Short Ribs With Shallots Recipes

VERMOUTH-BRAISED SHORT RIBS

Steps:

• If you have time, the night before or several hours before cooking, season the meat generously with the salt and pepper (you will need at least a tablespoon salt and 1 1/2 teaspoons pepper). Wrap and refrigerate until needed. (You could do this just before cooking, if necessary.)
• Heat oven to 325 degrees. In a very large Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, arrange as many of the short ribs as fit comfortably in a single layer and brown on all sides. Take your time with this and let them get good and brown, and don't crowd the pot or else they will steam and never develop a tasty, caramelized crust. Transfer the ribs to a bowl once they have browned, and add more oil to the pot as needed.
• Add another 2 tablespoons of the oil to the pot if it looks dry, and stir in the chopped shallots, garlic, leeks, celery and a large pinch of salt and pepper. Cook the vegetables until softened, about 7 minutes, stirring constantly and scraping up the browned bits on the bottom. Add the wine, chicken broth and vermouth, and simmer until the liquid is reduced by half, 10 to 15 minutes.
• Arrange the short ribs in the liquid in the pot. Using kitchen twine, tie together the thyme, parsley stems and rosemary, and drop into the pot. Bring the liquid to a simmer on the stove, then cover and transfer the pot to the oven. Cook, turning the ribs every 45 minutes or so, until the meat is tender but not yet falling off the bone, about 2 hours. Add the carrots and let cook until tender, about 30 minutes longer.
• Use a slotted spoon to remove the short ribs and most of the carrots. Discard the herb bunch. Bring the liquid to a simmer, reducing it until it thickens slightly. If serving right away, spoon off some of the fat from the surface of the sauce. Or pour the sauce back over the meat and chill overnight in the pot, then spoon off the fat. Reheat if necessary.
• To serve, combine the sliced shallots, vinegar and honey in a bowl. Place short ribs on a platter and top with some of the sauce. Sprinkle with the flaky salt, chives, mint, parsley leaves and celery leaves, and scatter the shallots and vinegar mixture over the top.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

SHORT RIBS WITH SHALLOTS

Steps:

• Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
• In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
• Transfer to a plate.
• Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
• Cook over medium heat until softened, about 5 minutes.
• Add the wine, broth and 2 teaspoons of the mustard.
• Bring to a boil, scraping up any brown bits.
• Add the tomatoes, breaking up with a potato masher.
• Return the ribs and any accumulated juices to the pan and bring to a simmer.
• Cover and braise in a 325 degree F oven for 2 hours.
• Add the shallots.
• Braise, covered, until the meat is tender, about 1 hour.
• With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
• Skim off the fat in the pan.
• Bring the liquid to a boil and boil for 5 minutes.
• Stir in the remaining mustard and pour over the ribs.

COFFEE-RUBBED SHORT RIB WITH CARAMELIZED SHALLOT-BLUE CHEESE FONDUE AND CROSTINI

Steps:

• For the coffee rub: Combine the espresso powder, Aleppo pepper, brown sugar, smoked paprika, mustard powder, chile powder and ground ginger. Mix to blend.
• For the short rib: Sprinkle the short rib with salt and pepper, and then coat with 1 ounce of the coffee rub. (Reserve the remaining coffee rub for another use.) Refrigerate overnight.
• In a hot skillet, add a small mount of grapeseed oil and sear the coffee-rubbed short rib on all sides. Remove the short rib from the pan, add the mirepoix, and deglaze with red wine. Cook until reduced by half, 2 to 3 minutes.
• Add the beef stock, bring to a boil, and then turn down to a simmer. Braise until the short rib is tender, 2 1/2 to 3 hours (longer if needed).
• Remove the short rib from the braising liquid, and reduce the sauce to 1 ounce.
• For the fondue: Saute the cauliflower in grapeseed oil until lightly browned, 2 minutes. Add the garlic and shallots; saute until caramelized, another 3 minutes.
• Add the heavy cream, reduce for 2 minutes to thicken, and then stir in the blue cheese to make a fondue. Add salt and pepper to taste.
• To plate: Place some cauliflower in the center of a serving plate and spoon over the fondue. Set the braised short rib on the cauliflower; drizzle the reduced sauce over the top. Garnish with green onions.