WSJ Short rib recipe
In the Wall Street Journal today (Sat 3/24) there was a recipe for short ribs that looked intriguing. Alas when I came home form shopping my better(?) half had already (and very efficiently) taken the newspapers to recycling. Hopefully someone who is less efficient still has the paper and can provide the recipe - thanks in advance!!!
You're in luck; I'm the one who recycles the paper in my household. :-) You can pay me back by letting me know how the recipe turns out if you use it.
To Val, I haven't been getting the WSJ for that long but have seen recipes on a fairly regular basis. Haven't tried any yet, but they look pretty good...
12-Hour Braised Short Ribs
by Jeremy Kittelson of Tapawingo in Elsworth, MI
2 c. red wine
1/2 c. pomegranate molasses
2 TB oyster sauce
2 carrots, chopped
2 celery ribs, chopped
1 leek, white and light green parts, chopped, washed and drained
1 onion, chopped
1 sachet of fresh thyme, bay leaf and black peppercorns
5 c. veal stock or low-sodium beef or chicken stock
8 beef short ribs, 4-6 lbs, trimmed of excess fat and silverskin
2 TB canola or neutral oil
1. Combine first 8 ingredients in large bowl and mix thoroughly. Add short ribs and toss to coat. Cover and refrigerate at least 8 hrs. to overnight.
2. Remove short ribs from marinade and strain marinade, reserving aromatics and sachet. Bring strained marinade to a boil in medium pan. Reduce heat to med-high and simmer til reduced by two thirds (slightly less than a cup), about 30 min. Add stock and bring to boil. Season generously w/ S&P to taste.
3. While reducing marinade, put ribs in single layer on sheet pan, pat dry, and sprinkle w/ S&P. Heat large pan over med-high heat and add oil. Brown ribs in batches, 2-3 min. per side, transferring ribs to slow cooker, casserole or braising pan when browned on all sides. Preheat oven to 200F if using. (My note: Don't know why the browned bits on bottom of pan aren't deglazed and added to the braising vessel. I'd just brown and braise in my Le Creuset and not bother transferring.)
4. Add liquid mixture, reserved aromatics, and sachet to ribs. Cover and cook til meat is very tender, about 9 hrs. on low for slow cooker and 12 hrs. for oven.
5. Remove ribs from vessel, strain braising liquid, and discard sachet and solids. Defat braising liquid, remove bones from ribs, and place meat in liquid to keep warm. Adjust seasoning if needed. To serve, spoon braising liquid over ribs. (They serve w/ cauliflower puree and haricots verts.) If not serving immediately, allow bone-in ribs to cool in braising liquid and warm before serving.
re: Carb Lover
Ok so I made it - the ribs themselves were wonderful - tender and succulent; I felt the sauce was strong and overpowering with all the aromatices as well as the molasses. Cauliflower went will with it and instead of green beans I did polenta cakes over which I drizzled the reduced sauce. I will make it again but modify the sauce. Thanks again for your help
re: Carb Lover
I used a slow cooker for 10 hours. As far as the sauce I think the molasses was too strong - I likely will not use it or just a tad and cut back on the aromatics (perhaps 1/2 of that suggested) I have to say I took the leftover ribs and simmered them in a good bbq sauce and had them over rice and they were phenomenal - which convinces me that the sauce was the culprit and needs to be toned down