This is the type of dish that you tend to want to have seconds, thirds, and if you’re a champ, maybe even a fourth round. I could have this for breakfast, I could have this for lunch, I could even have this for a late night munch! Sorry, I was feeling a little Dr. Seuss rhyme and couldn’t help myself…. Anyways, this recipe is one of my all-time favorites and it always manifests itself in a few different ways, but it is perfect for the fall/winter and basically all year round if you’re down for a hearty meal.
In a large sauté pan on medium to high heat, add a drizzle of olive oil…
…1 quartered white onion…
…and 1 clove of garlic. Let caramelize while you begin to season the beef.
Season 2lbs of boneless short ribs with salt and pepper.
Transfer to the hot pan.
Add 3 bay leaves…
…1 tbsp coriander seeds, 1 tbsp fennel seeds…
…and 1 sprig rosemary.
Let the meat sear for about 5-7 minutes and then turn them over.
Top with 1 cup of red wine…
…and 3-4 cups beef stock.
Remove from the heat, cover in foil, and transfer to an oven at 400°F for 3 hours.
About 30-40 minutes before the meat is finished cooking, place 5-6 yukon gold potatoes on a sheet of foil.
Drizzle with olive oil…
…and season with salt.
Wrap in foil and transfer to the same oven and cook for 45-60 minutes, or until the potatoes are tender.
When the short ribs are done braising, remove them from the oven.
Strain the braising liquid from the pan into a medium sauce pot. Place the sauce pot on medium heat and bring to a simmer.
In a separate bowl add 2 tbsp of all-purpose flour…
…and a ladle of the braising liquid.
Whisk vigorously, or until it becomes very smooth.
Transfer the mixture back into the simmering braising liquid and give it a good whisk to remove any clumps.
Place the braised short ribs into the sauce pan and continue to simmer.
Remove the fork tender potatoes from the oven and transfer them to a separate pan.
Give them all (or in my case one since I’m making a single serving) a good mash with the bottom of a fork.
Take a large bunch of asparagus and quarter each piece.
Add them to the pan along with a drizzle of olive oil, salt and pepper to taste. Transfer to the oven and broil for 5-7 minutes, or until cooked to your preference.
Once everything has finished cooking begin to plate—starting with the crispy potatoes…
…roasted asparagus…
…super tender braised short rib…
…and a few spoonfuls of the red wine gravy.
Top with some julienned radishes and chives (optional).
Another spoonful of gravy and all that’s left to do is enjoy!
[amd-zlrecipe-recipe:96]
| Top Left: Cutting Board | Top Middle: Glass Bowl Set | Top Right: All-Clad Pan |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Shun Kaji Knives | Bottom Right: Strainers |
