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
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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By destros4
Arlington, VA
on February 12, 2012
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I modified the recipe by leaving out the tomato paste and anchovy, and substituted marsala for part of the wine, and pitted, halved kalamata olives for the anchovies. Excellent result. Will likely add a dried fruit for additional sweetness next time.
The salad is great, but would be even better if the parsley, onion, and olives were more finely chopped, as in tabbouleh. Let it sit for at least 30 minutes for flavor to develop. The offset of the orange and beef is superb.
Served mine on farfalle with garlic olive oil and chopped parsley. Big hit all around.
Suggestions: great "make ahead" dinner; skimming fat is essential; serve with a great merlot. Bon appetite!
By mgorder
Lake Havasu Cit...
on January 28, 2012
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I made this for 10 and it was a big hit
Very tasty the salad was so unusual I was a little worried of what it would taste
Like I served it in a chilled bowl as a course before ribs
Then served ribs on smashed parsnips with roasted garlic and beet slices
By tjr3_2000_8057761
bluffton, SC
on January 30, 2010
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I honestly have had better short ribs in a diner. Expected much more from an iron chef. While the very low slow cooking produced very tender ribs that kept their shape, the sauce was a real disappointment. For all the ingrediants and large amt of tomatoe paste , the sauce was the consistancy of water whit little flavor. The orange salad topper was tasty bot seemed out of place on this dish
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