FreshDirect had a sale on short ribs, and since I’ve been loving them so much at restaurants lately (especially at Bottega… teaser), I went with it. They also had a recipe on the site that sounded especially appealing considering my new fascination with kale.
I even ate the stems!
The short ribs got browned first (this is where I decided it was time to get a cast iron pot… which I did a few days later).
Then it was veggie prep and softening time (including these beautiful, huge portobellos).
Then the short ribs went back in the pot and I let it cook for a good long time.
The meat then came out and the kale leaves were added to the pot.
The meat was SO tender at this point that the bones literally slid out (and we had to fish for them).
When I added the veggies, it just looked great.
It was a very nice recipe, though next time I think I’ll add more tomatoes.
Our dessert was also a Fresh Direct sale item: Frozen chocolate souffles.
They were… just okay… I wanted more chocolate!
Short Ribs with Mushrooms and Winter Greens
From “The Mushroom Lover’s Mushroom Cookbook and Primer” by Amy Farges and Christopher Styler
The flavors in this stew pot are intense, the meat meltingly tender, and the sauce – with its wine-coated mushroom nuggets – irresistibly mouth-filling. The do-ahead factor makes it a best bet for winter entertaining.
20 small (about 12 ounces) white or pearl onions
1 bunch (about 1 pound) of swiss chard, ruby chard, or kale
8 pieces (2 1/2-inches each) short ribs of beef about 31/2 pounds
Kosher or sea salt and freshly ground black pepper
2 tablespoons vegetable oil
8 ounces small button mushrooms
3 medium (about 1 pound) portobellos, trimmed and cleaned, caps cut into 8 wedges each
3 cups beef broth
1 cup dry red wine
1 cup canned diced tomatoes or chopped drained canned plum tomatoes
1. Heat a medium-size saucepan of water to a boil over medium-high heat. Trim the root ends from the onions, leaving the core intact. Drop the onions into the boiling water. Bring back to a boil and cook the onions 2 minutes. Drain and run under cold water until they are cool enough to handle. Slip the skins off the onions, leaving the onions whole.
2. Remove any wilted or damaged leaves from the greens. Pull the leaves from the stems. Trim the stems and cut them crosswise into 1-inch pieces. Cut the leaves crosswise into 2-inch pieces. Wash and dry the stems and leaves separately and set aside. (If making the stew in advance, store the leaves in zipper-top bags in the refrigerator box up to 2 days.)
3. Rub the short ribs generously with salt and pepper. Heat the oil in a heavy large pot or Dutch oven over medium-high heat. Add the short ribs and cook, turning as necessary, until they are well browned on all sides, about 10 minutes. If the bits that stick to the pot start to burn, reduce the heat to medium. Remove the short ribs.
4. Add the button mushrooms, portobello wedges, onions, and stems from the greens to the pot. Pour in the stock, wine, and tomatoes. Tuck the ribs into the mixture. Heat the liquid to a boil, reduce the heat, and simmer, uncovered, until the beef is tender, about 2 1/2 hours. About halfway through, add salt and pepper to taste, keeping in mind the liquid will be further reduced and the seasoning will be intensified. (The short ribs may be prepared to this point up to 2 days in advance. Cool completely, then refrigerate until needed. Bring the stew to a simmer and simmer 10 minutes before continuing.)
5. Remove the short ribs from the pot. Heat the liquid to a boil over medium-high heat. Stir in the leaves from the greens and boil until tender, about 8 minutes. Check the seasoning, adding salt and pepper if necessary. Divide the contents of the pot among 4 shallow serving bowls and top each with 2 short rib pieces.
Excerpted from THE MUSHROOM LOVER’S MUSHROOM COOKBOOK AND PRIMER copyright © 2000 Amy Farges, Christopher Styler.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.