Here’s another recipe from one of my many cookbooks. Breakfast, Lunch, Dinner…Life is my newest addition. The book is written by Missy Robbins, a Michelin Star Chef who was awarded Food & Wine’s Best New Chef, and appeared in Top Chef Masters. She has a highly acclaimed restaurant in Brooklyn, for which I am still trying to get reservations! That might still take some time, it is a very popular spot, so I’ll do the next best thing, and cook one of her meals in my kitchen. I hope you cook this with me, it was scrumptious.
What you’ll need:
- 3 pounds beef short ribs, cut into 2 inch lengths
- 1 1/2 tbsp salt
- 2 tsp ground coriander
- 3 tsp smoked paprika
- 5 tbsp olive oil
- 1 1/2 spanish onions, peeled and diced
- 5 celery stalks, diced
- 10 garlic cloves, peeled and sliced (I used minced garlic)
- 1 1/2 cups red wine
- 2 cups chicken stock
- 1 bay leaf
- 8 sprigs thyme
- 1/4 bunch fresh Italian Parsley
- 7 oz San Marzano tomatoes, crushed by hand
- 1/2 tsp chili flakes
- 2 anchovies in oil, drained and broken into small pieces
- 2 strips orange zest
For the Gremolata:
- 1/4 cup finely chopped walnuts
- zest of one orange
- 3/4 cup parsley leaves, chopped
- 1 garlic clove, minced
Season the short ribs on all sides with the salt, coriander and 2 tsp of the smoked paprika. Let them sit for a minimum of 1 hour, overnight would be ideal, covered in the refrigerator.
Lay out the parsley leaves on a paper towel and let them dry for at least 1 hour, Then finely chop them.
Preheat the oven to 325 degrees.
Heat 3 tbsp olive oil in a Dutch oven. Over medium heat sear the short ribs on all sides for about 3 minutes on each side. Remove them and set aside.
Lower the heat to medium-low heat and add the remaining 2 tbsp olive oil to the existing fat in the Dutch oven. Add carrots, onions and celery. Sweat the vegetables while stirring for 3 – 5 minutes. Add the garlic. Sauté for another 5 minutes.
Add the short ribs back to the pot, followed by the red wine. simmer until the wine is reduced by half.
Add chicken stock, herbs, tomatoes, chili flakes, anchovies, orange zest, and remaining smoked paprika. Cover and place the pot in the oven. Cook for 2 1/2 hours.
Combine walnuts, orange zest, parsley leaves and garlic to make the gremolata.
Remove the short ribs from the pot. Serve them as is, or pull them apart (as I did). Serve over potatoes or pasta. Top it off with some of the sauce and some of the vegetables, then garnish with the gremolata.
For more info on Missy Robbins’ cookbook click here