Monday, February 11, 2013

Barbara Lynch's Braised Short Ribs

So, it has been way too long since I did a food post...my apologies! I think the recipe below will make up for it though! My sister, CAC made Barbara Lynch's Braised Short Ribs last Friday night and said that this recipe was off the charts! It is not difficult, just time consuming...perfect for all my New England friends who are held up in their homes and apartments due to this crazy weather!

8 (5- to 6-inch-long) meaty short ribs (I used 4)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 celery ribs, coarsely chopped
1/2 cup tomato paste (5 ounces)
2 cups dry red wine
1/2 cup red-wine vinegar
1 quart beef stock
2 cups water
2 fresh thyme sprigs
1 Bay Leaf
2 strips of bacon
1 turnip trimmed and quartered lengthwise
16 baby carrots

Put oven rack in middle position and preheat oven to 325°F.
Pat ribs dry and sprinkle with kosher salt and pepper. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat just until smoking, then brown ribs in batches, without crowding, turning with tongs, about 6 minutes per batch. Transfer to a plate.
Reduce heat to moderate, then cook onion, chopped carrots, and celery in fat remaining in pot, stirring occasionally, until softened and lightly browned on edges, about 7 minutes.
Stir in tomato paste, wine, and vinegar and boil over high heat, uncovered, until liquid is reduced by about half, about 5 minutes. Add stock, water, thyme, and bay leaf and bring to a boil. Add ribs along with any juices accumulated on plate.
Cover pot tightly, then transfer to oven and braise ribs until meat is very tender, 2 1/2 to 3 hours.
Transfer ribs to a platter and discard bones, then let meat stand, loosely covered with a sheet of parchment paper or foil. Pour cooking liquid through a fine-mesh sieve into a bowl (do not press on solids) and discard solids. Let cooking liquid stand, uncovered, until fat rises to surface, about 15 minutes, then skim fat.
While cooking liquid stands, cook bacon in cleaned pot over moderate heat, stirring occasionally, until golden and crisp, about 7 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off bacon fat from pot, then add short rib cooking liquid and bacon to pot. Slowly boil, uncovered, stirring occasionally, until sauce is reduced to about 2 cups, about 15 minutes. Season with salt and pepper.
While sauce reduces, boil turnips, baby carrots, until just tender, about 5 minutes for turnips, 6 minutes for carrots. Trim fat and connective tissue from meat, then gently transfer meat (be careful not to break up ribs) and vegetables to sauce and cook over moderate heat, uncovered, until just heated through. Sprinkle w/ parsley, serve with bread and enjoy!



































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