My sister has been eating a primarily Raw/Vegan diet for the past 10 or so years.
At times, I’ve asked her if she’s ever missed any of the foods that she enjoyed growing up. Her answer is typically “No”, but on one occasion she did tell me that if she ever decided to eat meat again, it would be “stringy meat”.
“Ah, I totally get it”, I said.
The love for “stringy”, fall apart, fork tender, braised meat, runs deep in my family. My Mom has always cooked pot roasts of different varieties (classic, sweet-and-sour sauce, tomato; you name it, she’s made it and we’ve devoured it), and while these short ribs are a bit fancier, the slow-cooked concept is the same.
This will forever and always be my favorite kind of (comfort) food. It’s simple to prepare, makes your home smell incredible as it bubbles away on the stove, and somehow rides the line between humble and fancy. The best of everything, really.
CONCORD GRAPE AND RED WINE BRAISED SHORT RIBS
Serves 4
Notes: This is a rich and hearty dish. I like to serve it over buttered noodles or mashed root vegetables. A bright, simple green salad is a nice complement to the richness here.
4 (6-8 ounce) bone-in beef short ribs
Kosher salt and freshly cracked pepper
1 tablespoon olive oil
1 medium onion, quartered
2 whole garlic cloves, peeled
8-10 sprigs fresh thyme
1 cup dry red wine, such as Cabernet Sauvignon, Merlot or Pinot Noir
3 cups beef stock, preferably homemade
1/2 cup red wine concord grape jam (or grape jam of your choosing)
1 star anise pod
1, 1/2-inch strip orange zest (pith removed)
Begin with room temperature short ribs. This step is important as it ensures that you will get an even, dark brown sear on the ribs.
Season the short ribs with salt and pepper.
In a large Dutch oven, heat the oil over medium-high heat. Place the short ribs in the hot oil and sear until browned on all sides, about 10-12 minutes. Using a pair of tongs, transfer the short ribs to a large plate.
Drain all but 1 tablespoon of fat from the pot, and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme, and cook for an additional minute. Add the wine, beef stock, grape jam, star anise, and orange zest to the pot, giving all of the ingredients a good stir. Bring to a boil, cover, and reduce the heat to low.
Cook for approximately 2-3 hours (I start checking on the short ribs after 2 hours), until the meat is fork tender and falling off the bone. Transfer the short ribs – and onions, if desired – to a large plate. Discard the garlic, thyme, star anise and orange zest. Strain the cooking liquid through a fine-mesh sieve into a bowl, then return the liquid to the pot. Bring it to a boil, then reduce the heat to medium and simmer for 10-15 minutes, until the liquid is reduced by half. Return the short ribs to the pot and gently turn them, coating in the sauce. Season with salt and pepper.
