Short Ribs for Dawn

Elora and I were visited by a friend this weekend whom came into town for SxSWi. She was very busy running around town most of the weekend, so i thought i could treat her to a good home cooked meal. So i made these Short Ribs with Creamy parmesan polenta. The great thing about this dish is that it cost mostly your time. Ribs them self run about a $1 per lbs. and the polenta also cost the same. For the three of us i cooked 2 1/2 lbs. of ribs and 1 1/2 cups polenta which i still have left overs.

Short Ribs
Origin: Russell
Yield: 6 servings
Prep Time: 30 minutes
Cooking Time: 5 hours
Ethnicity: French
Difficulty: Medium

Ingredients:
● 2 lb. Short ribs
● 1 head Garlic, Top cut off to expose cloves
● 1/2 lb. pearl onions, blanched and pealed
● 1 yellow onion, Small diced
● 3 ea Carrots, peeled and rough chopped
● 3 ea celery stocks, rough chopped
● 1 stick cinnamon
● 2 ea cloves, whole
● 1 Bay leaf, fresh
● 2 sprigs thyme
● 3 cups Port, enough to cover
● 2 tbsp pig butter, or 3 slices bacon chopped and rendered.

Description:
A rich home cooked meal braised and slow cooked to give delicate pieces of meat, goes great with a cream side dish. The ribs themself can be made 3 days ahead of time (to step 4) and reheated in the oven. You can use the meat for other dishes also.

Directions:
1) Tie you short ribs with butchers twine like you would tie a ribbon around a present, salt and pepper. This helps keep the ribs in place as they cook and attached to the bone. PRE HEAT OVEN to 300°F

2) In a heavy bottom dutch oven (preferably enamel coated cast iron) heat pan on till it smokes, add your pig butter. When the fat starts to smoke add your ribs to brown both sides. work in small batches, so you don’t lose too much heat.

3) When all the ribs have been browned, remove and hold them on a plate. Sweet your vegetables until the onions turn transparent. Deglaze the pot with a cup of port, scraping the fond (brown bits) off the bottom.

4) Place your ribs back into the pot. add your garlic head and spices. Add more port until the liquid come 3/4 up the ribs. Wrap the top in foil, add the lid and cook 3 – 4 hours until the ribs fall of the bone. watch to make sure you don’t lose too much liquid. If you need too add stock or water.

5) When the ribs are done, carefully remove them and a vegetables reserving on a plate, remove spices and throw a way. Remove garlic head and squeeze cloves in to pot stirring in. if there is any excess grease floating you can remove it.

6) In a small pan, add equal parts butter and flour about 1 Tbs each. Gently heat the pan stirring till the Roux smells of toast and turns a light almond color. Remove a little braising liquid and add the roux whisking out any lumps. Add roux mixture gradually back into the pot till you have reached your desired thickness. Replace your ribs and vegetables to reheat. Make sure to add the liquid that collected on the plate. Taste for salt and pepper.

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