I love fall. Not that we have much “fall” in southern California. There is a tree across the street from my house that changes color though, so it’s sort of like a fall, but actually more hollywood style. It gets “cold” at night though. Most nights this time of year the temperature gets down to about 40 or so at our home and there are a lot of nights starting in November that are in the 30s. People don’t associate 30s with LA. I like it kind of chilly. The dogs’ evening walk is more fun. It’s also the universal signal that it is time for fall food, which is my favorite time of the year.
To me, fall food is slow food. It is a time for braises and roasts. Squashes, most notably butternut and pumpkin, find their way on to restaurant menus. It’s almost as though the cooler weather outside gives us permission to spend a little more time in the kitchen. Things can take longer. It’s okay.
Short Ribs are one of my very favorite fall dishes. I love the gravy and the fall off the bone silkiness of these lovely bones when they are well prepared. I have a great recipe. It takes a little time but it’s worth it. Invite some friends over, open a very nice bottle of full bodied red wine (we had a terrific Cabernet last night), if it’s really cold where you live light a fire. It’s fall.
Rather than serving these over one of the more ubiquitous sides, like mashed potatoes for instance (which would be amazing but don’t work for my diet), I served these over a light balsamic, white bean, caramelized onion and garlic puree (it has the benefit of actually being good for you).
Braised Short Ribs
- 5 – 6 lbs Beef Short Ribs. (I just buy these at the grocery store)
- 2 – 3 celery stalks
- 2 – 3 Carrots
- 1 large spanish (brown) onion
- 1 8oz jar sun dried tomatoes in olive oil, rinsed in hot water. (discard the oil)
- 2 TBs Crushed Garlic or 4 – 5 Garlic Cloves
- 6oz Tomato Paste
- 3 – 4 cups full bodied red wine (if necessary for any reason, substitute with 3 cups beef broth, 1/4 cup red wine vinegar, 3 TBS Worcestershire)
- 1 rounded tsp dried Thyme
- Salt and Pepper
- Olive or Grapeseed Oil
Preheat your oven to 375 degrees.
Liberally season the short rips with salt and pepper. Heat a large oven proof pot or dutch oven (I use a Le Creuset for this and it is perfect) to hot over medium high heat. Add a splash of the oil and brown the short ribs on each side. Let this take a little time so they develop a rich brown color. Remove the short ribs from the pot and discard the accumulated fat.
While the short ribs are braising either fine dice (if you like your gravy textured) or puree (if you like your gravy smooth) the celery, carrot, onion, garlic and sun dried tomatoes. When you have removed the short ribs from the dutch oven (and poured off the fat) add some more oil to the oven and immediately add the diced or pureed vegetables, using their liquid to scrape the brown bits (fond) off of the bottom of the pan. Reduce the heat if the vegetables start to burn, but leave them in the pot, stirring often so they are well browned.
When the vegetables are well browned add the cooking liquid (wine or mixture) and bring to a boil, reduce heat to a simmer and let liquid reduce by about 1/3. Add the short ribs back into the pot, arranging them so they form a layer on the bottom of the pan (on edge is fine), if necessary, add a little water or beef broth so the liquid is just below the tops of the meat. (If the meat is submerged at first don’t worry about this as the liquid will cook off in the oven). Place the ribs/pot on the center rack of your oven for between 3 and 4 hours, checking frequently to make sure the liquid doesn’t evaporate too much. Remove the top from the pot about 45 minutes before serving to brown the tops of things …
White Bean, Caramelized Onion and Garlic Puree with Aged Balsamic Vinegar
While the ribs are braising away in the oven make this simple side. Serve the ribs on top of it with a healthy portion of the sauce. People will think you are a genius.
- 2 15oz (normal sized) Cans Any Kind of White Beans
- 1 Large brown onion, diced
- 2 tablespoons crushed garlic (or 4 cloves – smashed)
- 1 Cup Chicken Broth
- 2 Tbs Good Aged Balsamic Vinegar (not the crappy stuff you get in a regular store)
In a medium saucepan saute’ the onions over medium heat until well browned (adding a pinch of salt will help them brown faster). Add the garlic and continue to saute’ for another minute or until the garlic starts to brown. Add the beans and the broth and bring to a boil, reduce heat and simmer until liquid has almost completely evaporated, about 30 minutes, stirring often. Puree mixture in a blender or food processor. Pour into a baking dish or back into the pan and keep warm over very low heat or in a low oven. Add balsamic just before serving.
Put a few tablespoons of the puree under the short ribs. Enjoy …