Low and slow cooking is the key to a great short rib dish.
Balsamic-Glazed Beef Short Ribs
Served with Butter-Braised Garlic, Onions, Zucchini and Beans
For the ribs:
2 lb beef short ribs Miami style (washed and dried)
3 cups of mirapoix (onions, carrots & celery diced 1” cubes)
4 cloves of garlic whole
1 bundle of fresh herbs (rosemary, sage & thyme tied with string)
2 tbsp tomato paste
1 cup of red wine
1 cup of port
1 cup beef stock
1 tbsp butter
1 tbsp vegetable oil
Salt & pepper to taste
Preheat a heavy pan with lid and in it add the oil and butter; season the beef with a little salt and pepper and sear it until golden on both sides.
Add the vegetables and cook until translucent, add the tomato paste and cook for a minute or two then add the herb bundle, the wine and port, let the alcohol evaporate and add the stock.
Place lid on it and simmer gently until the beef is fork tender, about 1 hour or longer, turn the fire off and rest covered until cold, should it get too dry add some more stock or a little water.
Remove the beef and strain the juices, discard the vegetables and the herbs.
Place the beef in the glaze and cook until glossy, serve immediately.
For the glaze:
1 cup balsamic vinegar
3 tbsp brown sugar or honey
2 tbsp ketchup
1 tsp keens mustard
1 1/2 cup of braising liquid
Place the balsamic vinegar, ketchup and the sugar in a frying pan and simmer until reduced by half, once the strong vinegar smell is gone add the mustard and the braising juices and simmer until reduced by half or until it looks dense, keep warm until needed.
For the vegetables:
12 whole garlic cloves cut in half lengthwise
1 cup pearl onions peeled
1 green zucchini julienne
1 yellow zucchini julienne
12 French green beans
12 wax beans
2 tbsp butter
1/2 cup of water
Salt & pepper to taste
Preheat a skillet and add the butter, the garlic, the pearl onions and cook for a minute, just before it turns golden add the beans and the water and place a lid on it, simmer until the beans are cooked to your liking then add the zucchini and cook until the water is evaporated completely, serve immediately.
Courtesy Massimo Capra
http://www.massimocapra.com/
Suggested wine pairings: Peller Estates Private Reserve Pinot Noir 2009 (Best choice); Peller Estates Private Reserve Sauvignon Blanc 2009; Peller Estates Private Reserve Cabernet Franc 2008