This is a dish that requires 20 minutes of work and 2 hours of patience. Very tasty, especially for a cold winter day. Serve it with potato purée.
(or Cabernet if you can't get Malbec wine)
Ingredients:
2 kg. short ribs cut 8 cm. thick.
1/2 tablespoon chopped parsley.
1/2 tablespoon chopped thyme.
1/2 tablespoon chopped rosemary.
1 tablespoon neutral vegetable oil.
250 gr. smoked pancetta or bacon, chopped.
1 big yellow onion, chopped.
1 carrot, chopped.
1 celery stick, chopped.
1-1/2 cups red wine (malbec or cabernet).
2 cups beef broth.
Salt and freshly ground black pepper.
Potato purée for serving.
Method:
1. Preheat the oven to 180°C.
2. Heat the oil in a large sauté pan. Add the pancetta and fry at medium heat until golden and crunchy, 5 to 7 minutes. Remove from pan and add to a large dutch oven (preferably with lid). Add the ribs to the pan, turn the heat to mediumhigh and sear the beef on all sides until golden, 5 minutes. Add to the dutch oven.
3. Add the onion, carrot and celery to the pan and cook at medium-high until tender and slightly browned, 5 minutes. Add the wine and the broth and using a spatula, scrape the bottom of the pan to release the burnt and stuck beautiful tasty bits. Add the liquid to the dutch oven and the chopped herbs. Cover (if you don't have a lid, use foil), and cook in the oven for 4 hours turning the ribs once.
4. Place the ribs on a serving dish and let them rest for 10 minutes.
5. Meanwhile, pass the liquids throw a fine sieve and into a small pan, and cook at high heat until reduced and thickened, 5 minutes. Adjust seasoning.
Place the ribs on serving plates, add a spoonful of purée and some gravy on top.
Enjoy! The Fat Guy
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