Beef Shortribs with Fall Veggies

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Beef Shortribs with Fall Veggies

RIBS:
6 pounds beef short ribs, trimmed of fat
salt and fresh pepper
1 1/2 tablespoons olive oil
2 medium carrot, peel and chop (1 cup)
1 small onion, peel and chop (1 cup)
1 1/2 cups dry red wine
1/4 cup balsamic vinegar
1/4 cup sugar
2 tablespoons tomato paste
12 cups veal stock or beef broth
zest of 1 orange
1 bay leaf
1 tablespoon green peppercorn in brine
OR 2 tsp. crushed dry green peppercorn
5 whole canned plum tomatoes, drain and quarter

VEGETABLES:
1 tablespoon olive oil
1 1/3 cups diced peeled turnips
1 1/3 cups diced peeled carrots
1 1/3 cups diced peeled butternut squash
2 teaspoons chopped fresh thyme
5 cloves garlic, peel and slice thin

To make the ribs, preheat the grill or broiler. Season the ribs on both sides with salt and pepper and grill or broil for 2 minutes on each side. Set aside. Heat the oil in a soup pot over medium heat. Add the carrots and onion; saute until golden, about 6 minutes. Add the red wine, vinegar, and sugar; simmer, over low heat, until reduced by half. Whisk in the tomato paste, add the stock or broth, and bring just to a boil.

Preheat the oven to 350ºF. Place the ribs in a large roasting pan. With a sharp knife, remove the zest of an orange in a single piece. Add it to the roasting pan, along with the bay leaf, thyme, and green peppercorns. Cover with the veal stock mixture and cook the ribs, uncovered, for 2 1/2 to 3 hours, or until the meat falls off the bone.

Carefully remove the ribs from the sauce and let cool on a platter. Strain the braising liquid from the ribs into a large saucepan and skim off the fat. (You should have about 8 cups of sauce.) Bring the sauce just to a boil, reduce the heat to low, and simmer until thickened, about 20 minutes. Set aside. Increase the oven temperature to 375ºF. On the stovetop, heat the oil in an ovenproof skillet. Add the turnip, carrot, squash, and thyme, and season with salt and pepper. Saute until lightly browned, approximately 10 minutes. Stir in the garlic and scatter the vegetables on a foil-lined baking sheet. Roast in the oven for 35 minutes, or until golden and tender.

Carefully remove the beef from the bones, discarding the tissue surrounding the bone, the cartilage, and fat. Place the chunks of meat in the sauce, along with the roasted vegetables and plum tomatoes. Bring the mixture just to a boil, reduce the heat to low, and simmer for 10 minutes. Lay out 4 plates or shallow bowls. Using tongs, place two chunks of beef rib on each plate or bowl and top with the sauce. Garnish with chives.

Serves 4.

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