Shell Shock, Borderside Short Ribs Recipe

Season and sear

Pat short ribs dry. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large ovenproof braising pot over medium-high heat. Sear ribs, 3–4 minutes per side, until deeply browned. Transfer ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, celery and carrot (about 1 cup each) to the pot. Sauté, stirring, until softened and beginning to brown, about 6–8 minutes. Add 4 smashed garlic cloves and 2 tbs tomato paste; cook 1–2 minutes until tomato paste darkens and raw smell dissipates.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping brown bits from the bottom. Reduce wine by half, about 3 minutes. Return short ribs to pot. Add 3 cups beef stock, 3 thyme sprigs and 1 bay leaf so ribs are mostly submerged. Bring to a simmer on the stovetop, cover, and transfer to a 325°F (160°C) oven. Braise until fork-tender, 2.5–3 hours.

Rest and strain braising liquid

Remove pot from oven. Transfer short ribs to a tray and tent loosely with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Skim fat from the top and set strained liquid aside for the jus (reserve about 1–1.5 cups). Discard solids.

Preheat oven to 425°F (220°C). On a baking sheet, toss 1 lb halved fingerling potatoes and 1 lb heirloom carrot batons with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Spread in a single layer and roast until tender and golden, 25–35 minutes, turning once halfway. When done, toss with 2 tbs chopped fresh coriander (cilantro) and keep warm.

While ribs finish braising, make the jus. In a small skillet over medium heat, toast 1 tsp coriander seeds until fragrant (1–2 minutes), then lightly crush with a mortar and pestle or the bottom of a pan.

In a medium saucepan over medium heat, warm 1 tsp extra virgin olive oil. Add 1 tbs finely chopped shallot and 1 minced garlic clove; sweat until translucent but not browned, about 2 minutes. Add 2 cups roasted red peppers and the crushed coriander seeds; cook 2 minutes to marry flavors.

Add 1/2 cup red wine (or sherry) to deglaze, simmer 2–3 minutes to reduce slightly. Add 1 cup reserved beef stock from the braise and bring to a simmer. Cook 6–8 minutes to concentrate flavors.

Puree the mixture in a blender until smooth (work in batches if needed). Strain through a fine-mesh sieve back into the saucepan. Over low heat, whisk in 2 tbs cold cubed butter a few cubes at a time to finish the sauce, then stir in 1/2 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

If desired, finish short ribs: skim any remaining fat from the reserved braising juices and reduce the juices over medium-high heat until slightly thickened (3–5 minutes). Spoon 2–3 tbs of the reduced braising liquid into the red pepper jus to integrate flavors, taste and adjust seasoning.

Rewarm short ribs in the oven at 350°F (175°C) for 8–10 minutes if needed. Place two short ribs per plate. Arrange roasted fingerlings and heirloom carrots alongside.

Spoon the coriander roasted red pepper jus around and over the ribs (about 1/4–1/3 cup per plate). Garnish with 1 tbs chopped fresh coriander (cilantro) and optional microgreens. Serve immediately.