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Charlie Trotter's Red Wine-Braised Short
Ribs with Garlic Mashed Potatoes

“I don’t believe that there is a perfect cuisine. Cooking is a form of
expression that combines ideas about cooking and eating in a way that a
lot of people, from the home cook to professional chefs, can understand.”
~ Charlie Trotter

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La Belle Cuisine

Red Wine-Braised Short Ribs with
Garlic Mashed Potatoes

Charlie Trotter
Cooks at Home
by Charlie Trotter, © 2000,
Ten Speed Press, Berkeley

Serves 4

[Must begin preparation 24 to 36 hours in advance]

Short Ribs
1 cup chopped yellow onions
1/2 cup chopped leeks (white part only)
6 cloves garlic, chopped
4 tablespoons canola oil
One 750-ml bottle red wine 
1 teaspoon coriander seeds
8 short ribs, trimmed of excess fat
3 tablespoons extra-virgin olive oil
4 sprigs thyme
Salt and freshly ground black pepper
4 cups chicken stock

Potatoes
2 pounds potatoes, peeled and quartered
1/2 cup milk
2 tablespoons unsalted butter
6 cloves roasted garlic
Salt and freshly ground black pepper

To prepare the short ribs:  Cook the onions, leeks, garlic, and 2 tablespoons of the canola oil in a roasting pan on the stovetop over
medium-high heat for  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 temperature. 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 to 36 hours.
Preheat the oven to 300 degrees [F.] 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 tablespoons
canola oil for 2 to 3 minutes on each side, or until golden brown.
Add the marinade and stock, cover with aluminum foil, and bake
for 3 to 4 hours, or until the meat is fork-tender.
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
degrees [F.] for 10 minutes, or until warm.
To prepare the sauce:  Simmer the reserved basting liquid in a medium saucepan over medium-low heat for 45 to 60 minutes, or until reduced
to 1 1/2 cups. Keep warm.
Meanwhile, prepare the potatoes:  Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 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. Whop the potatoes with an electric mixer
or hand masher until smooth, and season to taste with salt and pepper.
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

Insights:  Braising is the best method for cooking less tender cuts of meat.
The key to braising meats is to cook them low and slow; the lower the
temperature and the longer the cooking time, the more tender they will be.
If you have the time, cooking them at 200 degrees [F.] for 10 to 12 hours
will result in meat that is so tender it will melt in your mouth.
 

Featured Archive Recipes:
Beef Shanks Braised in Soy Sauce
with Cinnamon and Star Anise
Braised Oxtails with Red Wine and
Onions (Union Square Cafe)
Beef Tenderloin Medallions with Ratatouille and
Anchovy-Pine Nut Vinaigrette (Charlie Trotter)
 

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