ONE MORE SHORT RIBS RECIPE

 

In these days of economizing, short ribs are a great meat choice.  They are not hard to cook, and they are perfect for winter.  Here's another recipe for your arsenal.  You can substitute chuck roast and other meat cuts that lend themselves to a good stew.

 

1 tbsp. dried porcini mushrooms

1 ½ tsp black peppercorns

1 tsp kosher salt

1 ½ tsp ground coriander

1 ½ tsp ground ginger

1 ½ tsp smoked sweet paprika (Spanish)

½ tsp ground cloves

5 lbs. flanken-style short ribs, boned and trimmed of fat

2 tbsp. extra virgin olive oil

1 medium onion, thinly sliced

1 large carrot, thinly sliced

2 garlic cloves, thickly sliced

2 celery stalks, thinly sliced

2 cups red wine (zinfandel adds spice to the dish)

2 cups beef stock

¼ cup sugar

 

Preheat over to 300F. 

 

In a spice grinder or small food processor pulse the mushrooms, peppercorns and salt, then add the remaining spices to form a rub.  Coat the ribs with the rub.  Heat the oil in a pan and brown th ribs all over on medium heat.  Scatter the vegetables in a medium roasting pan (I use Le Crueset).  Put the short ribs on top and cover tightly.  Roast 2 ½ hours until tender.  Transfer the ribs to a plate.  Put the vegetables in a blender or food processor.  Skim the fat of the pan liquids and add to the processor.

 

While the ribs are cooking pour the fat off the skillet and deglaze the pan with the wine, stock and sugar.  Simmer over moderately high heat until reduced to 1 cup, about 15 minutes.  Add ½ cup of this liquid to the blender or food processor and puree until the sauce is very smooth. 

 

Return the short ribs to the roasting pan.  Brush with ¼ cup of the remaining liquid and broil for 3 minutes 8" from the heat.  Turn over and repeat.  Serve with the sauce.