This lovely recipe for beef short ribs is marinated, rubbed with spices, then braised in a tasty liquid with autumn vegetables.
There are a few steps in the preparation, but it is definitely worth the time for these delectable short ribs.
It’s a great recipe to make on a cool day when you have the time to just let these ribs cook away while you do other things. The reward at the end of the day is well worth it.
This is just one of the delicious recipes you will find in The Barcelona Cookbook: A Celebration of Food, Wine, and Life, a cookbook with recipes from the famed Barcelona Restaurant and Wine Bar.
I hope you give it a try.
Sherry Braised Beef Short Ribs with Autumn Vegetables
Brine and Ribs:
- 1 stalk celery, small, coarsely chopped
- 1/2 carrot, small, peeled and coarsely chopped
- 1/2 Spanish onion, small, coarsely chopped
- 1/2 head garlic, halved
- 3 sprigs flat-leaf parsley, fresh, coarsely chopped
- 2 sprigs fresh thyme, coarsely chopped
- 1 sprig fresh rosemary, small, coarsely chopped
- 1 cup apple cider
- 3/4 cup cream sherry, or another sweet sherry
- 2 tablespoons sherry vinegar
- 4 black peppercorns
- 1 bay leaf
- 2 teaspoons kosher salt
- 6 beef short ribs, each four inches long
- 2 cups pearl onions
- 2 Yukon gold potatoes
- 2 parsnips, peeled and cut into 3/4 inch dice
- 1 celery root, peeled and cut into 3/4 inch dice
- 1 turnip, peeled and cut into 3/4 inch dice
- 3 tablespoons olive oil
- kosher salt
- pepper, freshly ground
- 2 cups all-purpose flour
- 1/2 cup Spanish paprika, not smoked paprika
- 1/4 cup chili powder
- 3 teaspoons kosher salt
- 1 1/2 teaspoons cayenne
- 3/4 cup olive oil
- 5 cups veal stock
- In a large nonreactive bowl or a deep plastic container, toss the celery, carrot onion and garlic with the parsley, thyme and rosemary. Add the apple cider, sherry, vinegar, peppercorns, bay leaves and salt. Stir well.
- Lay the ribs, meat side down, in one or more large, shallow nonreactive dishes or pans. Pour the brine over the ribs, refrigerating any extra in a lidded container for up to a week for another use (or discard it). Cover the ribs with a lid or plastic wrap and refrigerate for at least 8 hours and up to 2 days.
- To roast the vegetables, preheat the oven to 450°F. Make an X in the root end of each pearl onion. Drop the onions into a pot of well-salted boiling water and blanch over high heat for 3-4 minutes. Drain and slice the root end from the onions. The skin should follow. Set the onions aside.
- In a mixing bowl, toss the potatoes, parsnips, carrots, celery root and turnip with 2 tablespoons of olive oil. Season to taste with salt and pepper and mix well. Spread the remaining tablespoon of olive oil in a shallow baking pan and then spread the vegetables over the pan in a single layer. You may need to use 2 pans, depending on their size, and a little more olive oil.
- Roast the vegetable for 10 minutes. Stir the vegetables, rotate the pans, and roast for another 10-15 minutes or until they are tender and golden brown. Use immediately or let the vegetables cool in the pans.
- To braise the short ribs, preheat the oven to 375°F. In a 1 gallon resealable plastic bag, combine the flour, paprika, chili powder, salt and cayenne. Seal the bag and shake the mixture to blend. Lift the ribs from the brine and pat dry with a clean kitchen towel. Reserve the brine. Drop 2 ribs at a time into the bag, shake to coat well and then remove.
- Heat a roasting pan on 2 burners over medium-high heat. Add the olive oil, and when hot, brown the ribs until golden brown on all sides. You might have to do this in batches, depending on the size of the pan. Pour the oil from the pan, wipe any cooked flour from the pan, and scrape the edges and bottom of the pan. Return the ribs to the pan and pour 1 cup of the reserved brine and the veal stock over them. Cover the pan with aluminum foil and bring to a boil.
- Very carefully, transfer the roasting pan to the oven and braise for 1 1/2 hours, or until the ribs are tender. Lift the ribs from the pan and set them aside. Set the pan aside to allow the braising liquid to cool.
- Holding a fine-mesh sieve over a bowl, strain the braising liquid. Skim as much of the fat from the braising liquid with a spoon or ladle or put the liquid in the freezer for an hour and then lift off the fat that congeals on the surface.
- Raise the oven temperature to 425°F. Put the short ribs, onions, reserved roasted vegetables and strained liquid in the roasting pan and bring to a boil on top of the stove. Return the pan to the oven and roast for 35-40 minutes, or until a knife inserted into the center of the ribs comes out hot.
- On 6 serving plates or a large platter, arrange the beef short ribs. Serve each plate with 3/4 cup of the roasted vegetables and then with a ladleful of braising liquid.