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Short Ribs the Long Way Recipe

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This recipe for Short Ribs the Long Way, by , is from The Whitehead Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Martha Whitehead

Category:
Category:

Ingredients:  
Ingredients:  
From the market:
8 beef short ribs, 4 to 6 pounds, trimmed of excess fat and silverskin
Pomegranate molasses
Oyster sauce
2 carrots
2 ribs celery
1 leek
1 onion
Small bunch fresh thyme
12 ounces haricots verts, or young green beans
1 medium head cauliflower
5 cups veal stock or low-sodium beef or chicken stock
Fresh or prepared horseradish
Small container heavy cream

From the pantry:
Salt
Bay leaf
Black peppercorns
Cheesecloth
Butter
Canola oil

From the liquor cabinet:
Red wine

Directions:
Directions:
Mix the wine, molasses, oyster sauce, carrots, celery, leeks, onions and sachet in a large bowl and toss to combine. (Make the sachet with cheesecloth, or otherwise bundle as desired.) Add the short ribs and toss to coat well. Cover and refrigerate for 8 hours or overnight.
Remove ribs from marinade. Strain the marinade, reserving the aromatics and sachet. Put the marinade in a medium sauté pan and bring to a boil. Reduce heat to medium-high and simmer until marinade is reduced by two-thirds, to slightly less than 1 cup, about 30 minutes. Add the stock and bring the mixture to a boil. Season liberally with salt and pepper to taste.
While the marinade is reducing, arrange ribs in a single layer on a sheet pan, pat ribs dry, and season with salt and pepper. Heat a large sauté pan over medium-high heat and add the oil. Working in batches, brown the ribs, 2 to 3 minutes per side, transferring ribs to a slow cooker, casserole or braising pan as done. Preheat oven to 200 degrees if not using a slow cooker.
Add the marinade-stock mixture, reserved aromatics and sachet to the ribs. Cover the slow cooker or casserole and cook until meat is very tender, about 9 hours on low for the slow cooker and 12 hours for the oven.
Remove the ribs from slow cooker or casserole and strain the braising liquid, discarding sachet and solids. Degrease braising liquid. Remove bones from ribs and return meat to liquid to keep warm. Correct seasoning if necessary. (If not serving immediately, allow the ribs, with the bones still attached, to cool in the braising liquid. When ready to serve, gently warm the ribs in the strained braising liquid.)
To serve, divide the cauliflower purée, florets, haricots verts (recipes follow) and meat between 4 plates and spoon some braising liquid over ribs.

Cauliflower Purree
Yield: 4 servings
Active preparation time: 5 minutes
Cooking time: about 13 minutes

1 medium head cauliflower
¼ cup cream
1 tablespoon butter
Salt and freshly ground black pepper

Cut the cauliflower into florets, reserving stems. Set aside 16 florets.
Put remaining florets and trimmings into a medium pot. Chop the larger stems into 1-inch pieces, add to pot, and cover with water. Bring to a boil, then simmer until very tender, about 10 minutes.
Drain the cauliflower, reserving the cooking liquid. Purée the cauliflower, cream and butter in a food processor until very smooth, about 1 minute, adding some blanching water if necessary. Season with salt and pepper and reserve.
Blanch the reserved florets in the pot of water reserved from the haricots verts until tender, 2 to 3 minutes. Drain. (Submerge in an ice bath if not serving immediately, then rewarm and serve.)


Haricots Verts
Yield: 4 servings
Active preparation time: 5 minutes
Cooking time: about 3 minutes

2 tablespoons butter, softened
2 to 4 teaspoons fresh grated horseradish or drained prepared horseradish
Salt
12 ounces haricots verts or young green beans, stem ends trimmed
Freshly ground black pepper

Combine the butter and horseradish in a small bowl and set aside.
Bring a large pot of salted water to a boil. Blanch the beans in the water until tender, about 3 minutes. Drain beans well, reserving the pot of blanching water for the cauliflower (recipe at left). Toss the beans in a large bowl with the butter mixture and season with salt and pepper. (If not serving the beans immediately, submerge the cooked beans in an ice bath until cool, then drain well. When ready to serve, reheat the beans with the butter in a skillet, tossing occasionally, until warmed.)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
9 to 12 hours
Personal Notes:
Personal Notes:
THE CHEF: Jeremy Kittelson, executive chef at Tapawingo, which was founded in 1984 by chef-owner Harlan "Pete" Peterson in Ellsworth, Mich., a summer resort town with a year-round population of 300. After cooking at Vong and Blackbird in Chicago, Mr. Kittelson was headed to Europe for a long vacation when a friend told him about the opening at Tapawingo. "I drove up here in September and really fell in love with the restaurant and the countryside," he says.

KNOWN FOR: Four to five hours by car from Chicago and Detroit, on Lake Michigan, Tapawingo has been called the best American restaurant so far from a major city. Mr. Kittelson's application of classic French technique to local ingredients has won fans including Charlie Trotter, who has said he envies Tapawingo's remote, relaxed setting. The restaurant struggles in the winter off-season but does steady business in the summer.

THE MEAL: Short ribs braised for 12 hours, with cauliflower purée and haricots verts with horseradish. "The slower you can cook the ribs, and the lower the temperature, the better they will taste," Mr. Kittelson says. "At the restaurant, we cook them for 18 hours." The recipes are adapted from those used in the restaurant's two-day cooking classes.

 

 

 

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