- Ten 8-ounce English-cut beef short ribs, patted dry
- Kosher salt
- 2 tablespoons grapeseed oil
- 4 Braeburn apples, cored and cut into 1/2 -inch pieces
- 4 medium leeks, white and light green parts only, thinly sliced
- 1 fennel bulb—halved, cored and cut into 1/2-inch pieces
- 4 garlic cloves, chopped
- 1 1/2 tablespoons caraway seeds
- 3 tablespoons all-purpose flour
- 1 quart chicken stock or low-sodium broth
- Two 12-ounce bottles smoked porter
- 1 cup brewed coffee
- 2 tablespoons Dijon mustard
- 6 thyme sprigs
- 2 bay leaves
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1 tablespoon packed light brown sugar
- Chopped fresh parsley and Polenta Facile, for serving
How to make this recipe
- Preheat the oven to 325°. Season the ribs with salt and pepper. In a large enameled cast-iron casserole, heat 1 tablespoon of the grapeseed oil. Add half of the ribs and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer the ribs to a baking sheet. Repeat with the remaining 1 tablespoon of grapeseed oil and ribs.
- Pour off all but 2 tablespoons of fat from the casserole. Add the apples, leeks, fennel, garlic, caraway and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 12 minutes. Stir in the flour and cook for 1 minute, then add the stock, beer, coffee, mustard, thyme and bay leaves and bring to a boil. Add the short ribs, cover and braise in the oven for about 2 hours and 30 minutes, until very tender. Let stand at room temperature for 1 hour.
- Using a slotted spoon, transfer the short ribs to a platter and tent with foil. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; discard the solids. Skim the fat off the braising liquid.
- Wipe out the casserole and melt the butter in it. Add the shallots and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar and cook until melted. Add the strained braising liquid and bring to a boil. Simmer over moderately high heat until reduced by one-third, about 7 minutes. Season the sauce with salt and pepper. Add the ribs to the sauce and simmer over moderate heat until heated through, about 3 minutes. Top with chopped parsley and serve with the polenta.
The short ribs can be covered and refrigerated in the sauce for 3 days. Reheat gently before serving.
These intensely flavorful, slow-cooked short ribs are stellar with a robust wine like Cabernet Sauvignon.