When this iconic cook book author states that “This may be my favorite recipe ever”, you just know you have to try it; and soon. It’s time consuming but not difficult, and as she states, “Just about the most comforting dinner you can imagine.” The stew is simmered for several hours with a whole bottle of both red wine and Guinness, and the beefy, winey aroma will wind it’s way into every corner of your home. I would recommend if possible making it a day ahead, skim most of the fat off the top and reheat in the oven or stove top.
There were 11 coming for a pre-Christmas dinner, so I doubled the recipe which provided two large Le Creuset pots filled to the brim. I was happy my retired husband was home to help me lift the hot, heavy casseroles in and out of the oven.
Ina suggests serving this over her Blue Cheese Grits or Celery Root and Chickpea Puree, but I opted for an oven baked Parmesan Polenta which was perfect. I will post that recipe next. I ordered 10 pounds of short ribs from my favorite small,high-end market, and was disappointed when half of them had more bone and fat than meat. I then found a 3 pound package of gorgeous meaty short ribs at Von’s, of all places, so its worth shopping around.
5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-ml) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock,preferably homemade, or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Grits, Puree, or Polenta for serving
Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees.
Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots, and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls spooned over creamy grits or polenta, with extra sauce on the side. Serves 6.
Note: While the sauce was simmering for 20 minutes towards the end and the ribs were removed, I cut some of the obvious chunks of fat away and discarded it. Not necessary but easy to do.
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