I’ve been cajoled into shooting a few new videos for the Personal Chef Approach website and YouTube channel tomorrow. SO, once again I’m going to have to leave you with an oldie but goodie while I get the set ready, food bought and prepped, think about what I’m going to say, and then a desperately needed manicure on my dishpan hands before they star in their own close-up.
Rising before the sun is not high on my list of favorite things (I’m much more likely to be just dozing off at that hour).
- 2 racks of beef short ribs (4 pounds)
- 1/4 cup flour
- 1 teaspoon pepper + more to taste
- 1 teaspoon salt + more to taste
- 3 Tablespoons canola oil, divided
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 3 large parsnips, chopped
- 1 large sweet potato
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 cups dry red wine
- 14 1/2 oz can diced tomatoes
- 3 cups beef broth
- Italian parsley, chopped
1). Heat the oil in a large Dutch oven over medium heat. Mix flour, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Dredge the short ribs in the flour mixture, shake any excess off, and brown on all sides in the Dutch oven (you may need to work in batches). Remove to a plate and tent with foil to keep warm.
2). Add onion, celery, carrots, and parsnips to remaining oil and rendered fat. Cook until softened and starting to caramelize, 7-8 minutes. Add garlic, bay leaves, thyme, and rosemary, cook 30 seconds or until fragrant, giving it a good stir.
3). Add tomato paste, stirring well to mix throughout. Pour in red wine, stirring and scraping up any brown bits from bottom of pan, bring to boil and cook until reduced by 1/2. Add sweet potatoes, diced tomatoes, and beef broth. Return to boil, then reduce heat to medium low. Cover and simmer gently for 2-3 hours, until meat is so tender it falls from the bones. Stir occasionally, and make sure there is always at least 1 inch of liquid in the pan (adding more broth or water if necessary).
4). Transfer meat to a platter and tent with foil to keep warm. Skim fat, bring to boil, and cook until sauce has thickened, 10-15 minutes if necessary. Remove bay leaves, pour over meat, and sprinkle with chopped parley.
Note: Additional root vegetables I love in this dish include celery root, turnip, and rutabaga.
Variations: Play around with it… add different vegetables, herbs, and spices. Try an Asian twist with ginger, garlic, soy sauce, a little bit of sugar for balance, and some sesame oil; or go Southwestern with green peppers, jicama, chili, and chipotles for a little smokier flavor and serve with corn tortillas. The possibilities are as varied as you allow your imagination to run.
Serving Suggestions: Serve over mashed potatoes, with egg noodles, fresh crusty bread, or get creative with an array of grains from barley to quinoa (maybe with some toasted pecans or walnuts thrown in for a bit of crunch).