Page 36 - Silver Lakes July Issue 2024

WINTER WARMER hort ribs are easy to make at home. This is the ideal
dish to make for family and friends when the weather’s
Scold and you want to stay indoors.
Wondering what to serve with short ribs? It’s best
Braised
alongside creamy dishes such as polenta or mashed
potatoes.
One of the best things about short ribs is that they improve
with time. Make them up to three days ahead and reheat at
200˚C in the oven to maintain its tender perfection.
Short Ribs
Do you have leftovers?
Shred the leftover meat and turn them into tacos or a
sandwich for the next day meal, you’ll look forward to it.

INGREDIENTS
1 Tbsp extra-virgin olive oil
8 pieces bone-in short ribs
Salt
Freshly ground black pepper
3 heads garlic, halved crosswise, one clove reserved
1 onion, halved and thinly sliced
4 carrots, cut into 2” pieces
4 stalks celery, cut into 2” pieces, plus leaves for garnish
1/4 cup tomato paste
2 dried bay leaves
1 can whole peeled tomatoes
2 cups beef broth
1 cup red wine
1 Tbsp lemon juice
1 tsp lemon zest

METHOD
Step 1
Preheat the oven to 180°C. Heat the oil in a large heavy-
bottomed pot or Dutch oven over a medium-high heat.
Season the short ribs with salt and pepper. Add the short ribs
to the pot, in batches if necessary, and cook until browned
on all sides for about 2 minutes per side. Transfer the short
ribs to a plate.
Step 2
In another pot pour two tablespoons of fat from the pot
used to cook the short ribs and add the garlic, cut sides
down, and cook until golden for about 1 minute. Add the
onions, carrots, and celery and season with salt and pepper.
Cook, stirring often, until it begins to soften, about 5 minutes.
Add the tomato paste and bay leaves, stirring until it darkens
on the edges of the pot for about 2 minutes.
Step 3
Add the tomatoes and their juices, breaking up the tomatoes
with your hands as you add them, and stir to combine.
Add the broth and wine and bring to a boil. Nestle short ribs
among the vegetables. Cover and transfer the pot to the oven.
Bake, stirring and flipping short ribs as necessary halfway
through, until meat is tender for about 3 to 3½ hours. Short
ribs can be made up to three days ahead. Reheat over a
medium heat.

Step 4
Just before serving, chop the remaining garlic clove
and celery leaves together and place in a small bowl.
Add lemon juice and zest, season with salt and pepper, and
toss to combine. Serve short ribs and vegetables topped with
celery mixture.

34 | INTRAMUROS JULY 2024