RMDM Kitchen: Super Bowl Sunday Edition

As the NFL season comes to a close with Super Bowl XLIII this coming Sunday it is time for an annual tradition. Since my college days the Super Bowl has been a holiday of sorts for a close group of my friends. Some of my fraternity brothers have been running an annual “Big Sangwich” competition since before I was initiated. I was fortunate enough to join the fray after becoming a brother.

Over the years between job changes, moving in and out of the Boston area, marriages and kids we’ve tried to stick as close as we can to the annual tradition of having the big sangwich competition. This year only three of us are able to get together and we’re deviating a bit from the tradition by having a more rustic menu. Rather than a big sangwich we are going to make a big batch of braised short ribs, a barbecued brisket and some cornbread to round out the game day feast.

So, today in the kitchen we are preparing a test batch of the short ribs since I am constantly trying to improve and refine my recipe.

Braised Beef Short Ribs

Ingredients

1 large sweet or yellow onion, chopped roughly
2-3 celery stalks, chopped
2-3 medium carrots, peeled and chopped
1 large leek, washed and chopped
3-4 garlic cloves, smashed
1 ginger root, peeled and sliced
1-2 lemongrass stalks, crushed and chopped
2 tablespoons tomato paste
2 tablespoons brown sugar
3-4 pounds beef short ribs
Salt, pepper to taste
All purpose flour (to coat short ribs)
Olive oil
1 cup beef broth or stock
1 28 oz can crushed tomatoes
½ bottle of red wine (Barolo or Merlot are nice options)

Directions

• Unpack, wash and pat dry the short ribs
• Apply salt, pepper and coat lightly with flour to the ribs and set aside until they reach room temperature
• Chop all the aromatics, set aside
• Add oil to a heavy bottomed pan (if using a slow cooker) or dutch oven
• When the oil is heated sear the short ribs in batches, set aside
• Add all of the aromatics to the pan or dutch oven when finished searing ribs
• Season with salt and pepper, add additional olive oil, if necessary
• When the aromatics are translucent, about five minutes, add tomato paste
• Add half of the beef broth to thin out the aromatic and tomato paste mixture
• Add the brown sugar and cook for another three to five minutes
• If using a dutch oven, add the short ribs back and any juices
• If using a slow cooker, add the short ribs and the pan full of aromatics to the slow cooker
• Add the remaining beef broth, crushed tomatoes and red wine
• If using a dutch oven, bring contents to a rolling simmer on high and transfer to a 350 degree oven for two hours
• If using a slow cooker, set the timer for four to six hours

Braising Liquid

When the short ribs are finished cooking ladle about half of the braising liquid into a fat separator or a large measuring cup. Put the strained braising liquid into a 2 or 3 quart saucepan and turn the heat to high. Reduce the braising liquid by half to two thirds depending on how thick of a sauce you prefer. Depending on your stove this could take thirty to forty five minutes. Alternatively, to shorten the time to completing the sauce you can add a cornstarch slurry to the reducing braising liquid to thicken it up faster.

Tagged as: Broth, Cook, Home, Olive oil, Soups and Stews, Super Bowl, Tomato paste, Wine