Thursday, November 15, 2007

Frank's Short Ribs with Brussels Sprout Hash with Caramelized Shallots and Roasted Veggies


We have a friend who cooks. And I mean cooks. He can run the gamut from Chocolate Mousse to Chicken Liver Pate. He cooks all the time. And he lives alone. I can’t imagine what the neighbors think at two in the morning when he takes his short ribs out of the oven because they have cooked for four hours and need to sit. That’s what I’m talking about.
Cooking all the time. One night he went to dinner at a mutual friends house and she served short ribs with winter vegetables. That was two years ago. He hasn’t gotten over them yet.
Frank dreamed about them. And one day decided to cook them. We do dinner with him just about every Wednesday night. He always arrives with a large box ready full of things ready to cook. He brought the short ribs and we finished them on the top of the stove and served them with Brussels Sprout Hash with Caramelized Shallots from November 2007’s Bon Appetit and Roasted Veggies. I’m here to tell you this was the meal that dreams are made of. The short ribs absolutely melt in your mouth.
No conversation took place at this meal. Just a lot of moaning. Swaying back and forth. One hand in the air and the other over your heart kind of good. Just another Wednesday night!


Frank’s Short Ribs


This is a two day process. Buy 2-3 pks of short ribs. Should be at least 3 per package. Season liberally with lots of fresh black pepper. Pour yourself a big old glass of red wine to sip on while you cook. Preheat oven to 225.
Heat a dutch oven or cast iron skillet that you can cover with a glass top and put a tbsp of bacon grease. Don’t gag…this is all about depth of flavor. When the grease is barely smoking put short ribs in the pan and brown on all sides about 3-4 minutes per side. Add more bacon grease if the pan needs it. Once browned, remove from pan. Once all are done, pour your glass of red wine in the skillet and deglaze.The wine will bubble up and then start to cook off. Peel five or six cloves garlic, cut in half and throw in the pan. Add three sprigs fresh rosemary, whole, 1 medium onion cut in quarters, a couple stalks of celery and add the short ribs back to the pot. Cover with chicken stock filling pan about 7/8ths up to the top. Put cover on Dutch oven and cook for four hours.
When done pour broth into large glass container that you can put a top on and refrigerate overnight.
Refrigerate the short ribs as well. The fat will rise to the top of the glass container and you can throw it away.
Frank is “fat averse.” He cannot stand it. And he will spend a lot of time getting the fat off of food.
“Dissect”, Frank’s term, the short ribs.”Get every morsel of fat off the ribs and give to your favorite large dog.”
Reheat the short ribs and the broth on top of the stove until hot. Thicken the broth with a bit of cornstarch. Serves 4.



Roasted Veggies


4 carrots, sliced
4 medium Yukon gold potatoes, quartered
4 parsnips, peeled and sliced
6 large garlic cloves, unpeeled
1 large sweet onion, quartered then separated
Extra virgin olive oil
Coarse salt and freshly ground pepper
Preheat oven to 400. Toss all ingredients in bowl and put on cookie sheet.
Roast for 15 -20 minutes or til golden brown. SO SO Good!!




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1 comment:

claudia said...

the day i gag over a measly 1 T of bacon grease will be a long time coming...

this recipe sounds wonderful. the clumsy cook just did one too. decadent food. another wonderful dish.