½ cup olive oil, divided
4 pounds thick-cut short ribs cut in individual sections
Freshly ground black pepper
2 carrots, chopped
1 medium onion, chopped
3 ribs celery
1 large tomato
1 head garlic, peeled
1/4 bunch fresh thyme
4 tablespoons chopped flat parsley
1 bay leaf
1 1/2 cups dry red wine
2 cups beef stock
1. Preheat a large cast iron skillet or stove-top grill.
2. Season the short ribs with 3 tablespoons extra-virgin olive oil, salt and pepper, coating all sides.
3. Brown each rib on all sides, turning with tongs as necessary.
4. Place the carrots, onions, celery, tomato and garlic, into a food processor and blend until smooth.
5. Add 1/3 cup extra virgin olive oil to a large Dutch oven and heat over medium high heat.
6. Assemble thyme, parsley and bay leaf in a bouquet-garnis (cheesecloth sack loosely tied with string)
7. When oil is hot, drop in the bouquet-garnis to infuse the oil.
8. When you begin to smell the spices coming from the pot, add the vegetable pulp and cook, stirring, about 10 minutes.
9. When the sauce is hot throughout, salt and pepper, turn the heat to high. Add the wine, and bring to a boil. When a boil is achieved, add the beef stock, and reduce heat to simmer.
10. Move ribs into the Dutch oven with tongs, spacing them evenly in the braising mix. The liquid should just about cover the meat. Place the lid loosely on top, and simmer for three hours.
11. When ribs are finished, remove a cup of the liquid and reduce in a small saucepan over medium high heat until it thickens to make sauce.
1 cup heavy cream
1 tablespoon balsamic vinegar
2 tablespoons horseradish
Fresh ground black pepper
¼ cup chives, chopped (reserve for garnish)
1. Combine cream, vinegar, and horseradish in a bowl and mix thoroughly until combined.
2. Drizzle on short ribs, top with fresh ground pepper, and garnish with chopped chives or parsley.
These have outstanding flavor and are delicious served on top a generous helping of Creamed Parsnip Puree, with a cold side of Cole slaw. Assemble one or two ribs on a large dollop of creamed parsnip puree, drizzle the reduced meat sauce attractively around the puree, and drizzle horseradish cream over the rib. Top with fresh ground pepper and sprinkle with chopped chives to garnish.