There are many short ribs that you can purchase around the world, currently I am using the Italian raised beef from Montana Ranch—grass fed is the way to go. I would suggest finding your boneless short ribs at your local Whole Foods. With the rich braised beef, I recommend pairing a big fat red wine. You need to pull out a Cabernet as an accompaniment. Well-marbled beef loves to tame this grape's tannins. I chose to do grape several ways to accompany the short rib; first is pickled grape, then grape in its natural state, a peeled grape, grape film & grape gastrique. This is served over a mushroom fondue with foraged mushrooms.
If you are interested in making a shorty for your shorty, start by marinating your short ribs. Marinate to your liking from 1 – 5 days (see below). Remove from marinade & dry with a towel, the dryer the meat is, the better the sear will be. Season with salt & pepper, then sear each side until golden brown. De-glaze a pot with the marinade & place short ribs inside. Cover with parchment or wax paper & braise your short ribs at 300¡ for 3 ½ hours.
• Celery
• Onion
• Carrot
• Red Wine
• Port
• Garlic
• Star Anise
• Thyme
1 Comment