Winter 2017 | Page 28

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Here are a few tips on how to make perfect ribs.
“ Braising is one of my favorite methods of cooking. Low and slow is how you do it.”
Photo by Tara Miller
INGREDIENTS
3 lbs
short ribs,
bone-in
2 Tbsp
vegetable oil
1 large
onion, sliced
4
cloves of garlic
1 ½ cups
beef broth
1 ½ cups
red wine, or sherry
2 sprigs
rosemary
2 sticks
cinnamon
salt and fresh ground
black pepper
TIP
You can substitute
rosemary for thyme.
DIRECTIONS
1. Preheat the oven to 300 ° F. 2. Season the short ribs generously with salt and pepper. 3. Sear the short ribs and heat the vegetable oil in a deep, wide Dutch oven or sauté pan over medium to high heat. 4. Add the short ribs in one layer, leaving room between each piece. You may have to work in batches if necessary. 5. Sear the short ribs for 2 to 3 minutes on each side, letting them brown.
6. Turn the heat down to medium and add the onion and garlic around the browned short ribs. 7. Let the onions sweat for about 5 minutes or until they soften. 8. Deglaze the pan with wine or sherry, and let simmer for a couple of minutes. 9. Add the broth, herbs and cinnamon and bring to a simmer, then cover the pan. 10. Simmer for 10 minutes. 11. Put the covered pan in the oven and bake for 2 to 2 ½ hours, or until the meat is very tender and coming away from the bone.
12. Make sure to rest for 15 minutes before serving. Use the braising liquid as a sauce
TIP
Short ribs are a very fatty cut, you can skim some fat off the top or refrigerate overnight and then scrape away the layer of fat from the top before reheating.
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WHAT’ S FOR dinner?
If you’ re at a loss as to what to cook for dinner tonight, why not try Chef David Adjey Brussel Sprout Hash made with leftovers!
ADD TO THE GROCERY LIST
Strip Bacon Brussel Sprouts Challet
Salt Pepper White Wine
Visit www. MarcAndMandy. com for this recipe and more.