Alex, a day ago, browsed Stop & Shop and came across a package of boneless short ribs for $6.50. It contained 6 pieces of meat totaling 1 1/4lb. He bought it without a recipe in mind. I think somewhere in the back of his mind he remembered that these were special since we drove to John Dewar's in Wellesley to pick up some bone-in short ribs to make Braised Short Ribs with Mediterranean White Bean Salad.
Alex found this recipe in "How To Cook Meat" by Chris Schlesinger & John Willoughby.
We changed it up a bit by halving the recipe for four to two people (we still have leftovers for two).
Other ingredient swaps were 1/2 14.5 can Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes instead of 1 tomato, cored and diced small; 3 chopped carrots and 1/2 bulb fennel instead of turnip, and less pepper than called for.
This dish was so incredible. DEFINITELY cooking this again!
Tender meat you can slice with a fork. Soft, flavorful vegetables. Nothing overpowering.
It had an unexpected nice heat which we attributed to both the chili in the tomatoes and the pepper. They combined in a most pleasing way.
Serve with mashed potatoes.
Black Pepper-Crusted Wine-Braised Short Ribs with Garlic, Fennel and Carrots
1 1/4 lb package (or thereabout) English-style beef short ribs, about 4" long
Freshly ground black pepper
Sea salt or kosher salt
2 TB vegetable oil
1 onion, peeled and diced small
10 cloves or garlic, peeled and roughly chopped
1/2 fennel bulb, chopped in 1/2"-1" pieces. Save fronds for garnish.
3 carrots, peeled and cut into bite size pieces
1/2 14.5 oz can Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes or a
1 cup dry red wine
I used "La Finca" Cabernet Sauvignon, Mendoza, Argentina found inexpensively at Trader Joe's (label is black & red with running horses :D)
1 1/2 cups beef stock (store-bought Swanson)
Rough chopped parsley (From the garden! New growth in March!)
Dry the ribs with paper towels.
Season all sides with pepper and salt. Use copious amounts to thoroughly coat.
In a large Dutch Oven or other oven safe large vessel with a lid, preheat over medium-high heat.
After a few minutes and the heat has stabilized, add your vegetable oil to coat the bottom (estimate 2 TB or less). Once the oil is hot (not smoking), add the meat and brown well on all sides, 10-15 minutes total. Once they are done, put on a platter (and we covered with foil but this is not necessary). Reduce heat to medium.
Pour off excess oil from the pot, leaving at least 1 TB to saute the veggies.
First add the onions and cook a while, 11-13 min, until they are lightly browned, stirring occasionally. Add the garlic and cook, stirring frequently, for 2 minutes. Add the fennel and carrots and cook 5 minutes longer. Add the tomato and cook an additional 2 minutes.
Add the wine, bring to a simmer, and simmer for 10 minutes, scraping up any brown stuff from the bottom of the pan.
Return the ribs to the pan and add enough stock to come halfway up the sides of the ribs. Bring to a simmer and skim any scum or fat from the top of the liquid. Cover, place in a 300ยบ oven, and cook until very tender, 1 1/2 to 2 hour. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time. Sample some pieces, yum!
Plate up and enjoy!!
