Peachy the Magazine January / February 2014 | Page 38

Comfort Food at its Finest
BRAISED SHORT-RIBS WITH PEARL ONIONS IN PORT WINE
serves 6

6 beef short ribs, 14 to 16 ounces each
(ask for 3 bone center-cut)
1 tablespoon olive oil
8 ounces thick-cut applewoodsmoked bacon, cut into lardons
(1⁄ 4 inch strips)
1 tablespoon fresh thyme leaves,
plus 6 whole sprigs thyme
3 dozen pearl onions
Extra virgin olive oil
1 cup diced onion
1⁄ 2

cup diced carrot

1⁄ 3

cup diced celery

3 bay leaves
3 tablespoons balsamic vinegar
1 cup port
2 cups good dry red wine
(Pinot Noir or Cote Du Rhone)
6 cups beef stock
Kosher salt
Freshly cracked pepper
2 packages dried pappardelle noodles
(8.8 ounces each)
1⁄ 2

36

stick of good butter

PEACHY

Remove short ribs from the refrigerator one hour before cooking and allow
them to become to room temperature.
After about 30 minutes, season well
with salt and pepper.
Preheat oven to 425 F.
Toss the pearl onions with 2 tablespoons of olive oil, the tablespoon of
thyme leaves and a good pinch of salt
and pepper. Spread them on a baking
sheet and roast 15 minutes, until tender. Remove from oven and let them
cool enough to touch. Slip off the skins
with your fingers. Set aside.
Turn oven down to 300 F.
Heat 1 tablespoon of olive oil in a large
Dutch oven. Add the bacon and cook
over medium heat for about 10 minutes, until the bacon is golden, stirring
occasionally. Remove bacon with a
slotted spoon and reserve.
In the same pan, turn the heat up to
medium high. Add 3 more tablespoons
of olive oil and wait until it is almost
smoking. Then add the short ribs and
sear in batches, without crowding.
Make sure they are nicely browned
on all sides. This will take up to 15