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Beef Short Ribs With Celery and Herb Salad 

Short ribs 
5 pounds bone-in beef short ribs (cut into individual ribs) 
Salt and freshly ground pepper 
3 T olive oil 
1 onion cut into medium dice 
2 celery ribs cut into medium dice 
2 carrots cut into medium dice 
2 c red wine 
1/2 c red wine vinegar 
2 T tomato paste 
2 bay leaves 
5 sprigs fresh thyme 
1 cinnamon stick 
5 star anise 
1/2 t ground allspice 
1 t ground cumin 
Salt and freshly ground pepper 
2 quarts veal stock

Celery & herb salad 
1 c parsley leaves 
1/2 c 1 inch snipped chives 
1/2 c tarragon leaves 
3 c sliced celery, cut on the bias, about 1/8 inch thick 
1/2 c extra virgin olive oil 
1 Meyer lemon, juiced 
Salt and pepper 

Season the ribs generously with salt and pepper on both sides, heat a heavy pan with olive oil over medium-high heat and cook the ribs, meat side down, for about 5 minutes until nicely browned, turn the ribs over and cook an additional 3 minutes. 

Turn the heat down to medium and transfer the ribs, bone-side down, to a roasting pan. Add the onion, celery and carrots to the skillet and saute for about 8 minutes until they begin to caramelize, add the wine, vinegar, tomato paste, herbs and spices. Stir well and reduce until the mixture begins to thicken, then add the veal stock, turn the heat to high. When it boils, turn off the heat. Pour the whole mixture over the ribs, cover with aluminum foil and cook for 3 hours or until the ribs can be pierced with a knife with no resistance. The ribs should be very tender. 

While still hot, remove the ribs from the roasting pan. Remove the bones and discard, strain the sauce and set the meat and the sauce aside. Refrigerate overnight.

The next day, trim the ribs of fat and cut into 6-8 portions. Remove the top layer of fat from the sauce. In a stockpot, heat the sauce over medium heat, when it just begins to simmer, add the meat to the pot and simmer covered over low heat for 15-20 minutes until the ribs heat through. 

Meanwhile combine the parsley leaves, chives, tarragon, celery, olive oil, lemon juice, salt and pepper and set aside. Serve the ribs on warmed plates with the salad.  Serves 6-8.