Active Time
30 MIN
Total Time
3 HR
Serves : 4

The Food In addition to coriander, ginger, paprika, cloves and black peppercorns, Shea Gallante adds a secret "spice" to the rub for his succulent short ribs: ground porcini, which adds earthiness to the rich meat.    More Beef Recipes  

How to Make It

Step 1    

Preheat the oven to 300°. In a spice grinder, pulse the porcini, peppercorns and salt to a fine powder. Add the coriander, ginger, paprika and cloves and pulse to combine. Rub the spice blend all over the beef short ribs.

Step 2    

Heat the oil in a large skillet. Add the short ribs and cook over moderate heat, turning, until lightly browned all over, about 12 minutes; don't let the spices burn.

Step 3    

Scatter the onion, carrot, celery and garlic in a medium roasting pan. Set the short ribs on top, cover tightly with foil and roast for about 2 1/2 hours, until tender.

Step 4    

Meanwhile, pour off the fat in the skillet and return it to high heat. Add the wine, stock and sugar and bring to a boil, scraping up any bits from the bottom of the pan. Simmer over moderately high heat until reduced to 1 cup, about 15 minutes. Transfer the glaze to a heatproof cup.

Step 5    

Preheat the broiler. Transfer the short ribs to a plate and pour the pan juices and vegetables into a bowl. Skim off all of the fat. Transfer the pan juices and vegetables to a blender. Add 1/2 cup of the glaze and puree the pan sauce until very smooth.

Step 6    

Return the short ribs to the roasting pan and brush with 1/4 cup of the glaze. Broil 8 inches from the heat for about 3 minutes, until caramelized and sizzling. Turn the ribs and repeat the process with the remaining 1/4 cup of glaze. Serve the ribs with the pan sauce.

Make Ahead

The short ribs can be prepared through Step 3 and refrigerated overnight. Broil just before serving.

Suggested Pairing

The Wine Hearty meat dishes need a tannic red to cut their richness, but that opens up the field to all kinds of wines. Try a Bandol or a California Rhône blend.

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