"Mom, where's the book of your recipes?" I want to make the short ribs Marie made me for my birthday that one year."
"That recipe was from the other side, honey. I don't cook with alcohol."
"What other side?"
"Your father's side of the family. They're the ones that like that stuff."
"Mom, it gives the food flavor. It cooks out anyways."
"I know but that the other side's thing, not mine. You want a really good short rib recipe? I have one here somewhere. Give me a minute and I'll find it for you."
I heard Dad clear his throat and saw the slightest twist of his head; no doubt telling me Mom's short ribs weren't very appetizing. I snuck over closer and he whispered he'd get me the recipe.
Dad grinned, "My side knows how to cook. That other side....well, it explains why I've never gained weight over the years." I giggled.
"Here it is." and the recipe was in my hand. Hands on her hips and side glances gave away the fact Mom knew what was said. Exasperation changed quickly as she remembered there were short ribs in the freezer. She disappeared and reappeared with packs in her hand.
"Don't waste these on the other side's recipes." she warned. Your dad has been making my recipe for years and it's great. My side knows how to cook. That other side? They have no idea what tastes good."
Dad winked and I instantly knew the recipe he used was his family's. He must have snuck the wine in when she wasn't looking. I kept my face as straight as I could. No need to let on anything was amiss.
I got home and set the packs out to that, only to find out they were the thinly sliced short ribs, made for BBQ as opposed to a long slow braising. I decided to go ahead and make them anyway. There was no need to waste food.
A couple hours later they were just as flavorful and tender as the English cut spare ribs and they plated beautifully.
I called my mom telling her that the short rib cut wasn't exactly what I initially wanted. Before I could tell her it worked out well she was explaining someone from the other side dropped it off one day and it ended up in her freezer.
I then told her how good they were and there was a brief silence.
"Which recipe did you make?"
"Why, the one Dad always makes, your recipe, right?"
"Smart girl! You get that from my side."
The Chianti of Dreams
recipe adapted from America's Test Kitchen, Slow Cooker Revolution, p105
4-5 lbs short ribs (mine are were sold lengthwise as opposed to the thick English Cut ones)
1 Tbsp Vegetable Oil
2 Onions, Chopped
1 Large Carrot or 2 Small, Chopped
2 Stalks Celery, Chopped
2 Tbsp Tomato Paste
1 Tbsp Fresh Thyme
3 Tbsp Flour
2 Cups Chianti
2 Tbsp Balsamic Vinegar
2 Cups Low Sodium Chicken Broth
2 Bay Leaves
Flat Leaf Parsley, chopped
Pat short ribs dry with a paper towel and season well with kosher salt and freshly ground pepper.
In a dutch oven or 5 quart pot, heat oil over medium high heat.
Brown the short ribs in batches on each side and set aside.
Empty all but 2 tbsp. oil from your pot.
Turn burner down to medium.
Add the chopped vegetables.
Let cook for about 5-7 minutes just until they begin to brown and caramelize.
Add thyme, bay leaves and tomato paste.
Let cook another 4-5 minutes.
Add flour, stirring well. The flour will start to brown and absorb any excess moisture about 4 minutes.)
Add Chianti and Balsamic Vinegar.
Let liquid reduce by half and thicken a little.
Add the chicken broth. Stir.
Reduce heat to medium low.
Cover.
Let simmer for 45 minutes.
Remove lid and let simmer another 30-45 minutes.
Turn off burner and let sit.
Use a gravy separator for the sauce to remove any excess grease that has accumulated.
Alternately: Store in fridge over night and remove layer of fat that has risen to the top and hardened.
(I know, waiting another day to eat is cruel and unusual punishment.)
Serve over a bed of polenta with lemon roasted broccolini.
Lemon Roasted Broccolini, you say?
Oh yes! And it's roasted it on a bed of kale.
Crazy, I know and it goes so well with the short ribs.
There you have it, short ribs from the other side!
Eat well, my friends.
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