short ribs chickens cheese Dicky’s bar cornmeal 58 <strong>POST</strong> | Issue 9 <strong>January</strong> / <strong>February</strong> <strong>2015</strong> Matt Calabrese
With Dan Martello short ribs Finger-licking comfort food • 5 pound bone-in beef short ribs, cut crosswise into 2-inch pieces • 3 tablespoons vegetable oil • 3 medium onions, chopped • 3 medium carrots, peeled, chopped • 2 celery stalks, chopped • 1 tablespoon tomato paste • 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon) • 10 sprigs flat-leaf parsley • 8 sprigs thyme • 2 sprigs rosemary • 2 bay leaves • 1 head of garlic, halved crosswise • 4 cups beef stock • Kosher salt and freshly ground black pepper short ribs Preparation Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato paste; cook, stirring constantly, until well-combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2 1/2 hours (Short ribs should be very tender, falling off the bone.). Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve with roasted root vegetables with sauce spooned over. Veggies • 1 1/2 pounds Brussels sprouts cut in half • 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces • 1 bunch baby carrots (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces • 1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups) • 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup) • 1 head of garlic, cloves separated, peeled • 2 tablespoons olive oil Preparation Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven for 15 minutes.)
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