First off, I don’t know what happened last week, but I missed posting for week five. I’m trying to get right back on the posting wagon, but to be honest, I haven’t been doing a lot of cooking. I’ve made a side or a dessert, even some apps, but haven’t been in charge of any of the holiday meals. Tyler on the other hand is in the middle of two weeks off (yes, I’m jealous) and has done a lot of cooking for us lately. It sure is nice to come home after work and have the house filled with the smell of braised meat and simmering rosemary white beans. I think this might be one of the best meals he’s ever made!
We recently split a side of local grass-fed beef with some family members (Hi Matt & Em!) and as a result ended up with several cuts that we don’t usually buy or otherwise cook with. Tyler was tempted to try our short ribs and turned to Tom Douglas’ trusty Seattle Kitchen cookbook for direction. He decided to cook the short ribs with a merlot gravy, rosemary white beans and horseradish gremolata. This is the perfect dish for the long, dark days of winter.
Short Ribs with Merlot Gravy and Rosemary White Beans
1.5 C. flour, Bob’s Red Mill
1 TBS. salt, far
1 tsp. pepper, far
6 short ribs (about 1.5# each), Wild B Ranch, Ethel, WA
1/4 C. olive oil, far
2 onions, organic
2 carrots, B’ham Farmers’ Market
1 TBS, chopped garlic, B’ham Farmers’ Market
2 tsp. thyme, backyard
2 bay leaves, backyard
1 tsp. peppercorns, far
2 C. Merlot, Columbia-Crest, WA
3 C. chicken broth, homemade
Salt and freshly ground pepper, far
Rosemary White Beans (recipe follows)
Horseradish Germolata (recipe follows)
1. Preheat oven 325. On baking sheet, combine flour salt and pepper. Coat the short ribs evenly with seasoned flour, shaking off excess. In large dutch oven over high heat, heat oil, then brown ribs on all sides. Remove and set aside.
2. To the same pan, add onions and carrots and cook, stiring until softened. Add garlic, thyme, bay leaves and peppercorns. Return ribs to dutch oven, bone side up. Pour Merlot and chicken stock over ribs. Bring liquids to a simmer on the stove, then cover and braise in oven until meat pulls away from the bone (about 2.5 hrs). Reduce oven to 200 and lift the ribs out of oven and place them on a clean pan. Cover and keep warm while you finish the sauce.
3. Pour braising liquids from pan through a strainer, pressing on the veggies to get out as much liquid as possible. Discard veggies. Let liquids rest 5 mins. then skim fat.
4. Pour strained liquid in saute pan and reduce until thick, about 15 mins. Should make 2 cups.
Rosemary White Beans
2 C. dried white beans, unknown
3/4 C. diced bacon, Hempler’s
1 C. onion, organic
1 tsp. garlic, B’ham Farmers’ Market
4 C. chicken stock, homemade
4 C. water
2 TBS. rosemary, front yard
2 TBS. butter, Golden Glen Creamery
salt and pepper, far
1. Soak beans over night.
2. The next day, heat bacon in large pot over medium-high heat until fat is rendered and bacon is crisp. Add onions and cook until soft. Add garlic and cook 1 minute. Add stock and water and heat to a simmer. Add strained beans to the pot and simmer until soft, about 1.5 hrs.
3. By the time the beans are soft, there should be just enough liquid left to make the beans slightly brothy. If there is too much liquid, simmer higher and longer.
2 TBS. chopped parsley, backyard
1 TBS. horeseradish, unknown
1.5 tsp. minced lemon zest, far
Mix all ingredients together to form a paste.
Ladle white beans into shallow bowl. Place one or two short ribs over beans, drizzle gravy over ribs and top with gremolata. Enjoy with the remaining Merlot.