Braised Piedmontese Short Ribs
by Johann Schuster, Chef, Charivari Restaurant, Houston, Texas
- 3 pounds Certified Piedmontese boneless short ribs (or 6 pounds bone-in short ribs)
- Himalayan salt or sea salt
- Extra-virgin olive oil
- Freshly grounded black pepper
- 1 large sweet onion, cut into ½-inches pieces
- 4 ribs celery, cut into ½-inches pieces
- 3 carrots, peeled and cut into ½-inches pieces
- 2 cups water
- 4 garlic cloves, diced
- 1 cup tomato paste
- 4 cups red wine
- 2 cups beef stock
- ½ bunch fresh thyme
- 4 bay leaves
- ¼ cup butter
Preheat the oven to 375°F.
Season the short ribs with salt and black pepper. To a cast iron pot large enough to accommodate the vegetables and short ribs over medium- high heat, add olive oil and brown the ribs on all sides, making sure they are browned very well. If necessary, cook in batches. Remove the short ribs from the pot and set aside. Add the vegetables to the pot, then place the short ribs on top. Make sure everything is well-seasoned and add the wine and beef stock. Tie thyme sprigs together with kitchen string and add them to the pot with the bay leaves. Cover tightly with aluminum foil and place in the oven for 3 hours.
After 3 hours of slow braising, take out the short ribs and transfer them to a serving pan. Strain the vegetables, reserving the liquid. Remove any excess fat from the top, and add it back to the braising pot along with the tomato paste and 2 cups of cold water to deglaze the pan.
Bring the liquid to a boil, turn the heat down, and add butter to the sauce, mixing well. Add the short ribs back to the pot and transfer back to the oven for an additional 30 minutes. When done the meat should be very tender but not falling apart.
Serve over mashed potatoes or polenta, with sauce on top.
Pairing: A 2012 Zinfandel from Black Stallion Winery in Somona Country,
or something more elegant and earthy such as a 2007 Château La Nerthe Châteauneuf
du Pape from southern Rhône, France.