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Ingredients
For the Half-and-Half Short Ribs:
- For the Half-and-Half Short Ribs:
- About 3 tablespoons olive or vegetable oil
- 6 large beef short ribs, about 14-16 ounces each
- Kosher salt and pepper
- 1 large onion, chopped
- 2 cloves garlic, sliced
- 3 carrots chopped
- 3 to 4 ribs celery, chopped
- 2 large bay leaves
- Herb bundle of parsley, rosemary
- A few juniper berries, optional
- 2 tablespoons balsamic vinegar
- 2 cups ruby port
- 2 cups Barolo or other dry red wine
- 1 quart veal or beef stock
For the Escarole:
- For the Escarole:
- 1/4 cup EVOO Extra Virgin Olive Oil
- 1 large clove garlic, grated
- 2 flat filet anchovies, (optional)
- 1 medium onion, chopped
- 2 heads escarole, cleaned and coarsely chopped
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 cup chicken stock
For the Roasted Garlic Potatoes and Parsnips:
- For the Roasted Garlic Potatoes and Parsnips:
- 2 bulbs garlic, ends cut to expose the cloves
- EVOO Extra Virgin Olive Oil, for drizzling
- 2 sprigs rosemary
- Salt and pepper
- 2 1/2 pounds starchy potatoes, peeled and cubed
- 2 medium parsnips, peeled and cubed
- Salt and pepper
- 1 1/2 to 2 cups half-and-half or milk
Yield
Serves: 6
Preparation
For the Half-and-Half Short Ribs:
Heat oven to 325F.
Heat oil, 3 turns of the pan, in a large Dutch oven over medium-high heat. When oil smokes, add 3 ribs at a time and deeply brown on all sides before removing to a plate. When all of the meat has been browned, add onions, garlic, carrots, celery, bay, herbs and juniper berries (if using) to the pot. Season with salt and pepper and partially cover. Cook vegetables 8-10 minutes, stirring occasionally, then deglaze the pan with balsamic vinegar. Add port and wine, and reduce by half. Add stock and settle meat back into pot bone-side up. Cover and roast 2 1/2-3 hours, until very tender.
Cool ribs to remove fat. (Making them a full day-ahead of time is best.)
For extra crispy ribs, remove from braising liquids and roast in 400F oven on a baking sheet for 10-15 minutes.
Strain skimmed sauce and pour over meat when you serve.
Alternative:
Serve with pickled onions or sauted red pearl onions and horseradish cream sauce alongside.
For the Escarole:
Heat EVOO over medium heat with crushed garlic. Stir garlic until light golden and fragrant then remove. Melt anchovies into garlic-infused oil, if using. Add onions and cook until tender, 10-12 minutes. Wilt in greens and season with salt, pepper and nutmeg. Add stock and keep warm at a low simmer.
For the Roasted Garlic Potatoes and Parsnips:
Heat oven to 400F.
Dress the garlic bulbs with a drizzle of EVOO, rosemary sprigs and season with salt and pepper. Wrap bulbs in foil and roast until tender and sweet, 40 minutes. Let cool to handle.
Place potatoes and parsnips in a pot and cover with water, bring to boil and cook to tender. Drain and return to hot pot.
Mash the potatoes with the roasted garlic cloves, salt and pepper, half-and-half or milk, and Parmigiano-Reggiano.
To hold the potatoes for a long time, set potato pot into a larger pot with 1 inch simmering water. Keep potatoes covered and stir occasionally.