can someone tell the california weather that it is almost november. november is next week. NEXT WEEK. and the last time i walked outside it was 104 degrees f. i could dry herbs in the oven at that temp.
but we have loads of catering gigs coming up in the next few weeks and you know what is on the menu? fall food. you know what fall food requires? the oven and the stove. keep in mind there is no central air in our small galley kitchen.
stifling heat or no stifling heat, high up on the list of popular menu items is this pinot braised short rib dish. because it cooks to completely melt apart tenderness, it is a great option to serve in whole pieces over mashed potatoes or polenta OR break it up like a shredded meat and serve it like a ragu with your favorite pasta. not only is this dish easy enough for anyone to do and requires only one pot, it is delicious and can be fancy enough to serve for a holiday dinner party or homey enough to be served for a cozy weeknight meal.
pinot braised short ribs
serves: 6
prep time: 10 minutes
active time: 50 minutes
inactive time: 2.5 hours
total time: 3.5 hours
ingredients: 2.5 lbs short ribs, cut into 2 inch pieces. (3.5-4lbs if you are using bone in short ribs). 4 tbs olive oil. 1 large brown onion, diced. 2 carrots, peeled and diced. 3 celery stalks, trimmed and diced. 2 tbs minced garlic. 1 tbs tomato paste. 3 tbs all purpose flour. 3 sprigs thyme, leaves removed and roughly chopped. 1 tbs chopped fresh rosemary leaves. 1 tsp fresh chopped oregano. 2 dried bay leaves. 2 cups pinot noir (or your favorite red wine). 4 cups beef stock. 1 tbs salt. 1 tsp fresh ground pepper. pasta, polenta or mashed potatoes for serving.
start by preheating your oven to 350 degrees f. in a large heavy, oven safe pot with a lid, heat half the olive oil over medium high heat. when the oil is hot, season your beef pieces with half the salt and pepper and add some of the beef to the pan. make sure you only add enough to the pan so that each piece has about half an inch of space around it so the pan does not become crowded. too much moisture is created when the pan is crowded and your beef will not brown nicely. brown the beef on each side but do not cook it all the way through. once each piece is browned on each side, remove it to a platter or plate and set it aside. continue cooking the beef until you have browned it all. 10-15 minutes. set the beef aside.
in the same pot, add the onion, carrot, celery, and half the remaining salt and pepper to the pan and cook until the onions become translucent. about 8-10 minutes.
add in the garlic and cook until fragrant. about 1 minute.
mix in the tomato paste and the flour until everything is smooth and has a red tint.
add red wine and bring the liquid to a boil.
add in the meat and any juices. reduce the wine until half the liquid is gone. about 20 minutes.
pour in the beef stock, add in the fresh herbs, cover and cook in the oven for 2.5 hours.
when you pull the pot out of the oven, all the veggies will be completely tender and the beef will melt in your mouth. serve in whole pieces over polenta or mashed potatoes. serve shredded in a further reduced sauce (an extra 20 minutes on the stove to reduce the liquid further) for a ragu style meat sauce to serve over pasta.
xo, a
pinot braised short ribs
serves: 6
prep time: 10 minutes
active time: 50 minutes
inactive time: 2.5 hours
total time: 3.5 hours
ingredients: 2.5 lbs short ribs, cut into 2 inch pieces. (3.5-4lbs if you are using bone in short ribs). 4 tbs olive oil. 1 large brown onion, diced. 2 carrots, peeled and diced. 3 celery stalks, trimmed and diced. 2 tbs minced garlic. 1 tbs tomato paste. 3 tbs all purpose flour. 3 sprigs thyme, leaves removed and roughly chopped. 1 tbs chopped fresh rosemary leaves. 1 tsp fresh chopped oregano. 2 dried bay leaves. 2 cups pinot noir (or your favorite red wine). 4 cups beef stock. 1 tbs salt. 1 tsp fresh ground pepper. pasta, polenta or mashed potatoes for serving. start by preheating your oven to 350 degrees f. in a large heavy, oven safe pot with a lid, heat half the olive oil over medium high heat. when the oil is hot, season your beef pieces with half the salt and pepper and add some of the beef to the pan. make sure you only add enough to the pan so that each piece has about half an inch of space around it so the pan does not become crowded. too much moisture is created when the pan is crowded and your beef will not brown nicely. brown the beef on each side but do not cook it all the way through. once each piece is browned on each side, remove it to a platter or plate and set it aside. continue cooking the beef until you have browned it all. 10-15 minutes. set the beef aside. in the same pot, add the onion, carrot, celery, and half the remaining salt and pepper to the pan and cook until the onions become translucent. about 8-10 minutes. add in the garlic and cook until fragrant. about 1 minute. mix in the tomato paste and the flour until everything is smooth and has a red tint. add in the red wine and bring the liquid to a boil. add in the meat and any juices. reduce the wine until half the liquid is gone. about 20 minutes. pour in the beef stock, add in the fresh herbs, cover and cook in the oven for 2.5 hours. when you pull the pot out of the oven, all the veggies will be completely tender and the beef will melt in your mouth. serve in whole pieces over polenta or mashed potatoes. serve shredded in a further reduced sauce (an extra 20 minutes on the stove to reduce the liquid further) for a ragu style meat sauce to serve over pasta.
