Chef
Jody Denton, Merenda Restaurant and Wine Bar-Bend, OR
Adapted by StarChefs
This recipe calls for brown stock, which
is a flavorful stock classically made from veal bones.
It can be found at gourmet markets or you can make your
own. If you would prefer, you can substitute roasted chicken
stock instead, although it will produce a somewhat milder
sauce.
Yield: 4-6 servings
- 4
pieces, 2-inch cut beef ribs
- 6
ounces pancetta, cut in large cubes
-
1 bottle red wine, preferably from the Rhone Valley
or made from Syrah grapes
-
1 small leek, small diced
-
8 cloves garlic, thinly sliced
-
1 teaspoon allspice berries, crushed
-
2 cloves garlic, crushed
-
1 teaspoon black peppercorns
-
4 bay leaves
-
4 sprigs fresh thyme
-
4 salt-packed anchovies, rinsed and chopped
-
2 Tablespoons chopped dried cepes or porcini mushrooms
- 1
cup flour, seasoned well with salt and pepper
-
2-3 Tablespoons olive oil
-
1 cup carrots, diced ¼ inch-thick
-
1 white onion, small diced
-
1 cup tomato sauce
-
1 quart brown stock
-
1 cup niçoise olives
-
1 Tablespoon orange zest
-
Salt and pepper to taste
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One
day in advance:
Combine
the wine, pancetta, leeks, garlic, allspice, bay leaves, peppercorns,
thyme, anchovies and mushrooms. Cut the short ribs between
the bones and immerse them in the wine mixture. Cover tightly
and refrigerate overnight.
To
Serve:
Preheat
the oven to 275ºF.
Remove
the short ribs and pancetta from the marinade and pat dry
with paper towels. Heat the oil in a large heavy bottomed
pot over medium-high heat. Dust the short ribs lightly with
the seasoned flour, brown on all sides and remove from the
pan. Reserve. Then, brown the pancetta (without flour), remove
from the pan and reserve.
Next,
sauté the onions and carrots slowly until they are
dark caramel brown. Add the wine mixture along with the tomato
sauce and brown stock. Return the meat to the liquid and slowly
bring to a low simmer. Cover and place the pot in a 275ºF
oven for 3 to 4 hours, or until the meat is tender and barely
falling off the bone.
Gently
remove the meat from the liquid and set aside. Add the olives
and orange zest and bring to a low boil. Cook for about 15
minutes and return the meat to the liquid. Simmer for 10 more
minutes and serve over white vegetable purée, polenta,
or just good old mashed potatoes.
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