A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.

This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.

Sunday, May 23, 2010

Braised Short Ribs

Here is a nice hearty supper, that is simply to prepare and ultra satisfying. While this is more of a winter meal, since its a rich, meaty slow cooked dish, it will be great anytime. Just make sure its not on a hot day as you'll need your stovetop on for 3+ hours. Alternatively this could be done on the counter in a slow cooker. The beef ribs are a very tough and fatty cut of meat (makes great salt meat in Newfoundland) and thus it need a long slow cooking time to break down and become melt in your mouth tender.Whatever method, the key to great beefy flavor is to give the short ribs a good sear on all sides before braising with sauteed vegetables in red wine and beef stock. Here is how I made my 'bistro" style braised short ribs, which I served with some rough mashed red potatoes and steamed artichokes.

Braised Beef Short Ribs (2 servings for a romantic Euro style date night)

In a large heavy bottom pot or preferably an enamel cast iron dutch over, heat over medium high heat:
- 1 Tbsp vegetable oil.
Liberally season 4 beef short ribs on all sides with kosher salt and freshly cracked pepper.

When the oil is hot place the ribs in the pot. Brown on all sides, turning with tongs every 1-2 mintues.

Reduce heat to medium, and remove ribs and reserve to the side.
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large rib of celery, chopped
-6-8 white button or baby bella mushrooms, sliced

Saute the vegetables until translucent.
Toss in 6-8 cherry tomatoes or 1 tomato roughly chopped.
Add 2-3 cloves of garlic, chopped.

Cook for a minute or so and deglaze the pot (scrape with a wooden spoon) with 1 cup of red wine (whatever you have on hand - I had a bottle of Shiraz open from the night before) and 2 cups of beef stock. Return the ribs to the pot and add 2 Tbsp of Worcestershire Sauce and a shake of red pepper flakes (optional and to taste). Bring to a simmer and reduce heat to low (maintain the simmer). Cover and simmer for 2 1/2 hours. Partially remove the lid and turn on your overhead fan to reduce the sauce down. Continue to simmer, increase heat a little bit if necessary. When tender, serve on mashed potatoes and pour the vegetables and reduced sauce over the beef.

To make the potatoes, simple quarter 4 red potatoes (skin on) and boil in well salted water until tender. Add 1/2 cup of chicken stock and 2-3 Tbsp of butter, a pinch of salt and pepper and mash. Garnish with chopped parsley.

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