Scarpetta Braised Short Ribs

From Scott Conant, Scarpetta, New York, NY
Yields 4 servings

Serve over Farro and Vegetable Risotto

Ingredients:
4 Pounds beef, short ribs
Salt, Kosher
Pepper, black, ground
Oil, extra virgin olive
1 Cup carrot chopped
1 Cup celery chopped
1 Cup onion, yellow chopped
10 Cloves garlic, fresh coarsely chopped
3/4 Cups wine, dry red
1/2 Cup vinegar, balsamic
14 Ounce(wt)s tomatoes, diced
2 Cups stock, chicken reduction*
4 Sprigs thyme, fresh
2 Sprigs rosemary, fresh

Chef’s Note: There is a brand you can use (available at Whole Foods) called Glace de Poulet Gold by More Than Gourmet.  Or, you can reduce 4 cups of Chicken Stock on the stove by half. 

Tools Needed:
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry

Directions:
Heat the oven to 325 degrees (or a convection oven to 300 degrees).

Season the short ribs all over with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or similar pot over medium-high heat. Add the ribs – in 2 batches if they don’t fit in the pot in a single layer – and sear on all sides until well-browned all over.

Remove the short ribs, wipe out the pan, and add more oil to coat the pan. Add the carrot, celery, onion, and garlic to the pot, and cook over medium heat, stirring occasionally, until nicely browned, 6 to 8 minutes. Add the red wine and the vinegar and cook, stirring and scraping up the bits stuck to the bottom of the pan, until the liquid is reduced by half.

Add the tomatoes, Chicken Reduction, thyme, and rosemary. Return the short ribs to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning ribs once, until the ribs are fork-tender and the meat is just barely clinging to the bone, 2 1/2 to 3 hours.

Remove the ribs from the cooking liquid, then strain and reserve the liquid.

Use a large spoon or ladle to remove as much of the clear fat floating on top of the cooking liquid as possible. (If you are making the ribs ahead, you can remove the fat more easily once the cooking liquid has cooled. Refrigerate the ribs in their cooking liquid, and then remove the hardened fat from the top.) Cook the defatted sauce over medium-high heat until it has reduced somewhat, becoming thicker and more flavorful. (The ribs can be made 2 days ahead; let cool to room temperature, and then cover and refrigerate the ribs in the braising liquid. Reheat gently to serve.)

Reheat the ribs in the reduced braising liquid in a 300 degree oven (325 for a conventional oven).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s