Braised Beef Short Ribs With Black Mission Figs
serves 4-6
This recipe will take some work. You best take your time browning those ribs, as that’s what’s going to give your dish the depth of flavor you want. But whoever said love was easy?
Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.
for the marinade;
3 tablespoons minced garlic
1 tablespoon salt, plus more to taste
1 tablespoon freshly ground black pepper, plus more to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 cup red wine
1/2 cup extra-virgin olive oil
1 tablespoon sherry vinegar
for the braise:
6 beef short ribs, about 2x3 inches each
4 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2-4 tablespoons grapeseed or vegetable oil
1 carrot, diced
2 medium onions, diced
3 stalks celery, diced
3 Roma tomatoes, roughly chopped
1 cup red wine
1 cup diced Black Mission Figs
6-10 cups veal stock, or chicken or beef broth
prep: 45 minutes
total: 4 hours 45 minutes, plus 12 hours to marinate
extra large ziplock bag (or large dish)
kitchen twine
Dutch oven (or roasting pan)
small bowl
1. Combine all the marinade ingredients in an extra-large, resealable plastic bag or a large dish. Mix well. Add the ribs and coat well. Marinate in the refrigerator for at least 12 hours.
2. Tie the parsley, thyme and bay leaf with kitchen twine to make a bouquet garni. Remove the ribs from the marinade and scrape off any excess marinade. Pat dry and season with salt and pepper to taste.
3. Set a large, heavy Dutch oven or roasting pan over medium-high heat and add 2 tablespoons of oil. Sear the ribs in batches on every side until nicely browned, making sure the drippings don’t burn. Set aside the ribs.
4. Deglaze the pan with 1/2 cup of water, scraping up any flavorful browned bits. Pour the deglazing liquid and bits into a small bowl and reserve. (If the drippings seem to be burning, remove the ribs immediately and deglaze the pan with a bit of water. Wipe out any burned pieces with a paper towel, reduce the heat, add more oil, and continue browning the ribs.)
5. Meanwhile, preheat the oven to 325 degrees.
6. Once you've deglazed the pan, add 2 tablespoons oil to the pan and turn the heat to medium. Add the carrots, onions and celery, and cook until the vegetables are browned. Add the tomatoes and cook another 5 minutes. Pour in the red wine, stirring the bottom of the pan to release any browned bits.
7. Add the seared ribs and reserved deglazing liquid, plus the figs and bouquet garni. Add enough stock to cover the ribs by 2 inches. Bring to a simmer. Cover and braise for 4 hours, turning the ribs every hour and skimming off excess fat. (If the sauce seems to be drying out, add more stock.)
8. Remove the ribs, smother with the sauce, and serve with mashed potatoes or creamy polenta and a glass of Côtes du Rhône.
