Saturday, June 15, 2013

Herb-Braised Short Ribs of Beef

While this dinner is more suited to a chilly winter's evening, it's still satisfying in June. The sauce came out beautifully rich. My only quibble is that I prefer my beef ribs just a bit more tender. Next time, I think it might be worth popping it in the slow cooker after the onions have softened.

One year ago: Pasta with Garlic Scape Pesto

Herb-Braised Short Ribs of Beef (from The Herbfarm Cookbook)

5 lbs beef short ribs
salt and pepper
2 tbsp vegetable oil
2 slices bacon (2 ounces), cut into 1/4" dice
2 medium onions (1 lb), thinly sliced
12 cloves garlic, cut into 3 slices
2 cups full-bodied red wine
1 28 ounce can whole plum tomatoes
12 3" sprigs fresh winter savory
12 3" springs fresh thyme
2 4" sprigs fresh sage
4 fresh bay leaves or 2 dried
1/4 cup coarsely chopped savory
1/4 cup coarsely chopped sage
1/2 cup coarsely chopped parsley

1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over high heat. Using tongs, brown ribs on all sides in batches, 8 - 12 minutes each rib batch. Set aside.
2. Pour off most of the fat, reduce heat to medium, and add bacon. Cook until almost crisp.
3. Add onions and garlic and cook until softened, 4 minutes.
4. Stir in wine, tomatoes, 3/4 tsp salt, and grinding of pepper.
5. Return ribs to pot and bring to simmer.
6. Divide savory, thyme, bay leaves, and sage into two piles. Tie with twine and tuck between ribs in pan.
7. Cover pan and reduce heat to very low. Simmer until tender, 2.5 - 3 hours.
8. Transfer ribs to warmed platter. Remove and discard herb bundles. Skim off fat if needed.
9. Stir in chopped savory and sage and increase heat to medium-high. Boil until thickened, 10 - 15 minutes.
10. Stir in parsley and spoon sauce over ribs.

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