Sherry Braised Short Ribs With Potato Apple Risotto
|Meaty beef short ribs||8|
|Kosher salt||To Taste|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, coarsely chopped|
|Granny smith apples||2 , cored and coarsely chopped|
|Garlic head||1 Clove (5 gm), peeled and smashed|
|Carrot||1 , coarsely chopped|
|Celery rib||1 , coarsely chopped|
|Dry sherry||1 Cup (16 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Low sodium chicken broth||3 Cup (48 tbs)|
|Freshly ground pepper||To Taste|
|Potato apple risotto||1|
1. Generously season the short ribs with salt, cover with plastic and refrigerate overnight. Bring the ribs to room temperature before cooking.
2. Preheat the oven to 325°. In a large skillet, heat the oil until shimmering. Add 4 of the short ribs and cook over moderately high heat until browned on all sides, about 15 minutes. Transfer to a roasting pan. Repeat with the remaining short ribs.
3. Add the onions, apples, garlic, carrot and celery to the skillet; cook over moderate heat, stirring occasionally, until softened, 8 minutes. Scrape the vegetables into the roasting pan. Add the sherry to the skillet and bring to a boil over high heat, scraping up any browned bits. Add the tomato puree, bay leaves and chicken broth and bring to a boil. Pour the mixture over the short ribs. Cover the roasting pan with foil and bake for about 1 hour and 45 minutes, until the meat is very tender.
4. Transfer the ribs to a platter and cover with foil. Strain the cooking liquid through a coarse sieve set over a large saucepan, pressing on the solids and pushing the vegetables through as much as possible. Skim the fat. Boil the sauce over high heat until reduced to 3 cups, about 20 minutes. Season with salt and pepper. Set 2 short ribs on each plate and coat with sauce.