2 Meats Recipe

Preheat and season

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Sear the ribs

Heat 2 tbs vegetable oil in a heavy ovenproof Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer (work in batches if needed) and sear 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate.

Build flavor

Lower heat to medium. Add the diced onion (1 cup), carrot (1 cup) and celery (1/2 cup) to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and 2 tbs tomato paste and cook 1 minute until fragrant.

Deglaze

Pour in 1 cup red wine and scrape up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Braise

Return the short ribs and any accumulated juices to the pot. Add 2 cups beef stock, 3 thyme sprigs and 1 bay leaf. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, about 2 to 2 1/2 hours.

Finish the braise

When done, remove the pot from the oven. Transfer short ribs to a platter and tent with foil. Skim excess fat from the surface of the braising liquid. Reserve 1/2 cup braising liquid for the pan sauce (measure after skimming).

Prep pork and herb crust

While the ribs braise (or during the last 45 minutes of braising), trim any silver skin from the pork loin and pat dry. Rub the pork all over with 1 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. In a small bowl combine 2 tbs minced parsley, 1 tbs minced rosemary, 1 tbs minced thyme, 2 cloves minced garlic and 1 tsp lemon zest to form the herb mixture.

Sear

Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides, about 2 minutes per side, until golden brown. This locks in juices and sets the crust.

Roast to temperature

Transfer the pork (in the skillet) to the oven alongside the braising short ribs if space allows, or roast separately at 325°F (160°C). Spread the herb mixture evenly over the top and sides of the seared pork. Roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for slightly pink, juicy pork, about 20–30 minutes depending on thickness.

Rest

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest 10–12 minutes (carryover will bring it to ~145°F). Reserve the skillet drippings for making a quick cream pan sauce if desired.

Make sauce for short ribs

Place the braising pot over medium heat. Add 1/2 cup reserved red wine and 1/2 cup reserved beef stock to the braising liquid in the pot, bring to a simmer and reduce slightly, 3–5 minutes. Whisk in 1 tbs butter to add shine and finish. Taste and adjust seasoning with salt and pepper as needed. Keep warm.

Optional pork cream sauce

If you want a sauce for the pork, place the pork skillet over medium heat, add 1–2 tbs pan drippings and 2 tbs heavy cream, scraping browned bits from the pan. Cook 1–2 minutes until slightly thickened. Stir in 1 tbs chopped parsley and a pinch of salt and pepper. Remove from heat.

Serve

Arrange sliced pork loin and braised short ribs on a serving platter. Spoon braising sauce over the short ribs and a little of the cream pan sauce over the pork (if used). Garnish with chopped parsley. Serve immediately.