Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Braised Short Ribs Forestier

By Kurt Michael Friese, from the Kurt Michael Friese collection

Serves

Introduction

If you’d like to splurge on a rack of veal ribs for this recipe, you’ll have excellent results. Substitute white wine for the red in the recipe.

Forestier simply means “forest-style,” or, in culinary lingo, that mushrooms (preferably wild mushrooms, straight from the forest) were used to prepare the dish. The familiar Italian dish chicken cacciatore (“hunter-style chicken”) also relies on a similar sauce of tomatoes and mushrooms.

Ingredients

	¼	cup olive oil
	3	lb. beef short ribs, rubbed with salt and cracked black pepper
	2	medium yellow onions, peeled and diced
	2	small or 1 large carrot, peeled and diced
	2	stalks celery, washed and diced
	3	garlic cloves, peeled and split lengthwise
	2	bay leaves
	4	parsley sprigs
	2	thyme sprigs
	2	cups dry red wine
	1 to 2	qt. beef stock
	2	cups canned tomatoes, chopped
	1 to 2	cup mushrooms (such as portobello and oyster), chopped
	~	Salt and cracked black pepper to taste
	½	cup chopped fresh parsley

Steps

Preheat oven to 325 degrees.
In a low, wide, thick-bottomed pan, heat the olive oil over medium to medium-high heat for 2 to 3 minutes. Try not to let it smoke. When the oil is hot, add the ribs, fat-cap side down, and sear to golden brown (about 5 to 7 minutes). Turn and sear the other side the same way.
Remove the meat to a warm plate and turn the heat to medium. Add the onions, carrots, celery, garlic, bay leaves, parsley, and thyme, and sauté until the vegetables are tender and the onions are just turning golden, about 10 to 15 minutes.
Add the wine, stir, and return the meat to the pan (fat cap up this time), resting atop the vegetables. Add enough of the stock to rise about ⅓ of the way up the sides of the ribs. Supplement with a little more wine or water if necessary.
Increase the heat to bring the liquid just to a simmer, then remove and cover with a lid or with parchment and then foil. (Covering the pot traps steam, letting the moisture condense on the inside of the lid; the liquid falls back into the pot and keeps the dish moist.)
Place the covered pan in the middle of the oven and cook for approximately 30 minutes per pound of meat. During the last hour or so, add the tomatoes and mushrooms, gently stirring them into the liquid around the meat.
When the meat is tender and almost (but not quite) falling off the bone, remove the pan and allow it to rest, covered, for about 20 minutes. Remove the meat to a platter, if beef, or cutting board to separate the ribs, if veal. Taste the liquid and adjust the seasonings as needed.
Serve meat as is or over a starch (polenta, rice, potatoes, pasta) with some of the braising liquid as a sauce. Garnish with chopped parsley.

Notes

Leftovers are great chopped up into the remaining liquid and served as a stew. If the liquid seems too thin, thicken it with a roux, if you wish.

Related article: In praise of the braise

This content is from the Kurt Michael Friese collection.

Susan Troccolo

Osso Buco

The School of Essential Ingredients

Ragu for a Cold Day

Shelly Peppel

Coq au Vin de Beaujolais

Tender at the Bone

Boeuf à la Bourguignonne

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.