Dark Days: Braised Shortribs
December 27, 2010 1 Comment
Though I am a bit late to the party to join the 4th Annual Dark Days Challenge, I am going to post anyway. I really like the idea of focusing on SOLE (sustainable, organic, local, ethical) ingredients, and with CRFM‘s Winter Market down the street, I really have no excuse not to.
A couple of weeks ago at I picked up some beautiful short ribs from Highland Thistle Farm and planned on using them for a special occasion. What is more special than a Christmas blizzard? They haven’t reported our snow totals yet, but I suspect we got somewhere in the neighborhood of 10-16 inches. Hard to tell, though, as most of the snow is still blowing around, even though I can finally see some blue sky out there. Its like living in a snowglobe!
Anyway – shortribs. I also got a new Dutch Oven for christmas (Thanks Mom!) so the first thing that came to my mind was a braise. I guess this is technically a french-style braise. I’ve starting cooking pot roast like this (thank you Barefoot Contessa!) but today used what I had in my kitchen. Ok, so the wine wasn’t local, but it certainly was delicious! I know there is a local vineyard around here somewhere – I promise that when I visit the vineyard I’ll get enough to make this 100% local.
Snowflake Kitchen Braised Shortribs
1 package local shortibs [Mine was about 2.5 lbs, including bones]
1 large onion, diced [Wayne's Organic Garden long-keeping onions are small, so I used two small ones]
Two cloves garlic, sliced [From a 4H project in Tolland County]
One can tomato puree [My own, canned this September]
Carrots, chopped in small pieces
Chicken stock [though Beef stock would work well too, I just always have chicken stock on hand]
Red wine [I used the very last of our Old Vine Zinfandel Bota Box]
Dry the shortribs then dust them with flour, salt and pepper. Brown on all sides in a dutch oven, then remove. Add chopped onions and carrots and saute for a few minutes, then add garlic. In a few more minutes, add the tomato puree. Add equal parts red wine and stock, then nestle the shortribs back in. Add a few bay leaves, if you have them. Put the dutch oven a 350 degree oven for at least 4-5 hours – the longer the better. I started mine around 1pm and plan to eat dinner around 7.
You can serve it as is, but I prefer to serve it over some parmesan polenta. I also remove the short ribs and puree about half of the veggie mixture to give the sauce some richness. The combination of pureed veggies with some small veggie chunks is perfect for me, but puree (or not) to your liking.