Hey Global Grinders, it’s Chef E Dubble!
Food is like fashion – it’s a lifestyle – “know thyself then adorn your foods accordingly”. For my food to be fashionable I have to understand its every capability and how it can accent my overall presentation. Food can range from elaborate, to simple, it can become seductive when needed, remain classic or adjust to modern constraints.
However, food is inevitably much more than a fashion statement – it’s family, a constant comfort that reassures us we’re still alive; a sort of overlooked energy that fuels our life. And so I share with you the stories from my kitchen – in a way I share with you “a recipe for life”.
Being blessed beyond measure is the only statement that comes to mind when my passion can be transferred into its pure culinary art form. My clients inspire me and after seeing the smiles on their faces, I’m pretty sure I did my job.
BRAISED SHORT RIBS
3 hr 30 min
• 6 bone-in short ribs (about 5 3/4 pounds
• Kosher salt
• Cracked Black Pepper
• Extra-virgin olive oil
• 1 large Yellow onion, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 2 to 3 cups White wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.Preheat the oven to 375 degrees F. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.
Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender