VERMOUTH-BRAISED SHORT RIBS
When it comes to short ribs, you have choices. Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother's time-honored brisket recipe. Bone-in short ribs require a very large pot and are somewhat more awkward to plate. The upside is that they have even more flavor because the marrow that seeps out of the bones seasons the sauce. You can buy them either cut across the bone, called flanken, or along the bones, often called English style - the way it is done in fancy restaurants. You'll need about three-quarters of a pound of bone-in short ribs per person. If you cook the beef the day before and chill it overnight, you'll be able to lift off much of the fat that hardens on top of the sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- If you have time, the night before or several hours before cooking, season the meat generously with the salt and pepper (you will need at least a tablespoon salt and 1 1/2 teaspoons pepper). Wrap and refrigerate until needed. (You could do this just before cooking, if necessary.)
- Heat oven to 325 degrees. In a very large Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, arrange as many of the short ribs as fit comfortably in a single layer and brown on all sides. Take your time with this and let them get good and brown, and don't crowd the pot or else they will steam and never develop a tasty, caramelized crust. Transfer the ribs to a bowl once they have browned, and add more oil to the pot as needed.
- Add another 2 tablespoons of the oil to the pot if it looks dry, and stir in the chopped shallots, garlic, leeks, celery and a large pinch of salt and pepper. Cook the vegetables until softened, about 7 minutes, stirring constantly and scraping up the browned bits on the bottom. Add the wine, chicken broth and vermouth, and simmer until the liquid is reduced by half, 10 to 15 minutes.
- Arrange the short ribs in the liquid in the pot. Using kitchen twine, tie together the thyme, parsley stems and rosemary, and drop into the pot. Bring the liquid to a simmer on the stove, then cover and transfer the pot to the oven. Cook, turning the ribs every 45 minutes or so, until the meat is tender but not yet falling off the bone, about 2 hours. Add the carrots and let cook until tender, about 30 minutes longer.
- Use a slotted spoon to remove the short ribs and most of the carrots. Discard the herb bunch. Bring the liquid to a simmer, reducing it until it thickens slightly. If serving right away, spoon off some of the fat from the surface of the sauce. Or pour the sauce back over the meat and chill overnight in the pot, then spoon off the fat. Reheat if necessary.
- To serve, combine the sliced shallots, vinegar and honey in a bowl. Place short ribs on a platter and top with some of the sauce. Sprinkle with the flaky salt, chives, mint, parsley leaves and celery leaves, and scatter the shallots and vinegar mixture over the top.
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Sabtain Ranjhă
[email protected]This was my first time making short ribs and they turned out perfectly. The recipe was easy to follow and the results were delicious.
Van Rooyen Lesedi
[email protected]I'm so glad I tried this recipe. The short ribs were amazing and the sauce was to die for. I will definitely be making this again.
Leah Batise
[email protected]These short ribs were delicious! The meat was tender and juicy, and the sauce was flavorful and rich. I highly recommend this recipe.
Mir Samir
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the short ribs and the sauce. I will definitely be making this again.
Hafeni Keitjevi
[email protected]I've tried this recipe twice now and both times the short ribs have been tough and dry. I'm not sure what I'm doing wrong.
bird brain
[email protected]I followed the recipe exactly and the short ribs turned out tough and dry. I'm not sure what went wrong.
Dedan Peter
[email protected]This recipe was easy to follow and the short ribs turned out great. The meat was tender and the sauce was flavorful. I will definitely be making this again.
Natalie Williams
[email protected]I've made this recipe several times now and it's always a hit. The short ribs are always cooked perfectly and the sauce is always delicious. This is a great recipe for a special occasion.
Desiree Katz
[email protected]These short ribs were amazing! The meat was fall-apart tender and the sauce was so flavorful. I will definitely be making this again.
Irasha Lakmali
[email protected]I made this recipe for a dinner party and everyone loved it. The short ribs were so tender and the sauce was delicious. I highly recommend this recipe.
Ahmed Abh
[email protected]I followed the recipe exactly and the short ribs turned out great. The meat was tender and juicy, and the sauce was flavorful and rich.
Rajon Raj
[email protected]This recipe was a hit! The short ribs were cooked to perfection and the sauce was amazing. I will definitely be making this again.
Kefuwe Seletswane
[email protected]These short ribs were fall-off-the-bone tender and had such a rich, complex flavor. The vermouth added a really nice depth of flavor, and the vegetables were perfectly cooked.