This epicurious.com recipe is quite good and simple to make. Most importantly, I had all the ingredients to prepare them at home, the only thing I had to buy were the short ribs (on sale at Lucky’s for $3 lb). I’d made the recipe before and liked it quite a bit then. It was very good this time too, though I would have liked to cook the short ribs for another hour (alas, I didn’t have the time). No matter, the kids didn’t eat any so I have enough leftovers for another dinner – I’ll just add some wine & chicken broth to the sauce and give them that extra cooking hour before we eat them next time. To give yourself plenty of time to make this, start it 4 hours before you want to serve it.
I followed this recipe quite closely, though I used considerably less liquid as my pot was full. I still ended up with way too much sauce.
I served this with mashed potatoes and it was very, very yummy.
Braised Short Ribs with Red Wine and Pureed Vegetables
- 5 black peppercorns
- 1 bay leaf
- 2 Tbsp. coarse salt
- 2 Tbsp. fresh rosemary leaves
- 2 Tbsp. fresh sage leaves
- 4 – 5 lbs beef short ribs
- 1/2 cup cooking oil
- 1 cup chicken broth
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 1/4 cup tomato paste
- 1 bottle red wine
Put the peppercorns, bay leaf, salt, rosemary and sage in a food grinder, and grind until well combined. Rub the mixture all over the short ribs, set aside.
Heat the oil in a wide, large pot over medium-high heat. Working in batches, brown the short ribs on both sides. Remove short ribs and set aside. Pour off the oil and discard. Put the pot back on medium heat and deglace with the chicken broth, scraping all the browned bits from the bottom. Turn off heat, pour broth into a bowl and reserve.
Add the olive oil to the pot and heat over medium-low heat. Add the onions, carrots and celery and saute until browned, about 12 minutes. Add the tomato paste and sauté 2 minutes. Add the reserved chicken broth and bring to a simmer. Return the short ribs and any accumulated juices to the pot. Add the wine and bring to a boil. Reduce the heat to low, cover and simmer for 2 to 3 hours.
Remove short ribs from pot and set aside. Working in batches, pour the sauce into a blender and puree until smooth. Return sauce to the pot and boil until it has a thick consistency. Return the short ribs to the sauce and cook over medium heat until the short ribs have heated through.
The weather has once again turned cold and rainy, which put me in a mood for braising. A good thing as last week I got a copy of All About Braising. I decided to invite my friends Regina and Boris for dinner and as the only meat Regina eats is chicken, then it was a chicken that I had to braise. This recipe sounded good and seemed relatively simple.
I served it with a rice pilaf (rice cooked in chicken broth with onion, saffron, cinnamon, paprika and thyme) – which was OK but not great – and started the meal with a mixed green salad with Gorgonzola Vinaigrette I’d previously made. Everybody loved it.
I followed the recipe pretty much as in the book, though I used beef stock instead of chicken as I had some leftover and I didn’t have rosemary around, so I used dry thyme instead. I also used cider vinegar instead of white wine vinegar as I didn’t have any of the latter around. The recipe below reflects my modifications. I used Bosc pears, as they are in season right now, though you can also use Forelles.
Everybody loved the recipe and Mike would like me to make it again. I found the flavor a little too mild for my taste, though I’ll add it to my repertoire.
Whole Chicken Braised with Pears
- 1 – 4 1/2 lb chicken
- salt & pepper to taste
- dried thyme to taste
- 3 just-ripe Bosc pears
- 4 tbsp unsalted butter
- 1 large leek, finely chopped
- 2 shallots, finely chopped
- 1/2 cup beef or chicken broth
- 1 tbsp. cider or white wine vinegar
- 2 tsp sugar
- 1 tbsp. balsamic vinegar
Tear off any large chunks of fat from the chicken and discard. Remove the giblets from the chicken and set aside, except for the liver which you should discard. Cut off the last two joints from each wing of the chicken and set aside with the giblets.
Wash the chicken inside and out and pat dry. Salt and pepper it inside and out. Sprinkle dried thyme inside. Cut one of pears in four pieces and put it inside the chicken. Truss it and pat it dry again.
Heat the oven to 300 F.
Melt 1 tbsp of butter in a pot large enough to hold the chicken or a Dutch oven. Put the chicken and brown on each side. Remove the chicken and set aside. Add the giblets and wing tips and brown. Remove and set aside with the chicken. Pour off the fat from the pot and discard.
Melt 1 tbsp of butter in the pot. Add the chopped leek and shallots, salt, pepper and about 1 tsp of dried thyme. Sauté until the vegetables are soft. Add the wine and cook until reduced by half, about 2 minutes. Add the broth and vinegar and boil for 2 more minutes. Remove from heat.
Return chicken to the pot, setting it on top of the vegetables. Put giblets and wings around the chicken. Cover the pot with wax paper, pressing down so it almost touches the chicken. Cover with the lid and put in the oven. Cook until the chicken reaches 170 degree, about 1 hour and 15 minutes. Every 20 minutes, baste it with the juices.
While the chicken is cooking, prepare the garnish. Peel the remaining two pears, core them and cut them in slices. Melt 2 tbsp. of butter in a skillet and add the pears. Toss them to coat them with butter. Add the sugar, salt and pepper to taste. Sauté until the pears start to caramelize, about 5 minutes. Add the balsamic vinegar, stir and cook for 30 seconds. Turn off the heat and set aside.
When the chicken is ready, remove from the pot and keep warm under a towel or aluminum foil. Strain the braising liquid into a small saucepan and discard the vegetables. Boil the braising liquid until it acquires the consistency of a thick vinaigrette. Add the pear garnish to the sauce and mix well.
Serve the chicken alongside the pear garnish.