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