Balsamic Short Rib

Today is a horrible windy and rainy day ... grayish and cold. Just miserable. Never mind ! I have the perfect cure for that weather, Balsamic Short Ribs by Lesley Stowe. I met Lesley back in 1998 when I got engaged to Damian and we hired her to cater for our engagement party. Back then she had her little fine food store on West 5'th and ran her catering business out of it. Today, Lesley runs a huge empire with her famous raincoast crisps. She has given me her cooking book as a gift long long time ago, every now and then I would take it out and cook out of it. She has this amazing recipe for short ribs, just divine.

Have you ever cook with short ribs before ? To my surprise, they are fairly inexpensive. I buy mine from Langley Farm, a big pack would cost me less than 9 $. Not bad right ? Superstore has them too, they don't seem bad either. It's a perfect dish for your Sunday special in the winter or on rainy windy day like today. Make sure you allow enough time for the ribs to simmer gently. I make it a day ahead, as it tastes way better the next day and that way I can scoop out all the grease.

Balsamic Short Ribs, adapted by Lesley Stowe

3 lbs beef short ribs, in 1 3/4-inch (4cm) lengths
Sea Salt and freshly ground pepper
4 tablespoons grape seed/olive oil
1 cup coarsely chopped sweet onions
6 - 8 cloves garlic, crushed
1 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
2 cups dry red wine
1 cup balsamic vinegar
4 cups beef stock
4 sprigs fresh thyme
1 -2 bay leaf

Step 1:
Trim off and discard excess fat from the short ribs. Sprinkle both sides with salt and pepper.

Step 2:
Put them into a separate bowl of boiling water for a few minutes to rinse away any blood. Afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 3:

Pour oil in a large skillet and heat over medium-high heat. Sear the short ribs until brown on all sides. Transfer to a plate and set aside.

Step 4:

Pour off all but 1 tablespoon fat from the pan and decrease heat to medium, cook the onions, garlic and vegetables until caramelized and golden brown.

Step 5:

Add the wine and balsamic vinegar to the pan and deglaze, stirring to release the caramelized bits on the bottom of the pan.

Step 6:

Add the ribs, thyme and bay leaf. Cover and simmer until the meat is very tender, 3 - 4 hours.

Best to serve it with mash potatoes or German egg-noodles, enjoy !!!