Good news nummies – not only is it Friday, but my delusions of fall have finally become reality! It’s cool and crisp and it reminds me of my Uncle Stewart’s tailgate: Hot Damn and brown-sugar-hand-stirred-some-other-long-string-of-words-I-can’t remember BBQ sauce (recipe still pending release) will make you forget that you’re about to watch the Tigers get trounced. Again.
Anyway, another thing fall reminds me of is short ribs. Luckily, Morg passed this recipe along to me last week. And she didn’t even wait until she finished eating it to send it over, so it must be cray-mazing. (I watched a lot of Project Runway last night, so I’m talking like a cranky, mid-30s drama queen. Please forgive.)
“This recipe calls for a tagine (which we randomly have) but I hadn’t ‘seasoned’ the tagine (a three hour process) so I just used my dutch oven, which every chef needs. I’m obsessed with mine. I digress. This is a great meal for a Sunday or a holiday because it requires some hours on the stove, but it’s so worth it. And it leaves a nice smell floating through the house all day long. I served this over homemade mashed potatoes (recipe linked to from the Williams-Sonoma recipe for the ribs). Very simple. And I used the KitchenAid mixer instead of mashing by hand.”
One look through the ingredient list, and I was sold. I might suggest using one of The Chef’s variations of mashed potatoes, but I could be biased, so whatever blows your skirt up. Either way, an all-day simmering situation makes my mouth water. And it makes me want to say – like an Akin at a tailgate – HOT DAMN HELL YES.
3 tbsp olive oil
3 3/4 lb. bone-in beef short ribs (6 to 8 pieces)
salt & pepper
1 cup all-purpose flour
1 celery stalk, 1/4-inch dice
2 carrots, 1/4-inch dice
3/4 cup shallot, fine dice
1 tbsp minced garlic
3 tbsp tomato paste
3/4 tsp Aleppo chili, crushed
1 bay leaf
1 tsp fresh thyme, chopped
1/2 cup beef broth
3/4 cup red wine
1 tbsp fresh flat-leaf parsley, finely chopped
- Soak a tagine according to the manufacturer’s instructions. Place the tagine on a diffuser over medium-high heat and warm 1 tbsp of the olive oil.
- Season the short ribs on all sides with salt and pepper. Dredge the ribs in the flour until evenly coated, shaking off the excess. Add half of the ribs to the tagine and sear until well browned on all sides, about 10 minutes total; transfer to a plate. Repeat with 1 tbsp of the olive oil and the remaining ribs.
- Reduce the heat to medium and warm the remaining 1 tbsp olive oil. Add the celery, carrots and shallot and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the Aleppo chili, bay leaf, thyme, broth, wine, salt and pepper and bring to a simmer. Return the ribs to the tagine.
- Reduce the heat to medium-low, cover and cook, turning the ribs occasionally, until the meat is tender, 4.5 to 5 hours.
- Garnish the ribs with the parsley and serve immediately with mashed potatoes. Serves 4.