We love Dorie Greenspan, and the short ribs recipe from her book Around My French Table can not be matched. That's why after we purchased a few pounds of bison short ribs from Creamery Brook Bison in Brooklyn, Connecticut (read about our visit here), we took out her book, found the right page, and got straight to work.
As a general rule, we prefer not to copy recipes from cookbooks into our blog, and we won't do that today. Around My French Table really is a treasure trove of amazing recipes, photos and stories, and we encourage you to buy it (makes a great holiday gift for you or your fellow foodie!). Nonetheless, in the interest of sharing, we have taken step-by-step photographs (with captions!) of how we made the short ribs and we think you can get the gist of it from those. So here goes.
Lay the short ribs out onto a foil-lined cookie sheet, pat them dry and ....
...broil them until they are browned on both sides.
Then turn the oven to 350.
Prepare some herbs (rosemary, parsley, celery leaves, bay leaves, thyme, star anise)...
...and wrap them in dampened cheesecloth.
Cut up some vegetables (parsnips, celery, onion, carrots, leeks, ginger, garlic)...
...and place them in a pan. Season with salt and pepper and toss with a mild oil.
Turn on the heat and start to soften them (about ten minutes).
Then add some tomato paste.
Keep stirring and cooking until it looks something like this.
Then add about a bottle's worth of red wine such as this shiraz, and a cup of port if you've got it.
Put in the bouquet of herbs.
Bring the whole thing to a boil over high heat until the liquid reduces by about 1/3.
Put the browned short ribs in the pan (bone side up) and cover them with beef broth.
Cover with foil, stick a tight lid on it, and put in the oven at 350 for two hours. No peeking!
Remove the foil, put the lid on loosely, and continue to cook for another hour.
While the meat cooks, make your side dishes and set your table.
When the meat's done, remove it from the pan and let it rest.
Strain out the vegetables from the sauce and reduce the sauce by half.
Serve the sauce over the shortribs; it will still be thin but it's really
tasty from all the herbs and vegetables.
The results? Stellar. Talk about amazing. Falling off the bone. Fork-tender. Not one bit gamey. Slightly sweet yet savory from that wonderfully flavorful sauce. With buttermilk mashed potatoes? You gotta try it! It's a whole lotta love. Enjoy!