Short Ribs with Frisée-Parsley Salad

Name: Short Ribs with Frisée-Parsley Salad
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms beef short ribs (about 3 English cut), trimmed of excess fat and cut into 3- to 4-inch pieces; 2 mediums carrots, large dice; 2 larges celery stalks, large dice; 237 milliliters dry red wine; 4 servings Kosher salt; 1 medium leek, large dice; 946 milliliters low-sodium beef broth; 3 Tbsps vegetable oil; 1 larges yellow onion, large dice

Short Ribs with Frisée-Parsley Salad might be just the main course you are searching for. One portion of this dish contains approximately 35g of protein, 86g of fat, and a total of 993 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have wine, carrots, kosher salt, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes.

Instructions

Heat the oven to 300°F and arrange a rack in the bottom third. Pat the ribs dry with a paper towel and rub them with 1 tablespoon of the oil. Season well with salt and pepper.

Ingredients you will need

Salt And Pepper

Ribs

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Oven

Let the ribs come to room temperature, about 30 minutes.Once the meat is ready, place a Dutch oven or a large, heavy-bottomed pot over medium-high heat and add the remaining 2 tablespoons of oil. When the oil shimmers, add the ribs and sear until well browned on both sides, about 4 to 5 minutes per side.

Ingredients you will need

Meat

Ribs

Cooking Oil

Equipment you will use

Dutch Oven

Remove the ribs to a large plate or baking sheet and set aside. Reduce the heat to medium; add the onion, leek, carrots, and celery to the pot; and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 8 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Carrot

Celery

Onion

Leek

Ribs

Equipment you will use

Baking Sheet

Pot

Add the wine and cook, scraping up any browned bits from the bottom of the pan, until it’s reduced by half, about 5 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the broth and reserved ribs and bring the mixture to a boil. Cover the pot with a tightfitting lid and transfer it to the oven. Cook until the meat falls off the bone, about 2 1/2 hours.

Ingredients you will need

Broth

Bone

Meat

Ribs

Equipment you will use

Oven

Pot

Remove the ribs from the oven, transfer to a plate, and cover loosely with aluminum foil. Strain the braising liquid through a mesh strainer into a medium bowl; discard the solids. Using a large spoon or fat separator, skim the fat from the surface of the liquid and discard. Return the braising liquid to the pot and keep it warm while you make the salad.

Ingredients you will need

Ribs

Equipment you will use

Aluminum Foil

Sieve

Bowl

Oven

Pot

Serve the ribs with a bit of the braising liquid over potatoes or polenta with the salad on the side.Beverage pairing: A medium- to full-bodied red will work great with this hearty dish. Since there are no overt spices or very delicate textures, feel free to drink as big and badass as you like. A California wine that is always rock solid is the 2003 Cloverdale Ranch Alexander Valley Cabernet Sauvignon.

Ingredients you will need

Wine

Drink

Potato

Polenta

Spices

Ranch Dressing

Ribs

Equipment

Ingredients

Servings:

1kilograms

beef short ribs (about 3 English cut), trimmed of excess fat and cut into 3- to 4-inch pieces 2mediums

carrots, large dice 2larges

celery stalks, large dice 237milliliters

dry red wine 4servings

Kosher salt 1medium

leek, large dice 946milliliters

low-sodium beef broth 3Tbsps

vegetable oil 1larges

yellow onion, large dice

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.