83: Braised Short Ribs / Broccoli Puree / Tomato-Parsley "Confit"

My favorite winter pastime is alive and well: slow-cooked meat. There is just something about a tender, flavorful piece of meat that is undeniably satisfying to this Midwestern boy.

I regularly see beef short ribs at the butcher shop, and I could not resist them anymore. This recipe requires a little bit of time, since there is an overnight marinade involved, but it is so worth the wait. Broccoli, cheese, and potatoes are also staples of my childhood, and they served as the inspiration for the broccoli puree. I added the tomato-parsley confit to hopefully brighten the flavor profile, but I think it added too much acid to the short rib, which was not lacking in that department because of the wine and stock. Nevertheless, your dinner guests will leave wanting more, and that’s not a bad thing.

We drank Perrin & Fils “Les Cornuds” (2007) with dinner, a 65% syrah, 35% grenache blend, but this wine was not big enough to handle the flavors. Go for a meaty bordeaux or big cabernet.

Ingredients and Directions:

For the meat-

1.5-2 lbs beef short ribs with bones

1 cup diced onion

1 cup diced carrot

1 cup diced celery

3 garlic cloves, thickly sliced

1 bottle of dry red wine

2 thyme sprigs, 2 rosemary sprigs, 2 sage sprigs, 2 parsley sprigs

2.5 cups chicken stock

Olive oil

Salt + pepper

For the puree-

1 small red potatoes, peeled and diced

2 handfuls of broccoli florets, chopped

1/4 cup grated parmesan cheese

1/4 cup chicken broth

1 large spoonful of sour cream

1 tbs minced parsley

Olive oil

Salt + pepper

For the tomato confit-

6 cherry tomatoes, quartered

1 tbs minced parsley

Olive oil

Salt + pepper

The short ribs— In a large skillet, heat the oil over medium heat. Season the ribs well with salt and pepper. Sear meat in the hot oil, turning once, for about 20 minutes. Transfer the ribs to a shallow baking dish in a single layer.

Now add carrots, onions, celery, and garlic to the same skillet, and cook mixture over low heat, stirring occasionally, for 20 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs, let cool, cover and refrigerate overnight. Turn the ribs at least once in the marinade. There will be some fat build up in the pan, but don’t worry about it because it will be skimmed off later in the cooking process, or you may opt to remove as much as you can before finishing the cooking process.

The next day, preheat the oven to 350°. Transfer the ribs and marinade to a large Dutch oven. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 90 minutes. Remove the cover and braise for an additional 45 minutes.

Transfer the meat to a clean shallow baking dish, discarding the bones. Strain the sauce into a bowl and skim off as much fat as possible with a spoon, discarding veggies. This is somewhat tedious, but it’s incredibly important because your sauce will taste like fat instead of nicely flavored broth otherwise. Spoon the sauce over the short ribs after plating everything.

The puree—Boil the potato until very tender, about 20 minutes. Steam the broccoli for 12-15 minutes to get it nice and tender. Drain both potatoes and broccoli, and mash the potatoes with a fork. Add mashed potatoes, broccoli, sour cream, cheese, broth and salt and pepper to a food processor, and pulse for about 30-45 seconds total. Taste the puree and add salt and pepper to taste. Transfer to a pot and keep warm on low heat.

The tomatoes—Heat olive oil over medium high heat for 2-3 minutes, turn the pan a couple times to coat the surface. Add tomatoes to the pan, season with salt and pepper, and lower heat to medium. Add parsley after 2 minutes and stir. Add tomatoes over short ribs using a slotted spoon.