With snuggly pre-spring cool weather comes this easy braised short rib recipe from Judy Rogers of the famous Zuni Cafe. I have a secret to share with you: I absolutely looooove Judy Rogers. I love the Zuni Cafe. It’s probably my favorite restaurant and I urge you to go there if you’re ever in San Francisco.
So, what’s the secret I’m hiding? Maybe I’ve hid from Judy Rogers. Just a little bit. Under a table. I can’t meet her. I just can’t. I’ll embarrass myself. It’ll be like that time that I spilled coffee all over my white sweater while telling Joey Mcintyre he was my favorite New Kid.
It’s better if I admire her from afar and drool over her inspiring cookbook. If you don’t own this cookbook, please buy it. The chapter on salting meat will blow your mind!
What’s your favorite restaurant? Have you also hid from Judy Rogers?
xo, rachael
Short Ribs Braised in Chimay Ale
recipe by Judy Rogers
from The Zuni Cafe Cookbook
For 4 Servings
About 2-1/2 pounds short ribs, cut across the bone into 2-inch wide bands (have the butcher do this)*
Salt
1 to 2 tablespoons mild tasting olive oil
1-1/2 pounds yellow onions (about 3 medium), sliced to 1/4 inch thick
2 bay leaves
A few whole white peppercorns
A few slices dried wild mushrooms, rinsed in warm water and coarsely chopped (optional)
Up to 1 cup Beef Stock or Chicken Stock
Up to 1 cup Chimay ale or similar Belgian-style ale or a mellow porter or stout
About 1/4 cup Dijon mustard
Trimming and seasoning the short ribs (for the best flavor and succulence, do this step 1 to 2 days in advance, or at least a few hours ahead):
Trim most of the fat from the short ribs, but leave the silverskin and tough sheathing around the bones intact. This will help keep the meat succulent and will give body and character to the braise. Salt evenly all over (we use a scant 3/4 teaspoon sea salt per pound of meat). Cover and loosely refrigerate.
Cooking the short ribs
Warm the oil in a 3-quart saute pan over medium heat. Wipe the pieces of meat dry. Browm the short ribs evenly and gently on the three meaty sides, about 4 minutes per side. Pour off the excess fat.
Rearrange the meat bone side down in the pan. Add the onions, bay, peppercorns, the optional mushrooms, and equal parts stock and ale, porter, or stout to come to a depth of about 3/4 inch. Bring to a simmer, cover and cook over low heat, until fork-tender, about 2 to 2-1/4 hours. (You can cook the braise in a preheated 300 degree oven if you prefer). Check two or three times to make sure that the liquid in barely simmering, and turn each piece of meat each time you check. When the meat is done, uncover, prop the pan at a slight angle, and leave to rest for about 5 minutes.
Turn on the broiler.
Skim the fat that has collected at the lower side of the pan. Taste the juice and simmer as needed to concentrate the flavor. Salt as needed. Make sure each piece of meat is bone side down, then brush the tops with the mustard. Set the pan under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the onion stew, about 5 minutes.
Serve the short ribs very hot, mustard plaster up, with a spoonful of the syrupy sauce and onions.
*This is the only part of the recipe I varied from. I used whole short ribs as shown in the photo above. I then cut them into serving-size pieces when done.
Serve this delicious braise with Cube’s Creamy White Polenta.
Enjoy!
photos by Amy Sheridan
