There Will Be The Perfect Winter Dish…
What better dish in the midst of a bitter night’s cold, can satisfy you as much as slow-braised short ribs! Start by searing a couple bone-in or boneless short ribs in a cast iron pot. Make sure you get a crust and then remove from pot. Sautee a couple bits of bacon in the same pot and then throw in a traditional french mirepoix(carrots, celery and onions), with some tomato paste and my secret ingredient, a small dallop of peanut butter. This will add body to the dish, not a peanut taste. After 10-15 minutes of sweating the vegetable, place the short ribs back in the pot with a healthy splash of red wine, a couple cups of chicken stock and a sprig of rosemary. Place in a pre-heated oven for 1.5 to 2 hours at 325 degrees. The meat will be extremely tender, falling off the bone or falling apart. You can either serve the ribs with the vegetables or strain off the concentrated sauce. Oh man… I don’t think there’s a red wine that does not go with this dish. I recommend a dark, brooding Syrah from the Rhone valley. Total cost of this dish to make at home=$15. Total cost of 1 portion of this dish at a NYC restaurant=$30. A near perfect dinner with only one pot to wash=Priceless.
3 years ago