Yield: 8 servings
Cooking Time: 6 hours
I know you are probably thinking this is way too much work for an Oscar Party. These do take time to make. However, there isn’t that much hands-on cooking time. And they actually taste best if you make them the day before the party.
This is a recipe adapted from Alice Waters of Chez Panisse. Of all the recipes I’ve tried, I think this is by far the very best! I promise you it will not disappoint!
6-7 pounds beef short ribs, cut 2 inches thick
Salt and Pepper
3 large yellow peppers, roughly chopped
4 leeks, white and pale green parts only, washed and roughly chopped
2 carrots, peeled and roughly chopped
2 celery, roughly chopped
2 plum tomatoes, roughly chopped
8 cloves garlic, smashed
6 sprigs thyme
8 sprigs parsley
3 turkish bay leaves
2 cups red wine
5 cups veal or beef stock, warmed
Trim the short ribs of any extra fat. Season liberally with salt and pepper. Refrigerate for 4-6 hours.
Preheat oven to 475 degrees.
In a large heavy bottom saucepan or dutch oven heat 2 tablespoons of canola oil. Once the oil is smoking hot, add the short ribs. Make sure there is at least 1/2 inch of space between each rib. You might need to do this in 2 rounds. Brown the short ribs on both sides until they are dark brown. Remove and set side.
In the same saucepan, saute the onions in a tablespoon or two of canola oil. Add leeks, carrots and celery and cook until slightly soft. Add tomatoes, garlic, thyme, parsley and bay leaves and saute for 2-3 more minutes.
Add the wine and deglaze the pan. Add the short ribs back, bone side up, to the pot and add enough stock to cover the short ribs. If your pot is not large enough to hold the short ribs, feel free to use a larger earthenware dish. Cover the pot or dish with foil and put in the oven. Give the ribs about 20 minutes and once they have come to a boil, loosen the foil and reduce the oven to 350 degrees.
After 2 hours being to test the ribs for doneness. Use a fork, there should be no resistance in the meat and the meat should nearly be falling off the bone. When the ribs are tender, remove from oven and pour off the braising juices, raise oven to 450 degrees, return ribs to the oven for final browning. After 10 minutes, the ribs should be brown and have a nice glaze. Remove and let them rest.
Strain the braising liquid using a fine mesh strainer. Pour back over the short ribs and reheat if serving immediately or cool and store to serve the next day.