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Recipes

Braised Beef Short Ribs

This dish can be made ahead and chilled so you can easily remove any fat from the top of the sauce. The flavor improves with reheating, but add the chopped herbs just before serving, so they don't lose their freshness. Serves 4-6.
3 1/2 pounds short ribs cut into pieces

Sea salt and freshly ground black pepper

2 Tablespoons olive oil

2 large onions, diced

1 1/2 cups dry red wine

3 large carrots, peeled and cut in 1-inch pieces

6 large garlic cloves, peeled

1 serrano chile, stem removed

One 14 ounce can whole tomatoes

3 flat-leaf parsley springs, plus 1/3 cup chopped parsley

1 large basil sprig, plus 1/3 cup slivered basil leaves

1 large thyme sprig

1 bay leaf

1. Preheat the oven to 300 degrees F. Pat the ribs dry and season with salt and pepper. In a Dutch oven or flameproof casserole, heat the oil over medium heat. Brown the ribs on all sides, in batches if necessary. Transfer the browned ribs to a plate.

2. Add the onion to the pot and cook for 5 minutes, or until slightly softened. Pour in the red wine and bring to a boil, deglazing the pot by scraping up the browned bits from the bottom. Add the carrots, garlic, chile, and tomatoes, with their juices. Bring to a boil, the add the ribs, with any juices, the parsley, basil, and thyme sprigs, and the bay leaf.

3. Remove the pot from the heat and cover with a damp piece of parchment paper and then the the lid. Transfer to the oven and cook covered for 1 1/2 hours.

4. Remove the lid and parchment paper and cook the ribs for anther 1 1/2 hours, or until very tender.

5. If making ahead, let the ribs cool, the refrigerate overnight. The next day, remove the layer of fat and discard the herb sprigs and chile. Reheat, covered in a 300 degree F oven for about 1 hour, or until heated through. Sprinkle with chopped herbs, check the seasoning and serve.

6. If serving ribs immediately, tip the pan and skim off as much fat as possible. Remove the herb sprigs and chile, sprinkle with chopped herbs, and check the seasoning.

Adapted from Jennifer McLagan, Bones