A sophisticated and hearty dinner sure to become a favorite.
- 4 Pounds boneless short ribs
- Kosher salt and freshly ground black pepper
- 3 Tbsp good olive oil
- 1 cup brewed Espresso or strong coffee (see note)
- 1 cup red wine
- 1 large yellow onion, chopped fine}
- 3/4 cup carrot, chopped fine} “The Trinity”
- 3/4 cup celery, chopped fine}
- 4 cloves garlic, chopped
- 4 cups beef broth
- 2 tsp chopped parsley – for garnish
NOTE: If not using espresso, brew about 3 cups of strong coffee, pour into saucepan and reduce amount by half.
Preheat oven to 325°
Season meat with salt and pepper to taste.
Heat oil in large skillet or cast iron pot (such as Le Creuset) over high heat. Add the ribs and brown well, turning as needed to brown all sides. Do not crowd the ribs in skillet, cook in batches. Drain on paper toweling. Add more oil as needed during the browning stage. When meat is all browned, add more oil if needed and add the Trinity (onion, carrot, celery) and cook till well browned. Add a tiny amount of oil and cook it another 5-6 minutes. (you want a dark, almost mud-like quality to the mixture). Add wine & coffee to the skillet and cook over high heat (be sure to scrape up all the brown bits on the bottom of pan) until the sauce is reduced by about 1/3, about 3-4 minutes.
Return ribs & garlic to the pot, add beef broth to just cover the ribs, stirring to distribute ingredients. Cover pot and place it in preheated oven for 3-1/2 hours. When time is up, remove pot from oven, check to see if ribs are done. If so, remove them from pot to a large bowl or serving platter. Skim fat from juices if necessary. Using an immersion blender, puree and thicken sauce with flour if desired. (I prefer the juices au natural). Garnish with parsley. Serve over Creamy “Company” Mashed Potatoes.
Creamy “Company” Mashed Potatoes
- 3 pounds all-purpose potatoes, cooked & mashed
- 4 ounces cream cheese
- 1 stick butter
- 8 ounces sour cream
- 1 tsp garlic powder
- Salt & Pepper to taste
Combine all ingredients in large bowl while potatoes are still hot and whisk until smooth. Transfer to a casserole dish. Sprinkle top with paprika and brown top under broiler before serving. This dish can be made up to 24 hours ahead and reheated in a 325° oven for 30 minutes before browning.
Men Who Cook will be held on Sunday, May 4, 2014 at 6pm at Mattison's Bayside at the Van Wezel.
The event benefits Asolo Repertory Theatre's 2013-14 season.
Individual tickets are $150 and are available at www.asolorep.org/menwhocook or by contacting the Asolo Rep Special Events Department at SpecialEvents@asolo.org or 941.351.9010 ext. 4702. Tables for 10 people are also available for $2,000 or $1,500.