This probably sounds like a broken record, but when I see short ribs on a menu, I am often inclined to order them. Not always, but they are always so tender, succulent and juicy and surrender at the presence of your fork. If they don’t, and you need a knife, you ordered the wrong thing.
My mom had given me a recipe for short ribs recently, but since I didn’t have the proper ingredients, I decided to take a different direction. Food and wine magazine seems to be a place I’ve been looking a lot for recipes, and so I picked one by Ken Frank. They need about 2 hours of cooking time, plus a little prep time. But, as the tougher delicious meats go, they need time and liquid.
Here is a recipe I know you’ll like, but probably say to serve them with a pasta or egg noodle, like it recommends.
Serves 4 (I cut the recipe in half, I am listing the full recipe)
Recipe Courtesy of Food and Wine Magazine
1 tablespoon butter
1 medium onion, finely chopped
1 carrot, chopped
1 rib of celery, chopped
2 tablespoons tomato paste (I used a small tomato, skinned and seeded)
2 tablespoons flour
1 bottle red wine
2 cups chicken stock
2 tablespoons vegetable oil
~ 3 pounds of flanken cut short ribs, with bone
salt and pepper
In large dutch oven, add butter and heat over medium-low. Add carrots, onions and celery and cook covered for 5 minutes. Remove cover, stir and cook until browned, about 3 minutes. Stir in tomato and then add flour. Stir and cook one minute. Add stock and wine and bring to a low simmer.
In the mean time, heat oil in a large pan and heat over medium-high heat. Season ribs with salt and pepper and then place in pan and sear on all sides, about 15 minutes.
Add ribs to pot and cook, partially covered for 2 hours on a low simmer. If the ribs are not falling off the bone after two hours, cook additionally until they cut or fall off easily.
Transfer ribs to a plate, remove bones. Strain sauce and discard vegetables. Return liquid to pot and boil to reduce to 2 cups. Return rib meat to pot, reduce heat to low, and cook until heated, about 3-5 minutes. Serve with sauce and egg noodles