3 sprigs rosemary
3 sprigs thyme
2 bay leaves
8 beef short ribs (about 4 to 5 pounds), trimmed of surplus fat
olive oil
fine sea salt
freshly ground black pepper
flour
3 large white onions, coarsely chopped
1 head garlic, cloves separated
4 large carrots, cut into 1-1/2-inch lengths
4 stalks celery, cut into 1-1/2-inch lengths
1 750-ml bottle dry red wine
Horseradish-Potato Mash, recipe follows
chopped parsley, for garnish
Preheat oven to 350 degrees F. Prepare the bouquet garni by combining
bay leaf, rosemary, and thyme on a square of cheesecloth. Bring corners
together and tie securely with kitchen twine.
Warm a thin layer of oil oil in a 6-quart Dutch oven set over medium
heat. Liberally season ribs with salt and pepper. Dust with flour. Once
oil is hot, sear ribs in two batches, until all sides are brown. Remove
ribs to a plate.
Add onions and a large pinch of salt. Saute, scraping up any brown bits
from the bottom of the casserole, until onions are translucent and have
released their moisture. Add garlic, carrots, celery, and bouquet garni.
Nestle ribs back among vegetables. Pour over with wine. If needed, top
off with water to make sure contents are covered with liquid. Bring to a
boil. Cover casserole and place in oven for 3 hours.
Remove ribs and carrots to a platter. Discard the bouquet garni. Strain
the remaining vegetables over a large saucepan. Let the fat rise to the
surface of the sauce and skim with a ladle. Alternatively, pour into a
fat separator. Discard the fat. Using the back of the ladle, press the
vegetables through the strainer into the sauce until pureed. Discard the
remaining pulp. Stir the sauce to combine and check seasoning. Set over
medium heat to reduce slightly. Return the ribs and the carrots to the
sauce and rewarm. Serve over horseradish-potato mash. Garnish with
parsley. Yield: 4 to 6 servings.
- Recipe courtesy of Gastronomer's Guide