cut into 3- to 4-inch pieces
- 3 tablespoons vegetable oil
- Kosher salt
- Freshly ground black pepper
- 1/2 large yellow onion, large dice
- 1 medium leek, large dice
- 2 medium carrots, large dice
- 2 celery stalks, large dice
- 1 cup dry red wine
- 4 cups low-sodium beef broth
- Frisée-Parsley Salad
- Heat the oven to 300°F and arrange a rack in the bottom third. Pat the ribs dry with a paper towel and rub them with 1 tablespoon of the oil. Season well with salt and pepper. Let the ribs come to room temperature, about 30 minutes.
- Once the meat is ready, place a Dutch oven or a large, heavy-bottomed pot over medium-high heat and add the remaining 2 tablespoons of oil. When the oil shimmers, add the ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
- Remove the ribs to a large plate or baking sheet and set aside. Reduce the heat to medium; add the onion, leek, carrots, and celery to the pot; and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 8 minutes. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until it’s reduced by half, about 5 minutes.
- Add the broth and reserved ribs and bring the mixture to a boil. Cover the pot with a tightfitting lid and transfer it to the oven. Cook until the meat falls off the bone, about 2 1/2 hours.
- Remove the ribs from the oven, transfer to a plate, and cover loosely with aluminum foil. Strain the braising liquid through a mesh strainer into a medium bowl; discard the solids. Using a large spoon or fat separator, skim the fat from the surface of the liquid and discard. Return the braising liquid to the pot and keep it warm while you make the salad. Serve the ribs with a bit of the braising liquid over potatoes or polenta with the 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.
Gelatin? Never! :) Reducing the braising liquid will thicken it...
If using beef stock should I add powdered gelatin to it? Also, in the picture your veg looks like a finer dice than the large dice you specify.
Hapa- We refer to a rimmed baking sheet in step 3 (AKA half sheet pan) like the one pictured here (not a cookie sheet, which would be flat and yes, rather impossible to deglaze.) If you don't have any, rimmed baking sheets are a useful kitchen tool. You can bake cookies on them as well as use them as a baking dish or roasting pan.
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I need a little clarification - it says to bake the ribs on a baking sheet in step 2 but then the word 'pan' is used. In step 5 you are to deglaze the pan, which would be difficult to do with a baking sheet.
So it sounds like you'd put the ribs in a large straight-sided pan or dutch oven and put that into the oven, foregoing the baking sheet completely?!?!
Here's a recipe that you can start in the morning and come back to at the end of the day.
After searing the short ribs, toss them in a crock pot/slow cooker with quickly seared carrots, celery and whole, peeled shallots along with good red wine (I like a Cote du Rhone), a few garlic bulbs, sprigs of thyme and beef stock.
Then, let them cook on low for 8-10 hours (or 4 hours on high if you must). Then, strain out the vegetables and the stock and serve the short ribs on top of a starch (creamy polenta, whipped potatoes, etc.) and a green (spinach, green beans, etc.).
If you want, after separating the fat from the brasing liquid, you can combine the liquid with some of the vegetables, cook them down, incorporate and voila, gravy to drizzle on the ribs.
i make that all the time at jardiniere
I made this dish last night and it was amazing.