Short Ribs Braised in Red Wine with Carrot-Watercress Salad
Two chiles give the braising liquid subtle heat. Add more chiles if you'd like the short ribs a bit spicier.
- 2 pounds beef short ribs with bone
- Salt and ground black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 8 cloves garlic, minced
- 6 sprigs fresh thyme
- 3 bay leaves
- 2 dried chiles de arbol, stemmed, seeded, and crushed
- 6 cups dry red wine
- 3 tablespoons tomato paste
- 1 cup coarse cornmeal (polenta), cooked according to package directions*
- 1 recipe Carrot Watercress Salad
Season ribs with salt and pepper. In 4- to 5-quart
Dutch oven brown ribs on all sides in hot oil over medium-high heat. Add onion, garlic, thyme, bay leaves, and chiles. Add more salt and pepper to taste. Cook and stir carefully (do not break up bay leaves) until onions are translucent. Carefully add wine and additional salt and pepper to taste. Bring to just a simmer. Cover; gently simmer 3 hours or until ribs are very tender.
Transfer ribs to bowl. (Discard bones that separate from ribs.) Remove bay leaves and thyme sprigs; discard. Cover; keep ribs warm. Whisk tomato paste into wine mixture in pan. Bring to boil. Boil gently, uncovered, 30 minutes or until slightly thickened, adding ribs for last few minutes to heat through.
To serve, spoon polenta into shallow bowls, top with ribs, some of braising liquid, and Carrot Watercress Salad. Pass remaining braising liquid. Makes 4 servings.
* If desired, replace 2 cups of water with whole milk and add 2 sprigs fresh thyme while cooking. Remove thyme sprigs before serving.
Carrot Watercress Salad
In small mixing bowl whisk together 1/4 cup sherry vinegar; 3 tablespoons minced shallots; 1 tablespoon Dijon-style mustard; 1 tablespoon coriander seeds, toasted and ground; 1 teaspoon honey; 1/4 teaspoon each salt and ground black pepper. Gradually whisk in 1/4 cup extra-virgin olive oil. Toss dressing in large bowl with 4 ounces trimmed watercress and 2 carrots cut into long shreds. Makes about 3 cups salad.