Anoosh Shariat’s Braised Short Ribs
At Park Place on Main, chef Shariat serves beef short ribs that are cut “flanken style”: connected in one long thin piece. In most supermarkets, the meat cutters separate the ribs by cutting them lengthwise, or “English style,” and into individual pieces, 2 or 3 of which might make a serving. Go to a meat market and you are likely to be able to request the meat cut the way you want it. Either way works with this recipe.
6 “flanken cut” short ribs, about 12 to 16 ounces each
½ teaspoon salt
½ teaspoon (freshly ground) pepper
3 tablespoons vegetable oil
2 carrots, peeled and chopped
2 ribs celery, chopped
2 medium onions, chopped
6 shallots, peeled and quartered
1 tablespoon tomato paste
1 tablespoon flour
½ cup ruby Port wine
4 cups dry red wine
2 sprigs parsley
8 sprigs thyme
2 bay leaves
1 head garlic, halved across the middle
3 cups veal stock (substitute reduced-sodium chicken broth)
Heat oven to 375. Sprinkle short ribs with salt and pepper.
Heat the oil in a deep, heavy pot such as a Dutch oven set over medium-high heat. Brown the short ribs on all sides, cooking in batches to keep from crowding them. Remove the ribs, and add carrots, celery, onions and shallots. Cook over medium heat, stirring occasionally, until onions are golden. Add tomato paste and flour, and cook 2 to 3 minutes. Add Port, and stir. Add short ribs back to pan with wine, parsley, thyme, bay leaves, garlic and stock. Bring to a boil, cover and transfer to oven. Cook 3 hours. Remove tender meat, and strain sauce. Remove and discard the parsley, thyme and bay leaves and what’s left of the garlic halves.
For a smooth sauce, you can discard or blend in the vegetables. For a more rustic appearance, serve the vegetable pieces with the sauce. Skim extra fat from sauce, and reduce the pan liquid to desired thickness by simmering uncovered on medium heat.