3 pounds of beef short ribs
1 tsp of salt; 1 tsp of fresh ground black pepper
1 cup of flour for dredging; 2 Tbls of extra virgin olive oil
1 Tbls of butter; 1 yellow onion, chopped
2 carrots, chopped; 2 stalks of celery, chopped
3 cloves of garlic, chopped; Ό cup of fresh flat leaf parsley
1 tsp of oregano; 1 tsp of basil; 1 tsp of thyme
½ tsp of allspice;1 tsp of salt; 1 tsp of fresh ground black pepper
1 8 oz can of tomato paste; 1 15 oz can of diced tomatoes
2 cups of red wine; 2 15 oz cans of beef broth
2 bay leaves
Season the flour with salt and pepper
Dredge the ribs in the flour shake off the excess.
In a large heavy pot, brown the ribs over medium heat in the olive oil and butter for around 2 minutes.
Remove from pot and set aside.
Add the onions, carrots, celery and garlic and cook stirring for 2 to 3 minutes.
Stir in the parsley, oregano, basil, thyme, allspice, salt and pepper.
Add the tomato paste and cook for 2 minutes.
Place the ribs back into the pot.
Add the tomatoes, wine, beef broth and bay leaves.
Bring the mixture to a boil.
Reduce heat to a simmer and cook covered for 2 to 3 hours.
Skim off any excess grease and remove the bay leaves before serving.
Serve with garlic mashed potatoes & steamed string beans,
Short ribs from the lower portions of the cow where the meat is tougher with less favor, can be improved by dry ageing for a minimum of 28 days. Dry aging is a process by which meat is kept uncovered at temperatures between 35-38° (Fahrenheit) and humidity of 50-60%. For premium cuts of meat it is normally from 45 to 60 days causing a shrinkage up to 15% because of loss of moisture. The enzymes in the meat will dissolve the collagen/connective tissue spreading it through the meat further tenderizing it and greatly intensifying the flavor. In facilities specially built for large scale aging of premium meat, various fungal molds will form a crust on the meat releasing enzymes that further the aging and intensification of flavor.
Short ribs can also be prepared in a barbeque smoker where the fire is in a separate chamber and the meat is cooked by the hot smoke from it. Backyard grilling over an open fire wont do. At temperatures above 140° dangerous microbes begin to be killed. At 160° to 180° the collagen begins to melt and over many hours in that temperature range spreads throughout the meat tenderizing it and intensifying flavor similar to dry aging. Meat selected to be barbequed would be considered inferior for other preparations. Aged premium meat would likely be broiled with the exterior being toasted by direct, intense radiant heat with the interior being rare etc. to the eaters preference. Barbeque in contrast has a more consistent texture and flavor.