- 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.
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.