Recipe by Naomi Pomeroy
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3 hours, 10 minutes
3 lb. bone-in short ribs (2- to 3-inch-long pieces)
4 tbsp. olive oil
3 large carrots, peeled and cut into 2-inch chunks
2 onions, peeled and cut into 2-inch chunks
3 stalks celery, cut into 2-inch chunks
3 tbsp. tomato paste
8 pitted Medjool dates, roughly torn
8 sprigs fresh thyme
1 small head garlic, halved horizontally
2 1/4 cups beef stock
1 1/2 cups red wine
1/3 cup aged balsamic vinegar
1/2 oz. dried porcini mushrooms
1. Preheat the oven to 350°. Season the ribs generously with kosher salt and pepper. Heat a cast-iron skillet over high. Add 2 tbsp. oil, then the short ribs. Cook, pressing the ribs with tongs to get a deep brown sear, 2 to 3 minutes per side.
2. Transfer the ribs to a large Dutch oven or pot. Clean and dry the skillet. Add the remaining 2 tbsp. oil to the skillet and heat over medium-high. Add the carrots, onions, and celery. Cook, stirring occasionally, until golden brown, 7 to 10 minutes. Add the tomato paste. Cook, stirring often, until the vegetables are deep golden-brown, 2 to 3 minutes. Transfer the vegetables to the pot. Add the dates, thyme, and garlic.
3. In a large saucepan, simmer the stock, wine, vinegar, and mushrooms over medium heat. Stir in 2 tsp. kosher salt. Add the mixture to the pot. Cover and transfer to the oven. Cook until the meat is very tender when pierced with a fork, about 2 1/2 hours. Discard the garlic and thyme sprigs. Spoon off any fat from the surface of the sauce.
4. Divide the short ribs among plates. Top with the vegetables and some of the sauce. Serve with the remaining sauce and the Fingerling Potatoes with Tarragon & Chive Butter.