Braised Chuck Short Ribs With Shaved Artichokes
by Paul Kulik, Chef , The Boiler Room, Omaha, Neb.
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The result is tender and flavorful meat. It tastes great, doesn’t require much attention, and you end up with delicious broth, sauce, or gravy to boot. It’s one-pot cooking at its finest. There isn’t much to clean up, and anything left over can be reheated or frozen and reheated for later.
- 1 1/2 pounds Certified Piedmontese® boneless chuck short ribs (6 ounces per person)
- 1 1/2 teaspoons seasoned salt (kosher salt with dried herbs such as thyme, rosemary, or oregano)
- 1/2 teaspoon black or white pepper (or a mixture of 1/2 teaspoon nutmeg and 1/4 teaspoon cayenne)
- 3/4 bottle Nebbiolo or zinfandel (or a good quality, high tannic red wine)
- 1 head of garlic, split
- 1 spring onion, shallot, or torpedo onion
- 1 ounce of fresh thyme
- 1/4 to 1/2 cup olive oil
- 4 cups beef stock
Remove Certified Piedmontese® short ribs from refrigeration, unwrap, and bring to room temperature for about one hour. About 30 minutes before searing, rub short ribs with seasoned salt and pepper. Preheat grill to medium high or about 400°F. Place short ribs on the grill, about 3 to 4 minutes per side or until well seared and a black-brown crust forms on both sides.
Preheat braising pan over medium-high heat on stovetop, add olive oil, split garlic head, spring onion, and thyme. Sweat vegetables until they start to caramelize. (For a darker sauce, brown vegetables longer.) De-glaze vegetable pan with nebbiolo wine. Add short ribs and enough beef stock to barely cover the short ribs, exposing the top of the meat. Continue cooking the braised mixture on the stove until it comes to a simmer, then cover and put in pre-heated 350°F oven. Bake until meat pulls away with a spoon, about 1 1/2 to 2 1/2 hours. Let covered short ribs rest 15 to 20 minutes out of the oven before serving.
Serve short ribs with a little braising liquid, mint pesto, a drizzle of olive oil, and shaved artichoke hearts.
- 2 large cooked artichoke hearts
- 2 tablespoons lemon vinaigrette
- 2 tablespoons chopped chives or mint
- 1/4 pound Pecorino Romano (or sheep milk) cheese, grated
Slice artichokes hearts thinly and toss gently with lemon vinaigrette. Arrange on plate, garnish with chopped chives and shaved Pecorino Romano cheese. Serve immediately.
Pairing: With braised beef, the king of wines is Barolo. If you can’t find Nebbiolo or Barolo, a red Bordeaux, Cabernet Sauvignon, or Rioja will certainly go well.