Tom Colicchio’s short rib recipe has been in my Cook ASAP Bookmark folder for about 6 months. I really wanted to make these for Christmas but they were not on sale, and well, I waited, and waited.
Finally last week I asked my butcher if they over go on sale, he says they do and I must of some how over looked them. I usually see a pack of 4 of them, for around 10 dollars, I hardly call that a sale. Any whoo the butcher was nice enough to discount some for me that were going to be past there date the following day. I looked at them, asked him if I could smell them. He obliged and cut open the plastic wrap. They smelled fine, still super red and smelled like healthy cow meat. So I purchased two packs of them at 75% off. Get to know your meat, smell it, touch it, you will know when it is past it’s prime if you know how it feels and smells when it is not.
This recipe can be found here! The only thing I did different was I did not use flanked short ribs. I take what I can get on sale and make it work, and trust me you can do the same thing!
It must marinate over night and then braise for a few hours in the oven. This is a perfect dish to do ahead of time for company. You could so easily braise these a day in advance for you next dinner party and then reheat them in the oven. No microwaves please. Thanks.
Ingredients:
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (4 pounds)*
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
* I cut this recipe in half, I purchased a total of 4 pounds but decided to only cook 2 pounds and keep the other 4 ribs in the freezer for a later date. You can easily cut this recipe in half or even double it to fit your needs.
Method
Heat oil in a large skillet, season the ribs with salt and freshly ground pepper. Put the ribs in the skillet and brown all sides.
If you are using flanked ribs turn once, if you are using un-flanked turn 4 times over a period of 18 minutes.
Transfer the ribs to a large bowl or dish. Toss the onions, carrots, celery and garlic into the skillet. Cook them till they are tender over low heat for 20 minutes.
Add the wine and thyme sprigs to the skillet; bring to a boil and then poor over the short ribs.
Refrigerate the short ribs over night, turning once.
The next step will be posted on my blog soon. If you are really anxious, and can’t wait just check out Tom’s recipe.
Keep in Touch!
