Bae Rating: 6/5. If bae walks into your house to DVSN playing, a glass of red wine and sees you putting the finishing touches on this plate, you're as good as wifed. Kiss the streets goodbye, it's slow for your single days.
Vibes: Too Deep - DVSN
Short Ribs: 1 ½ pounds of short ribs 1 cup of balsamic vinegar 1 cup of red wine 2 cups of unsalted chicken stock, plus 1 extra 1 bunch of thyme 5 cloves of garlic, crushed 2 shallots, finely minced 3 tablespoons of tomato paste Sea Salt and Black Pepper 2 tbs of vegetable oil
1 tbs of sea salt
2 tbs of black pepper
2 tbs Garlic powder
1 tbs Onion powder
1 tbs smoked paprika
Gremolata*: can be made the day ahead
½ cup of Italian parsley, finely chopped
¼ cup of basil, finely chopped
1 large lemon
3 cloves of garlic, finely chopped
1 tbs of olive oil
Sea salt (pinch)
Black pepper (pinch)
Recipe adapted from Epicurious
- Mix the seasoning together and sprinkle liberally over the ribs. Let them sit for at least 2 hours, and up to 6 hours
- Heat the vegetable oil on medium-high heat
- Place the short ribs in the oil in batches, and cook for 3-5 minutes per side until they are browned with a nice crust. Doing them in batches ensures that you get an even crust without steaming the meat. Patience is a virtue, friends.
- After you have browned all of the ribs, set them aside.
- With the pot still on medium-high heat, pour in the wine, and scrape the brown bits from the bottom of the pot. There will be a lot of steam, fire and brimstone, but it’s supposed to do that. Calm down.
- Add in the beef stock, balsamic vinegar, and tomato paste; whisk to combine
- Add the crushed garlic cloves and sprigs of thyme to the pot, then add the short ribs back in.
- Cook at 400 for 2 ½ to 3 hours, checking halfway through to add more beef stock and a touch more balsamic vinegar if needed. The ribs don’t need to be swimming or covered, but if there isn’t enough liquid, they will dry out and your sauce will taste burnt.
- When the ribs are fork tender, remove them from the sauce carefully and set aside.
- Remove the garlic cloves and thyme from the sauce, and skim as much fat from the surface as you can. Where’s the fat? It’s the greasy oil slick that has floated to the top of the sauce. Using a spoon, skim off as much of it as you can. You can even make this dish the night before, and refrigerate the sauce. That way, you can scoop the solidified fat off the top, and just reheat it!
- Simmer the skimmed sauce on medium-high heat for 5-10 minutes until the sauce has thickened slightly and has a beautiful glossy brown color.
- TASTE THE SAUCE, and check for seasoning.
- Plate the rib, and top with the sauce. Garnish with the gremolata.
- Grate the zest of the lemon, and add to a bowl with the remaining ingredients
- Stir, and set aside. I usually make this while the short ribs are braising, but it can be made up to one day in advance.