Day 45: “How To Cook Like A Top Chef”
February 14, 2011
I have never cooked short ribs before. I have cooked pork ribs before. The family loves ribs so I thought this would be the perfect addition to our Valentine’s Day meal. Fancier than plain barbecue ribs but the steps were fairly easy. They do take some time to bake in the oven so be prepared to be tempted by the yummy smells.
The cookbook is a compilation of the 6 seasons of the show on Bravo called Top Chef. Top Chef is a reality cooking show where chefs from around the country compete to be the last chef standing. I have watched the show and it is pretty good. I think the show even won an emmy at some point. The cookbook has lots of pictures, my favorite and it reads like a story book giving you behind the scenes information. The pages are thick and lovely to hold. Really, it is more like a children’s story with all the stories, tips and techniques to cooking.
The Ruling: Everyone enjoyed them. Middle son couldn’t eat as much as he wanted because they got stuck in his braces. The meat literally was falling off the bone as I pulled it out of the pot. The recipe had a few steps, but nothing that someone who can follow the steps couldn’t do. I would make this again as a Sunday supper on a cold winters night. Very comforting and the smell it created in my house was incredible. When you are hungry for ribs and it is too cold to fire up the grill, this a great alternative. My short cut was to buy the chopped onion/celery/carrot mixture. Saves me about 5 minutes in chopping the vegetables. Another short cut was I did not stir it every hour now did I strain the sauce. I think it worked great to skip those steps.
Hoisin-Braised Short Ribs, page 73
- 3 pounds boneless beef short ribs
- salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup celery
- 1/4 cup tomato paste
- 1 cup dry red wine
- 2 cups beef sock or low-sodium broth
- 1 1/2 cups hoisin sauce
- 1/4 cup firmly packed brown sugar
- 3/4 cups fresh orange juice
- 2 cups water
- leaves from 1 bunch fresh thyme, a few whole sprigs reserved
- Pat the short ribs dry and season with salt and pepper. In a Dutch oven or other heavy-bottomed ovenproof pot, heat 1 tablespoon of the oil over medium-high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and remove them from the pan. Set aside.
- Preheat the oven toe 325 degrees.
- Add the remaining 1 tablespoon oil to the pot. Add the onion, carrots, and celery and saute until caramelized, 10 to 12 minutes. Push aside the onion mixture, add the tomato paste, and brown for 2 to 3 minutes. Mix in the onion mixture, add the red wine, and stir to scrape up the browned bits from the bottom of the pot. Reduce the sauce until slightly thickened, about 5 minutes. Add the beef stock, hoisin, brown sugar, orange juice, water, and thyme leaves and bring to a simmer. Put the ribs back into the pot, cover, and transfer to the oven. Braise the ribs until they are very tender, about 3 hours, checking on the pot and stirring every hour.
- Transfer the ribs to a platter and keep warm. Strain the sauce through a fine-mesh sieve into a medium saucepan. Taste and adjust the seasoning, then reheat the sauce.
- To serve, divide the short ribs among 4 dinner plates. Top with the sauce and garnish with the thyme sprigs.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.