Braised Beef Short Ribs. Pair with Sanglier 2007 Kick Ranch Syrah.

INGREDIENTS:

6 beef short ribs, 14 to 16 ounces each (ask for 3 bone center-cut)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
3 dozen small pearl onions
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
Horseradish cream (recipe follows)
Kosher salt and freshly ground black pepper

Season the short ribs with 1 tablespoon thyme and the cracked black pepper. Use your hands to coat the met well. Cover, and refrigerate overnight.
Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 425º F.

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a pinch of pepper. Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325ºF.

When it’s time to cook the short ribs, heat a large saute pan over hight heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a braising pan. They should lie flat, bones standing up, in one layer.

Turn the heat down to medium, and add the onion, carrot, celery, thyme, sprigs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to carmelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Pour the liquid over the short ribs, scraping any vegatables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with plastic wrap (yes, it can go in the oven) and then aluminum foil. Braise in the oven for about 3 hours.
To check the meat for doneness, remove the plastic and foil, being careful of the escaping steam, and pierce a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Tast a piece if you are not sure.

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.
Turn the oven up to 400ºF.

Place the short ribs in the oven for 10 to 15 minutes, to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Horseradish Cream

INGREDIENTS:

3/4 Crème fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black peppper

Combine the Crème fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.

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