SHORT RIB STEW IN A RED WINE SAUCE
I made this for a book group dinner and learned a valuable lesson. The table was set with a fork to the left and a knife to the right. After cooking for two hours, the meat comes out like butter (or as we pronounce it in New Jersey, “butta”). No knife needed—unless, of course, you’re serving butter with your bread (and you must have bread for sopping up the gravy). But the ladies asked for a spoon so they could get all that gorgeous gravy, which I took as a huge compliment. Bottom line: Serve this dish with a big soup spoon!
4 pounds boneless beef short ribs,
cut into 1 inch pieces
1⁄2 cup our
(adding more if needed to coat all pieces of meat)
3 tablespoons olive oil (adding more if needed with each batch)
3 cups red wine (oh, hell, pour the whole bottle in)
3 cups broth
(veal stock is preferable,
if you can nd it. Otherwise, use beef or chicken)
6-8 carrots, sliced (if very large, cut in half before slicing)
3-4 Yukon gold potatoes, peeled and cut into 1⁄2 inch pieces
3-4 parsnips, peeled and cut into 1⁄2 inch pieces
1⁄2-1 onions, cut into 1 inch pieces (I don’t like a lot of onions)
1⁄2-1 pound cremini mushrooms, quartered (I love mushrooms)
1 tablespoon fresh thyme, chopped (a hassle,
I know, but so great)
8 fresh sage leaves, chopped
Kosher salt and freshly ground pepper
1 In a Ziploc bag, toss the short ribs with the flour.
Heat oil in a large pot and sauté your ribs a few at a time
over medium heat until browned all over, about 6 minutes per batch.
2Return all the meat and all the juices back into the pot.
Add the wine and increase heat for about 5 minutes. Add the stock, lower the heat, and cover until meat is ten- der, about 2 hours.
3 Stir in the carrots, potatoes, parsnips, onion, mush- rooms, thyme, and sage. Cover and simmer over low
heat until the vegetables are tender, about 30 minutes. Season with salt and pepper to taste.
4 Make a day in advance and refrigerate. The next day,
skim off the fat and reheat covered in 350 degree oven for approximately 45 minutes. If it needs more gravy, add a cup of beef or veal broth while reheating.
5 Serve with crusty bread or rolls.