Short Ribs with Escarole

By Valarie

Ingredients

• For the Half-and-Half Short Ribs:
• 3 About 3 tablespoons olive or vegetable oil
• 6 large beef short ribs, about 14-16 ounces each
• Kosher salt and pepper
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 3 carrots chopped
• 3 to 4 ribs celery, chopped
• 2 large bay leaves
• Herb bundle of parsley, rosemary
• A few juniper berries, optional
• 2 tablespoons balsamic vinegar
• 2 cups ruby port
• 2 cups Barolo or other dry red wine
• 1 quart veal or beef stock
• For the Escarole:
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 1 large clove garlic, grated
• 2 flat filet anchovies, (optional)
• 1 medium onion, chopped
• 2 heads escarole, cleaned and coarsely chopped
• Salt and pepper
• Freshly grated nutmeg, to taste
• 1 cup chicken stock

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 6


For the Half-and-Half Short Ribs:

Heat oven to 325ºF.

Heat oil, 3 turns of the pan, in a large Dutch oven over medium-high heat. When oil smokes, add 3 ribs at a time and deeply brown on all sides before removing to a plate. When all of the meat has been browned, add onions, garlic, carrots, celery, bay, herbs and juniper berries (if using) to the pot. Season with salt and pepper and partially cover. Cook vegetables 8-10 minutes, stirring occasionally, then deglaze the pan with balsamic vinegar. Add port and wine, and reduce by half. Add stock and settle meat back into pot bone-side up. Cover and roast 2 1/2-3 hours, until very tender.

Cool ribs to remove fat. (Making them a full day-ahead of time is best.)

For extra crispy ribs, remove from braising liquids and roast in 400ºF oven on a baking sheet for 10-15 minutes.

Strain skimmed sauce and pour over meat when you serve.

Alternative:

Serve with pickled onions or sautéed red pearl onions and horseradish cream sauce alongside.

For the Escarole:

Heat EVOO over medium heat with crushed garlic. Stir garlic until light golden and fragrant then remove. Melt anchovies into garlic-infused oil, if using. Add onions and cook until tender, 10-12 minutes. Wilt in greens and season with salt, pepper and nutmeg. Add stock and keep warm at a low simmer.