Sunday, October 30, 2011

Mario Batali's Braised Short Ribs

Credit: Esquire

I love short ribs, I might even do "MONTH OF SHORT RIBS" this month, I have enough recipes....


Short Ribs:
¼ cup extra virgin olive oil
5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
Kosher salt and freshly ground black pepper
½ cup chestnut flour
4 carrots, peeled and chopped into ¼-inch dice
3 Spanish onions, chopped into ½-inch dice
12 garlic cloves
Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
2 cups Brown Chicken Stock
1 bunch fresh thyme sprigs and
1 bunch fresh rosemary sprigs, tied together with kitchen twine

• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated


Preheat the oven to 375 degrees F.

In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.

Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.

Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.

To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.

To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.