Braised Beef Short Ribs and Root Vegetables over Egg Noodles

4 servings
  • 2 racks beef short ribs (4 to 5 pounds), cut into individual ribs
  • 2 tablespoons Essence, recipe follows
  • 1/4 cup vegetable oil
  • 1 1/2 cups chopped yellow onions
  • 1 stalk celery, trimmed and chopped
  • 1 carrot, peeled and chopped
  • 1 1/2 tablespoons minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 teaspoons chopped fresh rosemary leaves
  • 2 sprigs fresh thyme
  • 1 cup ruby port
  • 2 cups dry red wine
  • 4 cups veal or beef stock
  • 1 pound butternut or acorn squash, peeled, fibers removed, and cubed
  • 2 parsnips, peeled, cut into 1-inch chunks
  • 2 carrots, peeled, cut into 1-inch chunks
  • 1 large sweet potato, peeled, cut into 1-inch chunks
  • 12 ounces egg noodles, cooked al dente, accompaniment
  • 1/4 cup chopped green onions, garnish
  • 1/4 cup chopped parsley, garnish
  • Season the ribs with the Essence on both sides. In a Dutch oven or large, heavy covered pot, heat the oil over medium-high heat.

  • Add the ribs in batches to prevent crowding and sear on all sides. Remove with tongs to a plate. Add the onions, celery and carrots to the fat remaining in the pan, and cook, stirring, until soft and starting to caramelize, about 7 minutes. Add the garlic, salt, red pepper, and black pepper, and cook for 30 seconds. Add the tomato paste, bay leaves, rosemary, and thyme, and cook for 2 minutes. Add the Port and red wine, bring to a boil, stirring to deglaze the pan and cook until reduced by 1/2.

  • Add the ribs and stock and return to a boil. Reduce the heat to a gentle simmer, cover, and simmer until the meat is tender, 1 1/2 to 2 hours. (During cooking, make sure that there is at least 1-inch of liquid in the pot; add more stock or water as necessary to cover.)

  • Add the root vegetables and cook until they are tender and the meat easily falls from the bones, another 40 minutes to 1 hour. Remove from the heat.

  • Transfer the ribs and meat to a large bowl and cover to keep warm. Skim any fat from the surface. Bring the sauce to a boil and cook until thickened, 10 to 15 minutes. Remove from the heat and discard the bay leaves.

  • To serve, arrange the egg noodles in the middle of a large platter. Place the ribs on top and spoon the sauce over the meat. Garnish with green onions and parsley and serve immediately.

Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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