- Level: Advanced
- Total: 13 hr 8 min
- Prep: 45 min
- Inactive: 8 hr
- Cook: 4 hr 23 min
- Yield: 8 to 10 servings
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.
