Braised Shortribs with Orange and Olive Salad

Total Time:
13 hr 8 min
Prep:
45 min
Inactive:
8 hr
Cook:
4 hr 23 min

Yield:
8 to 10 servings
Level:
Advanced

Ingredients
  • Beef:
  • 4 tablespoons olive oil
  • 6 pounds meaty beef short ribs on the bone
  • Salt and freshly ground black pepper
  • 2 celery ribs, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1/2 cup tomato paste
  • 5 fresh thyme sprigs
  • 3 anchovy fillets, chopped
  • 1 bay leaf
  • 1 head garlic, cloves separated
  • 1 quart chicken stock
  • 2 cups dry red wine
  • 1/3 cup red wine vinegar
  • Salad:
  • 2 oranges, cut in segments
  • 1 shallot, thinly sliced
  • 1 cup pitted kalamata olives
  • 2 tablespoons capers
  • 1 cup packed parsley leaves
  • 4 ounces olive oil
  • 1 lemon, juiced
Directions
Watch how to make this recipe.
  • For the short ribs, preheat the oven to 325 degrees F.

  • Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.

  • Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.

  • For the salad, place all ingredients in nonreactive mixing bowl and toss together.

  • To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half. Top ribs with liquid and orange salad.


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