The Lush Chef

Libations used: 2 cups red wine
Libations left over: 1/2 bottle of wine, so pour some glasses for the family while you're waiting for the short ribs to braise, or serve with dinner...
The Lush Chef's parents were in town for Easter and it's become a new tradition for me to cook for them.  I let them take a load off their feet, relax and sip some wine while I cook.  After all, it's their vacation, right?  Even though it was a beautiful hot day, I flung open all the windows and left the door open while I braised these short ribs.  I've made short ribs once before and used Guinness, but this recipe from John Besh calls for a dry red wine.  The driest I had on hand was a cabernet sauvignon, so I popped that open and poured my mom and dad a glass to enjoy while they took in all the smells.  I served the short ribs with rounds of sourdough to sop up all the juices and broth since we had been eating potatoes in various forms all week.  These would taste marvelous served over a generous helping of mashed potatoes, with the broth making a delicious, boozy gravy.  I braised these for a little over 2 hours, which was all I needed for them to fall right off the bone.  You'll need the full 5 lbs - between the three of us, we barely had any left!



Braised Short Ribs - serves 6
Ingredients:

• 5 lbs beef short ribs
• Salt & freshly ground black pepper
• 2 tsp dried thyme
• 1/4 cup olive oil
• 2 medium yellow onions, chopped
• 2 medium carrots, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, crushed
• 2 Tbs tomato paste
• 2 cups dry red wine
• 6 cups beef broth
• 1/2 lb pearl onions, peeled and left whole
• 1 sprig fresh rosemary
• 1 bay leaf

- Season the short ribs with salt, pepper and thyme.
- In a large Dutch Oven, set over high heat and add the olive oil.
- Add the ribs in batches and cook until each is browned (about 2-3 minutes).
- Turn the ribs over and brown for an additional 2-3 minutes.
- Remove the ribs to a platter and set aside.
- Lower the heat to medium-high and add the onions and carrots and cook until soft (about 7-10 minutes).
- Add the celery and garlic and cook, stirring frequently until the vegetables have turned deep brown (about 5 minutes).
- Add the tomato paste and keep stirring frequently for another 3 minutes.
- Return the ribs to the pot and add the wine, beef broth, pearl onions, rosemary and bay leaf.
- Raise the heat and bring to a boil, then reduce to a low simmer.
- Cover the pot and cook until the meat is tender and falls off the bone easily (about 2-3 hours).
- Discard the rosemary sprig and bay leaf before serving.