Short Ribs Alla Genovese

Meat
I saw this recipe in the new Food and Wine book that covers top chef recipes for the last year.  I particularly liked all the recipes from A16 in San Francisco so much that I bought the book.  Tonight, I made the short ribs.

One of the things I love about cold weather cooking is braising.  Love the stew.  This recipe is so simple and delicious.  A winner.  At first glance, I was a little worried about the small amount of liquid, but it totally works.

For 4 this is what I did

  • 5 short ribs, cut into thirds.  You don't have to cut them up but I like to and have the butcher do it.  
  • 1 1/2 cups red wine
  • 1 carrot peeled and chopped
  • 1 celery stalk, finely chopped
  • 1 salt packed anchovy, rinsed and filleted ( I swear, it is key )
  • 2 large shallots sliced
  • 6 black peppercorns
  • 2 large red onions, thinly sliced
  • 3 tbsp. red wine vinegar
  • 1 sprig rosemary

If you can, and I am not sure it is necessary, salt the ribs and cover them sitting in the refrigerator for a few days.  I did it for one night because I happened to buy them yesterday but if I had bought them this morning, I would not have freaked. 

Preheat oven to 275.

In a dutch oven dish, cover the bottom lightly with olive oil.  When the olive oil is really hot, brown the short ribs.  Do it in 2 batches and make sure they are browned on each side.  Set aside.  While the oil is hot, really scrape the pot for all the brown bits. 

Meanwhile, in another small pot, reduce the wine down to 1/2 cup.  About 8 minutes, tops.  I watched that pretty carefully.

Turn the pot down to medium high.  Add the celery and carrots and saute for about 5 minutes or until they start to sweat ( celery gets soft ).  Add the anchovies, peppercorns and shallots.  Saute for another few minutes.  Now add the red onions and saute for about 5 minutes or until the onions get soft.  Don't let them caramelize.  Stir in the wine and vinegar.  Put in the rosemary sprig and return the ribs to the pot.  Put on a top and transfer to the oven for about 2 1/2 hours. 

This is something that would be even better if it sat in the refrigerator for a few days and then was taken out.  I served it tonight.  If you do that, take out the ribs, bring to room temperature and then warm in the oven at 400 on a baking sheet for about 20 minutes or more.  Also, scrape off the fat when the dish is cold. Heat the sauce separately and then pour that over the ribs when serving.  This gives you the opportunity to let the flavors meld and get rid of the fat much easier.  On the side, polenta would be fantastic, I did rice.  Also, worked with the roasted brussel sprouts. 

Very rich and very good.  FYI – I am getting white plates which will make for much better pictures.