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.
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.
Uncover pan; raise heat to high. Add salt and pepper, wine, thyme sprig and broth and bring to boil. Pour over meat in crockpot.
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