Categories: Meals
Ingredients
- Short Ribs:
- 1 cup chopped yellow onions
- 1/2 cup chopped leeks (white part only)
- 6 garlic cloves, chopped
- 4 tbsp canola oil
- 750-ml bottle red wine
- 1 tsp coriander seeds
- 8 short ribs, trimmed of excess fat
- 3 tbsp olive oil
- 4 sprigs thyme
- Salt and black pepper
- 4 cups chicken stock
- Potatoes:
- 2 lbs. potatoes, peeled and quartered
- 1/2 cup milk
- 2 tbsp unsalted butter
- 6 cloves roasted garlic (see recipe)
- Salt and black pepper
Directions
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To prepare the short ribs: Cook the onions, leeks, garlic, and 2 tbsp of the canola oil in a roasting pan on the stovetop over medium-high heat for 7 to 10 minutes or until golden brown. Add the red wine and bring to a simmer. Remove the pan from the heat and cool to room temp. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet. Add the sachet, short ribs, olive oil and thyme to the pan, cover with plastic wrap, and refrigerate for 24-36 hours.
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eheat the oven to 300. Remove the ribs from the marinade, reserving the marinade, and season with salt and pepper. Sear the ribs in a hot roasting pan with the remaining 2 tbsp canola oil for 2 to 3 minutes on each side, or until golden brown. Add the marinade and stock, cover with foil, and bake for 3 to 4 hours, or until the meat is fork-tender.
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Remove the ribs from the roasting pan, strain the braising liquid, and set aside. Just prior to serving, reheat the ribs on a baking sheet at 350 for 10 minutes, or until warm.
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To prepare the sauce: Simmer the reserved braising liquid in a medium saucepan over medium-low heat for 45-60 minutes, or until reduced to 1 1/2 cups. Keep warm.
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Meanwhile, prepare the potatoes: Place the potatoes in a large pot of salted water to a boil. Cook for 20-25 minutes, or until tender. Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat. Remove from the heat. Squeeze the roasted garlic from the skin and add to the potatoes. Whip the potatoes with an electric mixer or hand masher until smooth, and season to taste with salt and pepper.
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Spoon some of the potatoes slightly off center on each plate. Lean the ribs against one edge of the potatoes, and spoon the sauce over the ribs and potatoes and around the plates.