I actually wanted to do it with oxtail, but wouldn't you know, after seeing it for weeks at Farm Boy, the ONE day I go to get some, they're out! And no short ribs. I had to call a couple different butchers but I found some. Looking at the ribs, get more than you think you need because they shrink up quite a bit when they cook. For two of us, I got four ribs and that was only just barely enough (also they are so good that you'll want extra for leftovers!).
Get two bottles of red wine (or three, obvs, since you're going to drink while you cook at eat). In a large stock pot, reduce two of the bottles by boiling until they're at half the original volume. Meanwhile, lightly flour your ribs and sear them in a hot pan (dutch oven is perfect here). When they're seared on all sides, set them aside.
Then do a rough chop of some shallots, garlic, carrots, leeks, onion, and celery. Put them into the skillet that the ribs were in and sautee until softened. Throw in a few sprigs of rosemary and thyme. Add the ribs back in on top of the veggies and pour the reduced wine over top. It'll probably come about halfway up the ribs. Add beef stock until the ribs are just covered completely and stuff the dutch oven into the oven at 350 degrees for a good three and a half hours, at least.
Next thing: remove the dutch oven, take out the ribs (careful you don't pull all the meat off the bone!) and set aside to keep warm. Strain the braising liquid into a stock pot and boil to reduce. All the braised veggies might be lovely to keep as a side dish, but you can also throw them out if they're mush. I threw mine out and made creamy mashed potatoes and blanched heirloom carrots with maple syrup instead.
When the braising liquid is reduced to about 1 and 3/4 cups, stir in a tablespoon of butter and it will be syrupy and shiny. Serve the ribs on top of a mound of potatoes and a few carrots and pour over the sauce.
That's all! Soooo good. And if you have a man in your life, they will be putty in your hands! Muahahaha.
|Happy fall, y'all!|