Short ribs may not be pretty but they are delicious, and my brother Mark officially kicked off the winter comfort food season when he made these recently. Those are “smashed potatoes” on the side, covered with the sauce. I didn’t get to taste these myself, but I know from experience what a great home cook my brother is, as is his wife Elaine. A great culinary team!
Here’s Mark’s recipe, I”ll be trying it soon myself:
Mark’s Short Ribs
3 pounds short ribs on the bone Salt and pepper to taste 1 large onion chopped small 3 cloves garlic chopped small 2 shallots chopped small 4 stalks celery chopped small 4 carrots chopped small 2 1/2 cups beef stock 1 cup dry red wine Small bunch fresh thyme, tied together Oil to sear ribs and sauté vegetables Cornstarch to thicken sauce if needed
Dust ribs with salt and pepper and sear on all sides in heavy Dutch oven. Remove and keep warm. Sauté the vegetables to brown slightly. Return ribs to Dutch oven, almost cover ribs with 2 cups beef stock and 1 cup red wine, and add thyme. Do not totally cover ribs with liquid. Cover tightly and place in a 375 degree oven for about 2 1/2 hours. Ribs should be pulled up on the bone and tender. Remove ribs from Dutch oven, remove/discard thyme, and pour sauce over them. If there is not much liquid left, add the rest of the beef stock, and thicken with cornstarch mixed with beef stock if necessary.
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NJ SPICE 