Ingredients
8beef short ribs,(6 lbs), meaty
kosher salt
¼cupvegetable oil
2onions
2granny smith apples
1garlic head
1carrot
1celery rib
1cupdry sherry
1cuptomato puree
4dried bay leaves
3cupchicken broth,low sodium
freshly ground pepper
*potato-apple risotto,(see Recipe Notes below for Recipe)
Preparation
Generously season the short ribs with salt, cover with plastic and refrigerate overnight.
Bring the ribs to room temperature before cooking. Preheat the oven to 325 degrees F.
In a large skillet, heat the oil until shimmering. Add 4 of the short ribs and cook for about 15 minutes, over moderately high heat, until browned on all sides.
Transfer to a roasting pan. Repeat with the remaining short ribs.
Add the onions, apples, garlic, carrot and celery to the skillet and cook over moderate heat, stirring occasionally, for about 8 minutes, until softened. Scrape the vegetables into the roasting pan.
Add the sherry to the skillet and bring to a boil over high heat, scraping up any browned bits on the bottom of the pan. Add the tomato puree, bay leaves and chicken broth and bring to a boil.
Pour the mixture over the short ribs. Cover the roasting pan with foil.
Bake for about 1 hour and 45 minutes, until the meat is very tender. Transfer the short ribs to a platter and cover with foil.
Strain the cooking liquid through a coarse sieve set over a large saucepan, pressing on the solids and pushing the vegetables through as much as possible. Skim off the fat with a ladle.
Boil the sauce over high heat for until reduced to 3 cups. Season with salt and pepper.
Set 2 short ribs on each plate and coat with sauce.
Serve the Potato-Apple “Risotto” alongside, and enjoy!
