At Everest, chef Jean Joho debones these ribs, then ties the meat back on the bone, which is then "inverted for a vertical display." We have simplified his recipe for the home cook.
2 tablespoons canola oil
3 tablespoons butter
6 short ribs, about 14 ounces each
1 teaspoon salt
Freshly ground pepper
1 each, roughly chopped: onion, carrot, celery
4 large cloves garlic, crushed
1 bottle (750 milliliters) pinot noir or other medium-bodied red wine
3 sprigs thyme
3 sprigs parsley plus 1/2 cup chopped flat-leaf parsley
1 bay leaf
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a Dutch oven over high heat. Season ribs with 1/2 teaspoon of the salt and pepper to taste. Cook ribs in batches until browned on all sides, about 3 minutes per side. Transfer to a platter.
Heat the oven to 350 degrees. Add the remaining 1 tablespoon of the oil and 1 tablespoon of the butter to the Dutch oven; reduce heat to medium-high. Add the onion, carrot, celery, garlic, remaining 1/2 teaspoon of the salt, and pepper to taste. Cook, stirring, until the onions are soft and beginning to caramelize, about 10 minutes.
Add the wine, thyme, parsley sprigs, and bay leaf to the Dutch oven; heat mixture to a boil. Add the ribs; cover. Transfer to the oven. Cook, turning the ribs every 30 minutes, until meat is very tender and falling from the bone, 2 1/2 to 3 hours.
Transfer the ribs to a platter; set aside. Pour the vegetables and liquid into a strainer placed over a large bowl. Press hard on the vegetables to extract the liquid; skim fat from liquid. Return liquid to the Dutch oven. Heat to a boil; stir in the remaining 1 tablespoon of butter. Add the ribs and 1/4 cup of the chopped parsley. Cook until heated through, about 5 minutes. Transfer ribs and liquid to the platter. Garnish with remaining 1/4 cup of the parsley.
Yield: 6 servings
Nutrition information per serving: 585 calories, 71 percent of calories from fat, 46 g fat, 19 g saturated fat, 98 mg cholesterol, 0.2 g carbohydrates, 41 g protein, 525 mg sodium, 0.1 g fiber
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