Bones_ Recipes, History, and Lore - Jennifer McLagan [15]
3.Remove the pot from the heat and cover with a damp piece of parchment paper and then the lid. Transfer to the oven and cook covered for 1½ hours.
4.Remove the lid and parchment paper and cook the ribs for another 1½ hours, or until very tender.
5.If making ahead, let the ribs cool, then refrigerate overnight. The next day, remove the layer of fat and discard the herbs sprigs and chile. Reheat, covered, in a 300°F (150°C) oven for about 1 hour, or until heated through. Sprinkle with the chopped herbs, check the seasoning, and serve.
6.If serving the ribs immediately, tip the pan and skim off as much fat as possible. Remove the herb sprigs and chile pepper, sprinkle with the chopped herbs, and check the seasoning.
Short Ribs in Wine and Balsamic Sauce
I wanted to dress up my short ribs and highlight their rich beefy flavor. These impressive ribs with balsamic wine sauce are worthy of a fancy dinner. I used the large short ribs cut between the bone, with a hefty chunk of meat attached, giving me individual ribs with a bone 4 inches (10 cm) long, but the recipe will work equally well with cross-cut ribs (flanken).
1½ cups (375 ml) dry red wine
1 carrot, peeled and sliced
1 leek, trimmed and sliced
1 celery stalk, sliced
2 garlic cloves, halved 6 black peppercorns
1 clove
2 flat-leaf parsley stems
1 rosemary sprig
3 pounds (1.35 kg) large short ribs, cut into 6–8 pieces
¼ cup (30 g) flour
Kosher salt and freshly ground black pepper
2 to 3 tablespoons vegetable oil
1 to 1¼ cups (250 to 310 ml) Brown Stock (page 12)
2 tablespoons balsamic vinegar
1.Add the wine, carrot, leek, celery, garlic, peppercorns, and clove to a medium saucepan and bring to a boil. Reduce the heat so the wine bubbles gently, then tip the saucepan slightly away from you and, using a long match, carefully light the wine. Let the wine bubble and burn until the flames die out, then light again and let it burn out. Continue lighting the wine until it no longer burns. (This method burns off the alcohol in the wine.) Pour the marinade into a large glass measuring cup or a bowl, add the parsley stems and rosemary, and leave it to cool.
2.Place the ribs meaty side down in a nonreactive container and pour the cooled marinade over them. Cover and refrigerate for 8 to 12 hours, turning the ribs from time to time.
3.Preheat the oven to 300°F(150°C). Remove the ribs from the marinade, drain them well, and pat dry; reserve the marinade. Season the flour with salt and pepper, then dredge the ribs in the flour, brushing off any excess. In a Dutch oven or flameproof casserole that will hold the ribs snugly in one layer, heat the oil over medium heat. Brown the ribs on all sides, in batches if necessary, transferring them to a plate as they brown.
4.Pour the marinade, with all the vegetables and seasonings, into the pot and bring to a boil, deglazing the pot by scraping up the browned bits from the bottom. Return the ribs to the pot and add enough stock to almost cover the ribs. Cover with a damp piece of parchment paper, then the lid. Transfer to the oven and cook for 3 hours, or until the ribs are very tender and almost falling off the bone. Transfer them to a baking dish and keep warm, loosely covered with aluminum foil.
5.Strain the braising liquid through a sieve into a glass measuring cup, and discard the vegetables, herbs, and spices. Skim off the fat, then return the liquid to the pot and bring to a boil. Boil until reduced to 1 cup (250 ml), 3 to 4 minutes. Add the balsamic vinegar and check the seasoning.
6.Pour the braising liquid over the ribs and return them to the oven, cook uncovered, 10 to 15 minutes, until hot and glazed.
Breast of Veal
When I considered cooking a breast of veal, the late Laurie Colwin’s words rang in my ears: “Stuffed breast of veal: a bad idea.” Well, her experience was with a stuffed boneless breast; I definitely wanted my breast with bones. When I looked at the cut, I couldn’t imagine boning it or taking the