um, did i blink and miss summer entirely? eeesh, that sounds like my worst nightmare. but that’s kind of what it feels like, considering the last few weeks have felt like october. i’m permanently damp and cold with no relief in sight. even as i write this i’m staring at the sheets of rain outside the window of this coffee shop, feeling a deathly chill every time someone opens the door. i know april showers bring may flowers and all that, and i’m fine with the rain but i AM taking issue with this temperature and the mean winds. DO ME A SOLID AND CUT IT OUT, MOTHER NATURE.
as much as i miss my bbq, this weather puts me in the mood for braising. i wanted warm, rich flavours and fall of the bone meat. last sunday as soon as i finished my taxes (yahoo!), i popped out into the cold and grabbed beautiful short ribs from bespoke butcher to satisfy my craving. the recipe is super easy and straightforward, taken directly from a gordon ramsey video i saw on my facebook feed a few weeks earlier. sear, add your liquids, cover and pop in the oven.
my mouth is watering right now thinking about juicy, flavourful meat topped with crispy pancetta and little mushrooms. i feel like i need to braise something again this weekend since the rain hasn’t stopped… though i have to leave my house to get the ingredients soooo maybe i’ll pass.
i want to also throw a teeny tiny mention in here of the quality of these pics – usually they would have been styled and plated and more thought out, but i honestly just couldn’t wait to eat!
braised beef short ribs
*original recipe here
olive oil, for frying
6 thick-cut meaty beef short ribs
1 large head of garlic, cut in half horizontally
1 heaped tbsp tomato purée
1 1/2 cups of red wine
about 1 1/2 cups beef stock
100 grams (about 3 thick slices) of pancetta, diced
2-3 cups small chestnut or cremini mushrooms, trimmed and halved
sea salt and freshly ground black pepper
chopped flat leaf parsley, to garnish
preheat oven to 340 degrees fahrenheit. heat a glug of olive oil in a deep sided roasting tray or enamelled cast iron dish over medium high heat. season the short ribs well with salt and pepper, then add ribs, meat side down to the hot oil. do not disturb for a few minutes to get a really good sear, and repeat on all sides, ending with bone side down.
add the head of garlic to the pan, using tongs to push it around the bottom of the pan. add tomato puree and cook for 1-2 minutes. add wine to deglaze pan, letting it boil for about 10 minutes to cook off the alcohol content and reduce by half. add the stock until the ribs are nearly covered, then cover tightly and put in the oven.
cook for about 2 1/2 hours until the meat is falling off the bone. about 10 minutes before the ribs are ready to come out, fry the pancetta for 2-3 minutes until crisp and golden. add the mushroom and cook until browned and tender.
remove the ribs from the oven, and strain the remaining liquid through a fine mesh sieve into a small sauce pan. push the garlic cloves through the sieve as well into the sauce. reduce the sauce over medium heat, stirring frequently until thickened, about 5-10 minutes.
to plate ribs, add them to a serving dish, top with pancetta and mushrooms, then sprinkle with chopped parsley. serve with a bright salad.