Quick shorties recipe for one of my favorite clients who asked for it last week! // @cynbee64 @bobos_cafe
Super simple braise, I like to start by browning off my meat. Some extra virgin in a hot oven proof pot or dutch oven, season the ribs and drop em in. We want to get some nice color here and get a “fond” going on the bottom of our pan. Once the meat is browned you can add in your mirepoix (carrots, onions, celery). Sauté these for about 5 minutes or until the veggies begin to get tender with some slight color. I like to then add a few tablespoons of tomato paste and let this roast another 2 minutes in the pan. You can also add fresh or some rehyrdrated mushrooms, I used chopped porcinis.
Return the ribs to the pot and cover with a red wine and beef stock until the meat is covered. Drop in some fresh herbs, whatever you got; rosemary, bay leaf, marjoram, thyme, w/e. If you have some marrow bones, pop them in there as well for some extra unctuous flavor. And of course, 3 or 4 whole cloves of garlic.
Now I play with my time and temperature depending on how much time I have, I like to let these guys go low and slow but as a good rule of thumb; you can’t go wrong with 350 for 2.5 to 3 hours.
If you have the time, do these a head of time and let them sit overnight in the fridge to really soak up all that juice.
To serve, remove the shorties, you can leave em whole or shred them, if everything went according to plan they’ll be falling apart anyway. I like to take a third of the liquid and veggies and blend it then reintroduce it to the other liquid to make a thicker and flavorful sauce. You can put this back on the fire and reduce it to your preference. Creamy polenta or mashed potatoes are almost mandatory, enjoy!