bon appetit

Short Rib Recipe (the real one)

We have gotten a number of calls about this recipe since it was published in Bon Appetit. If anyone has made it based on the printed recipe, please let me know how it came out. After reading the recipe in the recent issue and the original issue it was printed in, it came to our attention that the recipe is not as we submitted in either issue.

So here is the real recipe. It does have a few more steps.

Braised Beef Short Ribs with Baby Carrots and Potato Puree
Inn at West View Farm

YIELD: 8 servings

Ribs are best done one day in advance.

8 large short ribs approximately ½# each
¼ cup canola oil
Kosher salt and black pepper
2 large carrots chopped
1 onion chopped
1 leek chopped
1 whole garlic bulb cut in half
1 tablespoon ground coriander
1 tablespoon ground cardamom
2 tablespoons flour
1 750ml bottle of red wine (merlot)

1. Pre-heat oven to 300 degrees F.
2. Add ¼ cup of oil into a large oven proof pan and place over high heat.
3. Generously season the short ribs with salt and black pepper on each side.
4. When oil is hot, add short ribs to the pan. Brown ribs on all sides except bone side then remove.
5. Add the carrots, onion, leek, and garlic to the pan. Cook vegetables until browned.
6. Add spices and flour and stir until toasted.
7. Add red wine.
8. Place ribs back into the pan. Add enough water to pan to cover ribs.
9. Bring to a boil and place a lid on pan, allow a vent for steam to escape. Place in oven for 4 hours until ribs are fork tender.
10. Remove pan from oven and allow to cool. Refrigerate overnight.
11. Remove and discard layer of fat that has formed on the top of the ribs.
12. Carefully remove ribs.
13. Place pan with sauce on stove and bring to a boil.
14. Strain through a fine mesh sieve, into a saucepan.
15. Reduce sauce by half.
16. To reheat ribs place in a pan with hot water that comes a ¼ of the way up to the ribs. Place in a 400 degree oven for 10-15 minute.

The photo above is Chef Greg Rems extracting a rib from the flaming pit of death. Greg painstakingly broke down the rib recipe into a mere sixteen steps.