I made some braised short ribs with a red wine reduction sauce, with sautéed rapini and roasted butternut squash.
The short ribs aren't difficult, just time consuming. I usually prefer bone on, but I could only find boneless at Whole Foods. I was contemplating visiting one the boutique NYC butcher shops, but I didn't want to get killed on prices.
-After liberally seasoning the short ribs with kosher salt and pepper, I seared them until nice and brown in dutch oven, removed them to a cooling rack to rest.
-I poured of the excess fat from the Dutch oven and added diced mirepoix (combination of onions, carrots, celery) seasoned them and browned then in butter for about 8 minutes.
-Added some fresh bay leaves and a Tbsp of minced garlic. Cooked for a minute.
-I returned the short ribs to the Dutch oven. Added a bottle of wine--Trader Joe's Two buck Chuck is my cooking red of choice since it's pretty inexpensive, and two cups of water.
-Brought to a boil, then simmer, and covered the Dutch oven, moving the oven in my 325F degree oven and cooked for about 3 hours.
-I strained the braising liquid, and reduced until syrupy on the stove top. That became the base of my red wine reduction, which I reduced with chicken broth and finished with butter for flavor and silkiness.
The sides were simple.
Rapini or Broccolini Rabe is usually blanched in simmering, salted walter. Shocked in an ice bath to preserve the color and prevent carry over cooking. I later sautéed it butter and garlic and finished with some fish sauce for some umami goodness.
The squash is diced, tossed in salt, pepper, and olive oil and roasted in the oven until fork tender.
