Sandwich Sunday

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Sandwich Sunday // Braised Shortribs

Yesterday, I saw a bumper sticker that read, “I’m Canadian and I’m Catholic.”

Well hey, man, congratulations.1

It got me thinking: if I was so inclined, what personal statement-of-fact would I plaster to the rear of my car and broadcast to the world? 2 Is there any aspect of my life that I’m just that proud of?

I searched through hundreds of bumper stickers online, but nothing seemed to resonate. “I like to play in the dirt.” was close, but not quite right. So, I set out to make my own bumper sticker – one that would perfectly capture who I am.

I came up with four:

I can’t believe I couldn’t find those online. Canadian Catholics, sure – but nothing for us cling-sufferers. This internet thing is going downhill.

Oh right, I made a bumper sticker for Zeus, too:

And then one for this blog, just for good measure:

Sandwich Sunday // Malbec Braised Shortribs

Sandwich Sunday //  Malbec Braised Shortribs

Anyway, short ribs really are the bomb, are they not?

I have to say that they’re especially delicious when braised, all day, in red wine. I served these short ribs with some roasted cauliflower and Brussels sprouts tossed in a horseradish vinaigrette (recipe below). Resting atop a bed of fluffy farro, meat falling off the bone, these puppies were warm, hearty, and comforting.

Make it a short rib day. (And broadcast that fact to the world, if you must.)

1 Yes, DJ, that “congratulations” was for you.
2 For the record, I love Catholics.

Braised Short Ribs

Serves 4-6

Adapted from Dan Barber via Food52

  • 3 pounds short ribs
  • Salt & pepperr
  • 2 glugs olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2-3 cloves garlic, peeled and smashed
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire
  • 1 tablespoon tamarind paste
  • 2 bay leaves, fresh or dried
  • 1.5 cups red wine
  • 2-3 cups low-sodium chicken stock
  1. Heat the oven to 225 degrees.
  2. Season the short ribs, all over, with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides. Remove the short ribs from the pot, and pour off all but a bit of the fat.
  3. Add the onion, carrot, celery, and garlic to the pot, season with salt and pepper, and reduce the heat to medium. Saute until the vegetables are just soft ~5-6 minutes. Add the short ribs back to the pot.
  4. Add the remaining ingredients – less the chicken stock – to the pot. Then, add enough of the chicken stock to nearly cover the short ribs.
  5. Bring the liquid to a boil, then cover the pot and transfer to the oven.
  6. Braise the short ribs for 4-5 hours, or until they are very tender and falling off the bone. Transfer the pot back to the stove, and remove the short ribs from the liquid.
  7. Simmer and reduce the liquid, over medium heat, until a syrupy sauce is formed.
  8. Plate the short ribs and then spoon the sauce on top of them.
  9. Serve with my horseradish vegetables, recipe below, on a bed of brown rice, quinoa, or farro (as shown).

Horseradish Vegetables

Serves 4-6, as a side

  • 12-16 Brussels sprouts, stems removed, and halved
  • 1/2 head of cauliflower, cut into bite-sized pieces
  • 1 tablespoon prepared horseradish
  • splash white wine vinegar
  • olive oil
  • salt & pepper
  • a soft herb, chopped (I used tarragon, though parsley or basil would be great, too.)
  1. Heat the oven to 400 degrees.
  2. Toss the Brussels sprouts and cauliflower with a glug of olive oil, and season with salt and pepper. Arrange on a baking sheet.
  3. Roast the vegetables until just tender ~8-10 minutes.
  4. Meanwhile, in a large bowl, whisk the horseradish, vinegar, a glug of olive oil to combine. Season the vinaigrette with salt and pepper, to taste, and add the chopped herbs to the bowl.
  5. Remove the vegetables from the oven and add to the vinaigrette. Toss to coat, and serve with the short ribs, recipe above.

Something low and slow, for the braise:

Posted by Chris on 11/27/12 in Meat Stuff

1 Comment

  1. stevo

    Sounds good. Looks perfectly delicious. Tender, moist, hearty.

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