May 7, 2010
Braised Short Ribs
by Gareth Mark
Honestly, the third day of cooking was probably unnecessary. I could have just eaten these short ribs on the second day, but I wanted fresh noodles rather than mashed potatoes and I just didn't have the time to make noodles, so they got an extra day of cooking.
Day1. I dredged some beef short ribs in seasoned all-purpose flour, then browned them. I added a bottle of pinot noir to the pot, then a couple of carrots cut into chunks, a red onion quartered and sliced, a handful of garlic cloves, a couple of bay leaves, and a bouquet garni. I brought it to a simmer, added a small can of tomato paste, and threw the whole thing into a 250° oven. When I remembered it six hours later I pulled it out of the oven, let it cool to room temperature, then refrigerated overnight.
[caption id="attachment_1961" align="alignright" width="250" caption="Beau, gourmet cat and food critic"][/caption]
Day 2. Added another half bottle of pinot noir, brought it to a simmer and put it into a 250° oven. Remembered later that I wouldn't be there for supper, so pulled it out, cooled it, and refrigerated it. While it was still hot I pulled out a small portion of rib meat and sauce and tasted it. I thought it was fine, but could use more salt. Beau thought it was excellent. Beau is a gourmet cat and reliable food critic. He cleaned his plate.
Day 3. Brought it to a simmer, adjusted the seasoning, then forgot about it for awhile. Made some noodles using a simple ratio of 1 egg + ½ cup of flour per portion. I used 50% semolina and 50% all-purpose flour, then added just a splash of extra virgin olive oil and some fines herbes. While the noodles were in the pot I quickly sautéed some haricot verts with sesame seeds and various seaweed bits, and dinner was ready.
Only three days. Not bad. Remember, it took two weeks for me to finish making meatloaf.