Roasted Bone in Beef Short Rib


Image (1) 4101480755_e622c72678_o.jpg for post 9435

Leesten. And heer me. (West Side Story reference. Sorry. "Leesten. And heer me. You must go and stop eet.")

But seriously. Leesten. You must make this as soon as you can.

Image (2) 4101464057_b7c2379491_o.jpg for post 9435

Pancetta! It's a very thinly sliced Italian variety of bacon, and I'm using it in this dish because I just happen to have it. If I didn't have this, I would use just a little regular bacon, but I'd do the thinly sliced stuff—not the thick, peppered bacon that i usually have in my fridge.

Image (3) 4102220188_99286dfbac_o.jpg for post 9435

Isn't it beautiful? I love its circular shape.

Image (4) 4101464541_a2870ffcb5_o.jpg for post 9435

Dice up a medium onion.

Image (5) 4101464767_a535d4dd95_o.jpg for post 9435

Grab two or three carrots. Wash 'em but don't peel 'em.

I'm all about the rustic.

Image (6) 4102220826_de37137210_o.jpg for post 9435

Cut the carrots into thin sticks…

Image (7) 4102221060_c130867bff_o.jpg for post 9435

And dice 'em up, too.

Image (8) 4101465465_3b3b3aff47_o.jpg for post 9435

Shallots! Again, I'm using them here because I have them, and because they really have a unique, lovely flavor. But if you don't have any (and I very often do not), just skip 'em.

Image (9) 4102221502_53ba29730b_o.jpg for post 9435

But when you do use them, dice them really finely.

Shallots need to be minced finely. It is written.

Image (10) 4101466029_67594f5fe4_o.jpg for post 9435

You also need some beef short ribs, sometimes called "short ribs bone in".

The "bone in" is the key, baby.

Image (11) 4102224508_21d07870cb_o.jpg for post 9435

This is a short rib. Take a moment. You're in the presence of greatness here.

Image (12) 4101468963_03cd38f587_o.jpg for post 9435

See those beautiful striations of fat throughout the ribs? They're what will eventually make these babies so irresistibly delectable later on.

Just you wait, 'Enry 'Iggins. Just you wait.

Image (13) 4102222960_62e2aace57_o.jpg for post 9435

Let's do it! Grab several pieces of pancetta…

Image (14) 4101467337_af9be5afb1_o.jpg for post 9435

Dice it up…

Image (15) 4101467573_89cbf79194_o.jpg for post 9435

And throw it into a dutch oven over medium heat.

Image (16) 4102223710_1fb4d2a2f5_o.jpg for post 9435

We're going to cook the pancetta until it's very crispy, because at that point we'll know all the fat has been rendered.

It's the flavor we're looking for here.

Image (17) 4102224984_278dd47793_o.jpg for post 9435

It takes a little while to totally cook it and render the fat, and I always find pancetta renders far less fat than bacon here in our neck of the woods.

Image (18) 4102228054_9a2de3637a_o.jpg for post 9435

After ten minutes or so, this is how much fat I had. And oh, does it ever smell good.

Image (19) 4102225196_987de00174_o.jpg for post 9435

Lay all the short ribs on a flat surface…

Image (20) 4102225386_f6120ea7ef_o.jpg for post 9435

Then sprinkle on some kosher salt, which isn't in itself "kosher"—did you know that? It's called kosher salt because the salt's flat grains adhere more easily to meat and is prepare kosher meats.

I think.

Image (21) 4102225654_641fb68615_o.jpg for post 9435

I'm going to call this photo…The Grain.

Image (22) 4102225864_2794fcb4a9_o.jpg for post 9435

It is not to be confused with this photo, which is beautifully entitled…Many Grains.

Image (23) 4102226044_1324d59fea_o.jpg for post 9435

I'll stop now.

Image (24) 4101470771_ec5050c8ea_o.jpg for post 9435

Season them liberally with freshly ground black pepper, too.

Image (25) 4101470959_4fd28cbcd7_o.jpg for post 9435

You'll be glad you did.

Image (26) 4101471181_4496198174_o.jpg for post 9435

Next, throw some all-purpose flour into a bowl and dredge the ribs in flour.

Image (27) 4101471439_05b0600555_o.jpg for post 9435
Image (28) 4102227766_7fab8a95d9_o.jpg for post 9435

Then set them aside while you get the pan ready.

Oh, are you going to love this.

Image (29) 4101472449_966b82bbca_o.jpg for post 9435

Turn the burner on high heat, then drizzle olive oil into the pan with the pancetta grease.

Image (30) 4101472725_75e54c0575_o.jpg for post 9435

When the oil is heated, place the ribs into the pan.

Image (31) 4101473765_61697ea0b8_o.jpg for post 9435

Brown the ribs on all sides, no more than about 45 seconds on each side. We wanna get them nice and seared and brown.

Remove them to a plate.

Image (32) 4102230178_25d9bde654_o.jpg for post 9435

Without cleaning the pan, of course, throw in the carrots, onions, and shallots. Stir them around…

Image (33) 4102230504_3b3599e4b9_o.jpg for post 9435

And cook them for a few minutes, until the veggies start to soften.

Image (34) 4101475671_d4bfb114a8_o.jpg for post 9435

And now. And now it's time to get serious. Pour in 2 cups of red wine. (White wine will work, too! Just make sure it's dry…not sweet.)

Image (35) 4102232450_dde3cc85a6_o.jpg for post 9435

Use a whisk to scrape the bottom of the pan. We want all of that flavor from the bottom of the pan…man.

Image (36) 4101476757_465c61430f_o.jpg for post 9435

Bring the mixture to a boil, then cook it for a few minutes.

Image (37) 4102232960_6677e49eb8_o.jpg for post 9435

Pour in an equal amount of beef broth. Unless you're me, that is. If you're me, you'll find that you're totally out of beef broth…so just use chicken broth instead.

And let me tell you: it works just fine.

That's my sad, sad story and I'm stickin' to it.

Image (38) 4101478159_a27cdbf7c2_o.jpg for post 9435

With tongs, place the browned short ribs right into the cooking liquid.

Image (39) 4101478571_d75049bfca_o.jpg for post 9435

Oh, baby.

But wait. We're not finished.

Image (40) 4101475431_9156e48a85_o.jpg for post 9435

Grab a couple of sprigs of both rosemary and thyme…

Image (41) 4101478859_a017367317_o.jpg for post 9435

And throw them right into the pan.

Image (42) 4101479933_edef14fa41_o.jpg for post 9435

I'm in love with this world. Just look at what it provides us: root vegetables from the ground. Fragrant herbs from the fertile soil. Meat, to nourish our bones. Wine, to nourish everything else.

I'm not quite sure where the pancetta fits in yet, but I'll get back with you on that.

Image (43) 4102236448_2808322596_o.jpg for post 9435

Finally, because I don't want you to waste it, throw in the cooked pancetta.

Image (44) 4101480149_490c81d905_o.jpg for post 9435

Now place the lid on the pot and put the pot into the oven for a good 2 1/2 hours. Just walk away. Let the magic happen.

And now.

And now.

If you can handle the truth, I will show you the magic.

Take a moment to center yourself.

Image (1) 4101480755_e622c72678_o.jpg for post 9435

Mmmm.

Image (45) 4102237060_faaa036b51_o.jpg for post 9435

What you're looking at here, and I hope this doesn't gross you out, is the beautiful meat's attempt to hang on to the bone. But it can't. It's just so fall-apart tender…it simply can't hang on.

Image (46) 4102237370_2653c37f4e_o.jpg for post 9435

And just wait till you see what's underneath.

Image (47) 4102237972_197140b4d7_o.jpg for post 9435

I cover the pan, though, and let it sit for a little while before serving—about twenty minutes or so. This will let the meat relax a little bit, but it will also allow the fat to rise to the top of the cooking liquid.

Image (48) 4101482577_982869f6fc_o.jpg for post 9435

You can use a regular ladle; just carefully lower the rim just under the surface of the fat, and it will start spilling right into the ladle. The point is to get as much fat and as little juice as you can. Discard the fat when you're done.

Alternate method: If you have the time, you can actually cover the pan and refrigerate it for several hours. The fat will solidify and will be much easier to remove, and you can just reheat the ribs and cooking liquid at that point. (It's ever bit as—if not more—delicious reheated.)

Image (49) 4102238846_fe074a0e26_o.jpg for post 9435

Once a lot of the fat is gone, you can scoop the delicious cooking liquid into the ladle…

Image (50) 4102239126_7ca60474d3_o.jpg for post 9435

And spoon it over the top of each rib..

Image (51) 4102244194_07dabaa57d_o.jpg for post 9435

And when we make the polenta (which has an out-of-this-world addition that absolutely completes this dish) and place the ribs on top of it, we can spoon more juice over the top at that point.

We'll finish the rest of this deliciousness bright and early tomorrow morning.

But if you can't wait—if you absolutely, positive can't wait—you can make them tonight and serve 'em over a bed of my creamy mashed potatoes.

It's what I did for Marlboro Man the other night.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

williamshisomed49.blogspot.com

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/

0 Response to "Roasted Bone in Beef Short Rib"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel