Braised Beef Short ribs with Red Wine Gravy

Braised Beef Short ribs with Red Wine Gravy

serves 6

(America)

                                                                             Prep time: 20 minutes

                                                                             Cook time:  2 hours 30 minutes

                                                                             Total time: 2 hours 50 minutes

The secrets to this delicious beef dish is the long, slow cooking of the short ribs and  the unique gravy.  The gravy is  created by passing  the vegetables through a food  mill and the touch  of balsamic at the very end to finish it off adds interest.  Around our house we say it's a well rounded meal since we get both our meat course and our vegetable side in  one dish.    Don't fuss over the dice size too much since all the vegetables will be . . . essentially pureed in the end.

Ingredients

6 pounds of meaty beef short ribs

1/4 cup all purpose flour

1/2 cup extra-virgin olive oil, divided

3 cups chopped onions

3 cups diced turnips, cut into 3/4 dice

2 cups diced carrots cut into 1/4 inch dice

2 cups diced celery, cut into 1/4 inch dice

8 garlic cloves, crushed and chopped

1/4 pound sun-dried tomatoes (not packed in oil)

1/4 cup fresh thyme sprigs, lightly packed

5 large fresh sage leaves

5 bay leaves

2 cups dry red wine

1 cup port wine

3 cups chicken broth

Balsamic vinegar (optional)

Coarse kosher salt

Freshly ground black pepper

Preparation

Preheat oven to 350°F.  Form a bouquet garni of the thyme, sage leaves, and bay leaves.

brown the ribs:

Place the ribs in a single layer on a baking sheet; sprinkle with coarse salt and freshly ground black pepper and dredge each rib in flour shaking off excess flour and return to the baking sheet.  In a large, heavy Dutch over heat 1/4 cup oil over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch, and return the browned ribs to the sheet.

brown the vegetables:

   

Add the remaining 1/4 cup oil to pot. Add the onions, the turnips, the carrots, the celery, and the garlic; cook until the vegetables are tender and begin to brown, about 12 minutes, stirring often.  

Add sun-dried tomatoes and stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add the wine, the port, and the bouquet garni and simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.

braise the ribs:

Transfer the Dutch oven to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes.

create the red wine gravy:

After the ribs have had time to rest, carefully transfer ribs to large bowl, keeping meat attached to bones if possible.  Pass all braising liquid and vegetables through food mill into large bowl; return braising liquid to the Dutch oven.  Correct seasoning to taste with coarse salt and freshly ground black pepper and adding a few drops of balsamic vinegar, if desired.

Turn the heat on under the Dutch oven to medium and re-warm the gravy. Return ribs to gravy, cover and simmer to re-warm the ribs, about 5 minutes.

service:

Serve over buttered rice or accompanied by mashed potatoes and a green vegetable.

Memphis Style Barbecue Ribs

Memphis Style Barbecue Ribs

makes about 4 – 6  servings

(America)

This recipe  is the  evolution of a spice mixture I became aware of when I  was a young Marine  stationed at Naval Air Station Millington Tennessee outside Memphis.  Some  of the keys to good ribs are to  remove  the "silver skin", partially slicing between each rib prior to cooking, and cooking slow and low (slowly over a low flame with plenty of smoke).  I think the addition of cumin to the traditional Memphis dry rub gives it a refreshing and slightly Mediterranean flavour surprise.

Ingredients

        6 pounds spare ribs

1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub (recipe follows)
3 cups wood chips

Vinegar Sauce (recipe  follows), optional

Preparation

1.  If your ribs have not been already trimmed by the butcher, trim them as follows:

2.  Place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the rib tips, they're composed of cartilage and add nothing to the ribs. Turn the meat over, rib-side up.

3.  Cut off the flap of meat on the inside of the ribs. (The reason for removing these pieces is that they will burn well before the ribs are done. You can marinate and season these flaps with the rest of the ribs and grill them over direct heat for about 15 minutes, turning once. They are delicious.)

4.  With the rib-side up, work a sharp knife under the tough, silver-skin like membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient – removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.  This is also a good time to slice partially between each rib to make separating them later easier.

5.  In a shallow, plastic or non-reactive pan or bowl large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.

6.  Remove the ribs from the pan 2 hours before you plan to cook them and pat them dry. Discard the marinade.

7.  Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours.

8.  Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling; this will help prevent the meat from "seizing up" and becoming tough when placed on the grill.

9.  Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this basting liquid to the ribs about once every hour or so with a spray bottle.

10. (optional) Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.

11.  Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat . (optional) Drain and add 1 cup of the wood chips (for a gas grill, place  wood chips in a disposable aluminum pan under the grating where they can smolder and smoke).

12.  Place ribs  on the grill meat side down and grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips (optional)—and, if using charcoal, more coals—as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.

13.  If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.

14.  Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.

BBQ Rub

Makes about 1 cup or about enough for 8 pounds of Memphis style ribs

(America)

 Ingredients

6 tablespoons packed light brown sugar

2 tablespoons chili powder

2 tablespoons paprika

1 tablespoon garlic powder

2 teaspoons onion powder

2 teaspoons coarse salt, such as kosher salt

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon freshly cracked black pepper

1/4 to 1/2 teaspoon cayenne pepper

Preparation

1.  In a sealable, clean container large enough for all  the ingredients,  combine the ingredients and seal the container.   Shake  the container briskly to completely and evenly distribute all the ingredients.

2.  Label the sealed container and store in a  cool, dark place until needed.

Vinegar Sauce

makes about 2 ½ cups

(America)

Ingredients

2 cups cider vinegar

1/4 cup ketchup

2 tablespoons packed dark brown sugar

1 tablespoon salt

1 tablespoon Louisiana-style hot sauce

2 teaspoons freshly ground black pepper

1 teaspoon chili powder

Preparation

In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.

Next Week's Posting: Soupe a l'Oignon au Fromage (French Onion Soup)