Friday, January 15, 2010


Last April, we bought a whole, boneless rib from Sam’s Club and dry-aged it for 14 days.  We cut the rib into steaks and separated out the rib caps to be braised as stew.  This is the recipe I used to braise the end caps, and they were everything I hoped they would be:  succulent, tender and memorable, the stuff dreams are made of.  We aged a second rib (this one bone-in from Harris Teeter),  for 21 days, and enjoyed that meat even more.  We’re on our third rib, and aiming for 28 days.  Once you’ve tasted dry-aged beef, it’s next-to-impossible to settle for less. 
For you beef lovers out there, you can check out Colicchio's original recipe.  Below is my adapted smaller version, made in a crockpot.  I’ve added mushrooms and eliminated Tom’s last step of broiling the meat till it’s black, developing a charred crust.  We like the meat soft and tender.  Final word:  if you think a rib steak is good, wait until you taste this!
Tom Colicchio’s Braised Short Ribs, Adapted
Rating:  10 out of 10

2 Tbsp. oil, divided use
Sea salt and pepper to taste
1 lb. boneless rib end caps,, or 1-1/2 lbs.short ribs with bone
1-1/2 cups sliced mushrooms
1 small onion, chopped
1 shallot, chopped
1 carrot, sliced
1 celery rib, sliced
1 cup dry red wine,  drinking quality
1 large fresh thyme sprig
1-1/2 cups  chicken stock or low-sodium chicken broth

1. Heat 2 Tbsp. oil in large heavy skillet over medium-high heat.  Season meat with salt and pepper; cook till browned and crusty on all sides, about 10 minutes; transfer to crockpot.
braised rib caps (2)
2. Pour off all but 1 Tbsp. fat from skillet; add mushrooms, cook about 5 minutes, or till they start to brown.  Transfer to crockpot. 

3. Add 1 Tbsp. of the reserved fat back to the skillet; add onions, shallots, carrot and celery and cook over medium heat until onions are transparent, about 5 minutes.  Cover pan, reduce heat to low and simmer about 15 minutes, or till onions start to caramelize.  
braised rib caps (10)
Uncover pan; raise heat to high.  Add salt and pepper, wine, thyme sprig and broth and bring to boil.  Pour over meat in crockpot.braised rib caps (3)
Cook on high 1-1/2 hours, then switch to low setting for an additional
1-1/2 hours.  .
4. Cool crockpot contents; pour broth into one container, meat and veggies into another.  Refrigerate. 
5. Next day, remove hardened fat from top of broth.  Heat broth in skillet on medium high till reduced by about 1/2.  Add meat and veggies to heat through.  Serve this wonderful “stew” over cooked wide noodles that have been tossed with butter and chopped fresh parsley, or with mashed potatoes.
Yield:  2 servings


My Carolina Kitchen said...

Short ribs....perfect comfort food for winter. I love your adaptation.

George Gaston said...

Judy, this is a terrific recipe for Braised Short Ribs. I always think that serving these delectable little ribs says that this will be a "causal relaxed dinner" and makes for great conversation around the table. Thanks...

Barbara said...

Looks great, Judy. Comfort food for sure. Nothing like short ribs to let loose some delightful fragrances in the house!
I enjoy Tom Colicchio on Top Chef, but have never eaten in one of his restaurants.

A Year on the Grill said...

I am inspired. I have been reading lately of all the bloggers giving this a try... I need to dry age something soon!

Lynda said...

Love these ribs, Judy and your addition of mushrooms! What a fantastic meal this would be.

teresa said...

oh i can practically smell it from here, and it smells delicious!

Katy ~ said...

Absolutely drool worthy; gosh this looks mighty fine!

Velva said...

I love short ribs. This is a wonderful recipe. Especially, that it can be made in the crockpot. This is a keeper.

Anonymous said...

Fantasitc recipe for short ribs! I am loving it :)

Faith said...

These look hearty and delicious...and I've actually been looking for more crockpot recipes!

Kerstin said...

I've been waiting for this recipe ever since you mentioned it when I posted we went to Craft and I can't wait to try it! They look amazing!!

Kim said...

This looks fall apart tender and extremely comforting and delicious! Yum!

Anita said...

Those ribs look awesome. I must go and get some - it's been ages since I've had some.