Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/53439
the recipe>> Braised Short Ribs With Greens 6 beef short ribs 1 tablespoon dried thyme leaves 1 tablespoon freshly cracked black pepper 2 tablespoons canola oil 1 tablespoon olive oil 1 Spanish onion, peeled and diced 12 petite baby carrots 2 cups cheap dry red wine 1 16-ounce can top-quality diced Italian tomatoes 2 cups beef stock ½ cup aged balsamic vinegar 1 box baby arugula Season the short ribs with the thyme and cracked pepper, using your hands to coat the meat well. Preheat the oven to 475 degrees. Pour the oil into a large thick-bottomed pan, then place it in the oven and wait a couple of minutes until the pan is very hot and almost smoking. Place the ribs in the pan and sear them until they are nicely browned on all sides. (Depending on the size of your pan, you might have to sear the meat in batches because you do not want to crowd the meat or it will steam and turn gray, rather than golden brown). Tis part should take about 15 minutes. Toward the end of the browning time, add the onion and carrots. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Allow the vegetables to begin to cara- melize. Add the red wine and keep the heat up in the oven until the wine reduces by half. Add the stock and tomatoes and bring it all back to a boil. Arrange the ribs in the pan — lying flat, bones facing up, in one layer. Scrape any vegetables that have fallen on the ribs back into the liquid. Te stock mixture should almost cover the ribs. Cover the pan with a tight-fitting lid. Turn the heat back to 225 degrees and braise the ribs in the oven for about five hours. To check the meat for doneness, remove the lid and, being careful of the escaping steam, pierce a short rib with a paring knife. When the meat is done it will yield easily to a knife. Taste a piece if you are not sure. Turn the oven up to 400 degrees. Leave the lid off the pan and let most of the liquid evaporate. Pour the balsamic vinegar over the ribs. Let them roast until the majority of the liquid has evaporated — approximately 15 minutes. Add the arugula at the very end. It will rapidly reduce and absorb the flavors of the meat and sauce. Remove the pan from the oven and dish out the ribs with a mound of mashed potatoes. Serves four. 2.12 LOUISVILLE MAGAZINE [33]