Chef Spotlight
Alex Pineda
HIs & Hers Short Ribs
It’s that time of year when making braised short ribs for your loved one and enjoying a nice bottle of red wine in front of a well-lit fireplace is what I look forward to in the winter months. Today we will be walking through my definition of a perfect short rib and the love it takes to make it happen. First we always start by calling up my good friend of mine Bill Kinnealey at William & Co. Foods for only the best product. I always order a 16oz 3-bone cut short rib, some would say single bone is the way to go and if you had asked me a year ago, I would say the same but after having some long talks with Bill he turned me onto this 3-bone cut and I fell in love. William & Co. is my one stop shop for all protein related inquiries. They have the best product and great customer service… as long as you don’t call 10 times a day to drive them all crazy like me.
- 2- 16oz 3-bone short rib
- 1 Spanish onion
- 6 cloves of garlic
- 5 celery sticks
- 1 carrot
- 1 cup of cherry tomatoes
- 1/8 cup tomato paste
- 1 cup red wine (for cooking then the rest for yourself)
- 1 TBS coriander seed
- 1 TBS cumin seed
- 2 sprigs of rosemary
- 3 cups of chicken or beef stock
First we will start by pre-heating your oven to 300’. Take your short ribs and heavily salt and pepper them, this is important to create a great sear and flavor. Let the short ribs sit with salt and pepper on them if you can for 12 hours in the refrigerator, this is almost like a mini cure. (If you would like to add other seasoning to this you may) Chop your onions, garlic, celery and carrots all the same size if possible. Cut your cherry tomatoes in half and get a large cast iron pot on the stove. Let your pot get nice and hot then add 1/8 cup of blended oil or your choice of oil. Place short ribs in the pan and make sure to not move them at all!!! It is verry important you do not move them because you are creating a seal and pushing all moisture out from under the meat to created a crust or mallard browning as we call it. Once all sides are nice and caramelized remove the short ribs and put aside, in the same pot with the same oil/fat add your carrots, celery, onions spices and let this all start to brown and pick up the pieces of caramelized meat from the bottom of the pan with a rubber spatula or wooden spoon. Once your veg has gotten some nice color add your tomato paste and cherry tomatoes, its important to add the tomato paste to the pan and let it stick to the bottom a little bit because you are beginning to bloom the paste and turn it more sweet then acidic. Don’t let the paste burn but let it stick a bit to the bottom of the pot, now you will deglaze with your red wine and then of course pour yourself a glass if you haven’t already. Once your wine has reduced by half you may now add your short ribs back into the pot and add your stock. Let this come to a boil then coven and put into your oven for an hour and a half. When it’s done pull it out of the oven and let it sit on top of your stove covered for another 30 min before you serve and eat.