Monday, April 14, 2008

Braised Short Ribs

I previously made these short ribs which were fabulous. This time, I wanted to try a more traditional recipe. I recently stocked up on short ribs at Whole Foods and had them in the freezer. I was waiting for the right opportunity to make them. I have long had this braised short rib recipe in my recipe file, so when we invited a friend for dinner I knew this would be perfect one to try. The preparation was very similar to beef Burgundy. This recipe and the accompanying sides came from Martha Stewart Every Day Food. The short ribs were delicious. I would definitely make them again. The sides were good but I would probably make some changes next time. I have never made broccoli rabe before. It was a very bitter green reminiscent of escarole. I didn't so much care for the texture, it was a little tough. I would probably make wilted spinach or escarole next time. I also made a creamy polenta with thyme. I liked the polenta with the short ribs I just thought this could use a little more flavor. I imagine there will be more short ribs appearing in this blog. I'm currently eyeing a recipe for short rib ravioli. Looks like it might be time to pull out the pasta maker again!

Braised Short Ribs
Recipe as Adapted from Martha Stewart Every Day Food
Serves 8

1/4 cup all purpose flour
coarse salt and pepper
16 pieces bone in beef short ribs (about 4 pounds)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
1 bottle dry red wine, such as Merlot
1 can 14.5 ounces reduced sodium chicken broth
4 sprigs fresh thyme
1 can (28) oz whole peeled tomatoes in puree

1. Preheat oven to 400. Place flour in a medium bowl; season wtih salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

2. In a 5-8 quart Dutch oven or heavy ovenproof pot, heat oil over medium high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to plate.

3. Add carrots and onions to pot. Cook stirring and scraping up browned bits until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven and cook 1 hour. Reduce heat to 350, cook until fork-tender (but not falling apart), about 1 hour more.

4. Use tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil and cook until sauce is slightly thickened and reduced to about 2 cups, 10-12 minutes. Season with salt and pepper. Serve ribs with sauce.

Creamy Polenta with Thyme
Recipe as Adapted from Martha Stewart Every Day Food
Serves 8

coarse salt and pepper
1 3/4 cups yellow cornmeal
2 tablespoons butter
1 tablespoon fresh thyme leaves, plus more for garnish

1. In a large saucepan, combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium low, simmer polenta, whisking frequently, until thickened and creamy, 10-15 minutes.

2. Remove from heat. Stir in butter and thyme; season with salt and pepper. Garnish with thyme and serve. If polenta thickens upon serving , stir in a little hot water.

Sauteed Brccoli Rabe
Recipe as Adapted from Martha Stewart Every Day Food
Serves 8

1 tablespoon olive oil
4 garlic cloves smashed
2 1/2 pounds broccoli rabe (about 3 bunches), trimmed and sliced cross-wise into 1 inch pieces
coarse salt and ground pepper
2-3 tablespoons white wine vinegar

1. In a large skillet, heat oil over medium high. Add garlic and cook, stirring, until fragrant about 1 minute.

2. Place as much broccoli rabe in the skillet as will fit, cook, tossing frequently. Add remainder to skillet as room becomes available; season with salt and pepper. Continue to cook tossing frequently, until broccoli rabe is tender, 5-7 minutes.

3. Remove from heat, stir in vinegar and season with salt and pepper.

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