This is a perfect heartwarming dish for entertaining. You can put it together a day ahead or in the morning, walk away for a few hours and let heat and time do its magic. By dinnertime, you’re not having to do much hands-on work in the kitchen – not to mention that it will also make your house smell incredible! Serve over simple mashed potatoes, rice, or even egg noodles, add a salad on the side if you’d like and you’re set with a hearty and comforting meal to share.
4 pounds beef short ribs
3 teaspoons kosher salt
Fresh ground black pepper
2 tablespoons grapeseed oil
5 large carrots
4 cloves of garlic
2 cups of beef stock
1 bottle (750 milliliters) priorat or other bold red wine
3 thyme sprigs
Preheat the oven to 275°F.
Peel the carrots and onion and cut into large 1 to 1 1/2 inch chunks.
Prepare the leek by cutting off and discarding the dark green tops and the roots. Slice lengthwise, chop into large chunks, similar in size to the onion and carrot. Place in a bowl of cold water and agitate to remove the dirt. Rinse and drain thoroughly, a salad spinner also works well for this..
Peel the garlic and smash each clove flat with the flat side of the knife.
To prepare the nora chilis, remove the stem and pour out the seeds, then tear into small pieces.
The vegetable prep can be done up to one day in advance.
Season the ribs liberally with the salt and ground pepper on all sides. Heat the grapeseed oil in a Dutch oven with a tight-fitting lid. Once it is hot, in two rounds sear the ribs over medium-high heat on all four sides, about 1 minute per side. Turn off the heat. Remove the ribs from the pot onto a plate. Discard all but 1 tablespoon of the fat.
Return the pot to medium heat, then add the carrots, leek, onion, garlic and nora chilis. Saute the vegetables until caramelized, stirring occasionally for about 10 minutes. Pour the red wine in the pot and turn the heat to medium high, allow it to reduce by half. This should take about 10 minutes.
Add the stock and place the short ribs back into the pan. Bring everything up to a simmer and add the thyme. Turn the burner off, place the lid on the pot, and put it into the oven for 1 hour. Then remove the lid and continue cooking for about 2 hours. Check the short ribs for tenderness by pulling the meat gently with a fork. If not yet tender, continue to braise for 30-minute increments, checking them at the end of each increment.
Remove the pot from the oven and using tongs transfer the ribs to a bowl. Move the pot to the stove and bring the remaining liquid with the vegetables to a boil and reduce until slightly thickened, this will take 8 to 10 minutes. Taste for seasoning, adding more salt if needed. Pour the sauce and vegetables over the ribs and serve with mashed potatoes, egg noodles, or crusty bread — or enjoy them alone.
Yield: 6 portions
Active Time: 60 minutes
Total Time: 4 hours