Short Ribs Photo: Brenda C Hill
The inspiration for this frosty New England favorite is from Ming Tsai (Simply Ming One-Pot Meals).What’s not to love about aromatic short ribs and root vegetables just picked from the autumn harvest? Best of all, this is so easy, once you gather the ingredients. Everything is hot in one pot so you can chill with your guests or a good book. Planned overs are encouraged as, like many such stew type braising dishes, the next day is even more flavorful.
Ingredients for 4 (or 2 in my home)
1 1/2 cups all-purpose flour
2 tbs chili powder
6 large and meaty short ribs
3 (or 4) tablespoons grape seed or canola oil
2 onions cut in one inch dice
2 (or more) tbs minced garlic
1-pound bag carrot nubs
6 celery stalks, split and halved
1 celery root, peeled and cut into 1-inch dice
1 large sweet potato, cut into 1-inch dice
1 large parsnip, cut into i-inch pieces
2 tablespoons natural soy sauce
In a large shallow plate, combine flour and chili powder.
Season the ribs with salt and pepper and dredge in the flour mix.
Heat a stockpot over medium heat.
Add the 2 tbs oil and swirl to coat bottom of the pot.
When oil is hot, shake off excess flour. add ribs to pot. cook, turning once, about 8 minutes.
Set ribs aside.
Add remaining oil and swirl again.
When the oil is hot, add onions and garlic and saute, stirring, about 3 minutes.
Add the rest of the veggies and season with salt and pepper.
Add ribs, soy sauce and enough water to almost cover ingredients.
Cover and cook over medium heat until a paring knife cuts through the meat easily.
(Or, I often transfer all to a slow cooker and return hours later, or take the entire crock pot to a pot luck).
Of course you can vary this basic recipe to suit your tastes.
I usually add more onion and garlic, or a few extra ribs and a favorite herb.
You can enrich the broth with some wine or beer in place of some of the water.
Prepare the day before and reheat improves the taste.
I enjoy this dish over creamy mashed potatoes, large egg noodles, or other pasta.
Another choice is to serve plenty of fresh crusty bread for sauce mopping.
My only addition to this one pot meal is a bottle of big red wine. Chef Tsai recommends an Australian Shiraz. I am over the moon with Trader Joe’s purple Moon Shiraz from California. This wine is soft and full bodied with notes of plum – spice and dark berries. Sam Adams beer tastes terrific too.