This imagineered recipe resulted in a rich, delicious, flavor-filled showstopper of a dish.
Don’t skip the cooking liquid reduction step, it yields a velvety, rich finishing sauce that shines!
Ingredients:
2 T. rendered bacon fat drippings or vegetable oil
5 pounds boneless short ribs, cut in 1 ½ thick strips
Salt and freshly ground pepper
1 T. dried rosemary
1 ½ t. ground garlic
2 large heads garlic, peeled and coarsely chopped, root end discarded
2 medium onions, coarsely chopped
3 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
½ orange bell pepper, coarsely chopped, core and seeds discarded
3 T. tomato paste
1 bottle Cabernet Sauvignon red wine (or other full bodied red wine)
2 cups beef stock or bone broth
¼ c. Worcestershire sauce
2 T. aged Balsamic vinegar (Mission Fig Balsamic preferred, or other syrupy aged balsamic)
½ cup smoky-profile barbecue sauce, bottled or homemade
2 t. Liquid Smoke seasoning, optional
6 sprigs fresh thyme
2 bay leaves
¼ cup water
2 T. cornstarch or arrowroot starch
1 c. fresh flat leaf parsley, coarsely chopped, stems removed; for garnish
½ c. finely chopped chives, finely minced, for garnish
1 T. finely grated fresh lemon zest, for garnish
mashed potatoes, sweet potatoes mashed with sour cream and butter, buttered rice or egg noodles, for serving
Heat oven to 275° F or preheat a large slow cooker on the low setting. Generously season short rib strips on all sides with salt, pepper, granulated garlic and dried rosemary. Heat oil or bacon fat drippings in a large Dutch oven over medium-high heat until sizzling. Working in small batches, sear short ribs on each side until deeply browned, 2-3 minutes per side, taking care to only sear the exterior of the meat, and keeping the fat smoking to a minimum. Set aside browned ribs on a plate (if using the oven) or the slow cooker.
Pour off all but 3 T. browning fat from the Dutch oven, leaving the browned bits intact. Reduce heat to medium, and add chopped garlic, onion, celery, carrots and bell pepper, sautéing until softened, season generously with salt and black pepper. Add tomato paste and stir to coat. Continue cooking, stirring frequently, until tomato paste starts to caramelize, about 2 to 3 minutes.
Stir in full bottle of Cabernet Sauvignon wine. Using a wooden spoon, scrape up any browned or caramelized bits, simmering 2 to 3 minutes to slightly reduce. Stir in beef stock, Worcestershire sauce, balsamic vinegar, barbecue sauce, bay leaves and fresh thyme.
If using oven method: Using tongs, return short ribs to the pot, along with any juices that have accumulated, with Liquid Smoke (optional). Ensure that the ribs submerge (adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to preheated oven.
If using slow cooker method: Pour cooking liquid and vegetables with Liquid Smoke (optional) into slow cooker and cover tightly. Cook, undisturbed, until short ribs are meltingly tender (meat will shred with a fork), 3½ to 4 hours in the oven, or 5-6 hours in the slow cooker (on low) or increase heat to high to cook in 3 to 3 ½ hours.
Once cooked through, remove the bay leaves. Set oven temperature to 200° F. Using tongs, remove the ribs from the pot, taking care to keep them warm by transferring them to a covered baking dish or foil-covered, oven-safe serving platter. Move the dish/platter to the warming oven until ready to serve.
Strain the vegetables and aromatics from the remaining cooking liquid. In a small pot, simmer the cooking liquid with the corn or arrowroot starch blended with water, until it reduces by one third and thickens slightly. Taste and adjust seasoning as desired.
Separate the fat from the sauce, season with salt and pepper to taste. Remove the ribs from the warming oven and separate slightly with a fork into bite side shredded 1’ cubes. Pour the sauce reduction over the warm ribs. Scatter parsley, chives and lemon zest over the top. Serve hot over mashed potatoes, sweet potatoes mashed with sour cream and butter, buttered rice or egg noodles.
Recipe creator Michelle McGrath is the author of The Creative Table Cookbook, a bestselling artistic culinary chronicle brimming with satisfying, colorful dishes that fortify the soul featuring picturesque images of coastal Massachusetts.
In search of inspired recipes that are memorable, flavorful and unique?
From her cozy New England kitchen to your table, artist and home cook Michelle McGrath shares her curated collection of 60+ beloved recipes that nourish and gather friends and family. Discover innovative takes on beloved classics, like Chicken Saltimprese, or explore decadent desserts with Salted Cappuccino Blondies. Crafted to inspire and captivate, this eclectic recipe collection showcases fresh ingredients and comforting flavors. Gather around the table with your loved ones, conjure creativity, savor elegant yet accessible meals, and create delicious memories. The Creative table features exact measure ingredients, full-color plated photos, adaptable serving sizes, pantry staple substitutions, simple, easy-to-follow instructions, and common kitchenware.
To purchase
The Creative Table cookbook,
visit Buttonwood Books in Cohasset
or Amazon.
