“Simply the best short ribs we’ve ever had” was all we could say after finishing these succulent and flavorful braised ribs. Although not typical summer fare, the short ribs looked irresistible when I saw them at the market and I thought we both could use a little comfort food.
For me, braising is the best way to cook this cut of meat, and the most convenient method is slow cooking. And for slow cooking, I usually turn to one of Michele Scicolone’s slow-cooker cookbooks. For last night’s supper, I selected her recipe “Beef Short Ribs with Mustard and Red Wine” from The Mediterranean Slow Cooker.
After browning the trimmed bone-in ribs well on all sides in olive oil, I removed them from the pot and discarded all but 2 tablespoons of the fat. I placed the ribs in the slow cooker and seasoned them generously with salt and pepper.
In the remaining fat, I quickly sautéed some chopped shallots and finely minced garlic followed by a generous amount of concentrated tomato paste. I decided to toast the paste for about a minute, which I believe gave the dish a deeper tomato flavor.
I deglazed the pan with some Côtes du Rhone along with several tablespoons of whole grain mustard. After bringing the contents of the pan to a simmer, I poured them over the ribs, tossed in a few sprigs of fresh thyme, and cooked the ribs on low for 8 hours. The recipe does call for skimming the fat from the sauce after removing the ribs from the pot. But, as you may have noticed in the first photo, I did a cursory job of this as we were so hungry.
I must admit that browning the ribs can make an oily mess on the stove, but it makes a big difference in the finished dish. The whole grain mustard adds a luscious complexity to the sauce.
A Google search will yield other versions of this dish by chefs like Thomas Keller and Daniel Boulud. Scicolone’s recipe, however, delivers both a richness and a purity of flavor with a minimum of work.
I must admit that waiting for the ribs, as their aroma permeated the apartment, was torture, but the wait was worth it. Next time, I’ll just be sure to schedule my slow cooking for when I’m not at home for most of the day.
Wine Pairing: Côtes du Rhone, Zinfandel