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Eat this! Braised beef short ribs, satisfying winter fare

Beef short ribs.

Beef short ribs.

What it is: This beefy cut is one of the most flavorful, satisfying meats for winter stews and braises. We’ve written about short ribs before (in fact, Jerry’s Asian short ribs was one of our most popular recipes of last year), but they’re worth revisiting.

David Dworshak

David Dworshak

Where it comes from: Short ribs are meaty, rectangular bones from the underside of a steer’s rib cage. Short ribs are also cut crosswise, in which case they’re sometimes called “flanken.” (You might also see “boneless country-style short ribs”; rather confusingly, the latter actually have no contact with the ribs at all but are boneless meat cut from the chuck.)

What to do with it: Cook short ribs in a long, slow, moist manner to break down tough tissues, tenderize the meat and bring out the rich, beefy flavor. At Carnivale in River West, Chef David Dworshak braises shortribs in a sauce flavored with allspice, habanero and tamarind and serves them with cheese polenta or mashed potatoes, pickled okra and candied cashews.

 
Carnivale’s braised short ribs
Chef David Dworshak

3 to 4 pounds beef short ribs
Salt and pepper to taste
Olive oil
1 onion, diced
6 cloves garlic, smashed
2 cups red wine
2 quarts beef stock
1 15-ounce can tomato sauce
2 tablespoons tamarind paste
1 cup soy sauce
1/2 habanero chili
6 allspice berries
1 bunch fresh thyme
6 carrots, peeled

Season the ribs with salt and pepper and sear on all sides in olive oil in a heavy-bottomed pot. Remove from the pan, add the onions and garlic to the pan and saute until browned. Stir in the red wine, and bring to a boil, stirring and scraping the pot.

Return the meat to the pan and add remaining ingredients, finishing with the carrots on top. Reduce the heat to a slow simmer. Cover the pan with cooking parchment or foil and continue cooking over low heat until the meat is tender, about 3 hours.

Remove the meat to a platter. Strain the sauce and cook it down until thickened. Dice the carrots. Serve the meat with the sauce and the diced carrots for garnish. 4 servings.

 
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