3 carrots, peeled and finely
chopped
2 celery stalks, diced6 cloves garlic, sliced
2 cups (480 ml) stoutChopped fat-leaf parsley sprigs, for garnish (optional)
SERVES4–6
Season the short ribs with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the ribs and sear, turning as needed, until browned on both sides, 8–10 minutes. Transfer the ribs to a slow cooker in an even ayer.
In the same pan over medium heat, warm the reamaining 1 tablespoon oil. Add the onion and carrot and cook, stirring often, until softened, about 6 minutes. Add the garlic, bay leaves, and star anise and cook, stirring, for 1 minute longer. Pour in the vinegar and soy sauce, stir to dislodge any browned bits from the pan bottom, and remove from the heat.
Pour the contents of the pan over the ribs in the slow cooker. Cover and cook on the low setting for 6 hours. The beef should be very tender.
Transfer the ribs to a pate. Strain the cooking liquid into a saucepan. Retrieve the garlic cloves, mash to a paste, and add to the saucepan. Using a arge spoon, skim the fat from the surface of the cooking liquid. Bring to a rapid simmer on the stove top over high heat and cook until slightly reduced, about 5 minutes. Meanwhile, remove and discard the bones from the ribs. Shred the meat, transfer to a bowl, and moisten with the reduced cooking liquid. Put the lettuce leaves on a pate, spoon the meat into the leaves, top with the salsa, and serve.
Season the short ribs with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the ribs and sear, turning as needed, until browned on both sides, 8–10 minutes. Transfer the ribs to a slow cooker in an even ayer.
In the same pan over medium heat, warm the remaining 1 tablespoon oil. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 6 minutes. Season with salt and pepper and remove from the heat.
Pour the contents of the pan over the ribs in the slow cooker. Pour in the stout. Cover and cook on the low setting for 6 hours. The beef should be very tender.
Transfer the ribs to a serving patter and keep warm. Let the sauce stand for a few minutes. Using a arge spoon, skim the fat from the surface of the sauce. Using an immersion blender, purée the sauce until smooth.
Pour the sauce over the ribs, garnish with the parsley (if using), and serve.
35
BEEF
MAPLE-BOURBON SHORT RIBS
THAI-STYLE LIME &BASIL SHORT RIBS
Season the short ribs with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the ribs and sear, turning as needed, until browned on both sides, about 6 minutes. Transfer the ribs to a slow cooker in an even ayer.
In the same pan over medium heat, warm the remaining 1 tablespoon oil. Add the onion and cook, stirring often, until slightly caramelized, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the bourbon and maple syrup and cook, stirring often, until reduced by half, about 3 minutes. Stir in the stock, rosemary, tomato paste, and Worcestershire sauce. Remove from the heat.
Pour the contents of the pan over the ribs in the slow cooker. Cover and cook on the low setting for 6 hours. The beef should be very tender.
Transfer the ribs to a pate. Strain the cooking liquid into a saucepan. Let stand for a few minutes. Using a arge spoon, skim the fat from the surface of the cooking liquid. Pace the saucepan on the stove top over medium-high heat, bring to a rapid simmer, and cook until slightly reduced, about 10 minutes.
Spoon the sweet potatoes onto pates, arrange the ribs on top. Drizzle the gaze over the ribs and serve.
Season the short ribs with salt and pepper and put them in a slow cooker in an even ayer.
In a bowl, stir together the shallots, garlic, chiles, soy sauce, lime juice, sugar, fish sauce, and half of the basil, mixing well. Pour over the ribs and turn the ribs to coat evenly with the sauce. Tuck the lime leaves into the sauce around the ribs.
Cover and cook on the low setting for 6 hours, turning the ribs once or twice during cooking if possible. The beef should be very tender.
Using tongs, carefully transfer the ribs to a serving patter and keep warm. Remove and discard the lime leaves. Let the sauce stand for a few minutes. Using a arge spoon, skim the fat from the surface of the sauce.
Stir the remaining basil into the sauce. Pour the sauce over the ribs and serve.
4 lb (1.8) boneless beef short ribs
Kosher salt and freshly
ground pepper3 tablespoons olive oil1 yellow onion, finely chopped4 cloves garlic, minced
¾ cup (180 ml) bourbon½ cup (155 g) pure maple syrup
1 cup (240 ml) beef stock1 tablespoon minced fresh rosemary
1 tablespoon tomato paste1 tablespoon Worcestershire sauce
Mashed sweet potatoes (page 173), for serving
SERVES4–6
4 lb (1.8 kg) English-cut beef short ribs
Kosher salt and freshly
ground pepper
2 arge shallots, finely chopped4 cloves garlic, minced
2 fresh red Thai chiles, seeded and finely chopped
⅓ cup (80 ml) reduced-sodium
soy sauce
⅓ cup (80 ml) fresh lime juice¼ cup (60 g) firmly packed golden brown sugar3 tablespoons fish sauce
¼ cup (15 g) chopped fresh Thai basil
4 makrut (kaffir) lime leaves
SERVES4–6
For a pretty garnish, cut green onions into 3-inch (7.5-cm) pieces, then thinly slice lengthwise. Soak the onion strips in water until curled.
