Recipes for the Web

Barrington Software Incorporated

Grilled Braised Short Ribs

Adapted from 44 & X Hell's Kitchen

Time: 6 1/2 hours, plus 8 to 24 hours' marinating

12 cloves garlic, crushed

Coarse salt

1 slab short ribs with bones, about 3 pounds

Freshly ground black pepper

2 tablespoons extra virgin olive oil

1/2 cup diced carrots

1/2 cup diced onions

1/2 cup diced leeks

2 sprigs fresh thyme

1 bay leaf

3 cups dry red wine

1/3 cup red wine vinegar

2 cups veal, mushroom or chicken stock

1 tablespoon unsalted butter, softened.

1. Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste. Rub meat with

paste and sprinkle with pepper. Set aside 1 hour.

2. Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic.

Sauté over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring

to simmer, transfer to bowl. Set aside to cool to room temperature.

3. Place ribs and wine mixture in a large heavy-duty plastic bag. Seal well, and refrigerate 8 to 24

hours.

4. Preheat oven to 275 degrees. Remove ribs from marinade, scraping off vegetables. Pour

marinade with vegetables into saucepan. Add stock and bring to simmer.

5. Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and

quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with

parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven, and let

stand 10 minutes.

6. Remove ribs from liquid. Remove bones, and trim all gristle and surface fat, keeping meat in one

large slab. (Meat can now be refrigerated up to 3 days before grilling.)

7. Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated

until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and

slightly thickened. Remove from heat, and whisk in butter bit by bit. Season to taste with salt and

pepper, and keep warm.

8. To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or

three portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until

heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.

Yield: 4 to 6 servings.

NYT 3/14/2001

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