Turkey is boring. We prefer this rich late autumn feast instead. Serves 8.
6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has to marinate overnight in the mirepoix.
For the marinade:
2 cups sliced celery
2 cups sliced carrots
1 cup sliced parsnips on a slant
2 cups sliced leek
2 cups parsley sprigs
1 tsp. juniper berries or 1/4 cup gin
1 bottle red wine
1/2 cup red wine vinegar
2+ tsp. red, green, black whole peppercorn mix
Any leftover celery, carrot, parsnip chunks
Ditched the old glass baking dishes when we moved to the City, so using large freezer bags this year. Divide the short ribs into two large bags and add half of the marinade to each. Ziploc and put in a large bowl in case there is any leakage. Refrigerate overnight.
Before cooking take baggies out of the refrigerator and pour into large bowl. Take out the short ribs and pat dry on paper towels. Let all come to room temperature.
Preheat oven to 375 degrees. Strain the vegetables from the marinade liquid in a bowl. Reserve both liquid and strained veggies separately.
Dust short ribs with a little flour on all sides. In a large stock pot, brown meat on all sides, in a little olive oil. Brown in stages so not crowded. Remove meat from pot with tongs to a large bowl after each browning stage.
Add the strained vegetables to the pot and brown. Add 1/3 cup tomato paste to the middle of the pot and brown. Bring the vegetables into the paste and stir.
Return the meat and add the wine liquid from the marinade to the stock pot. Turn to medium high heat. Stir all veggies, meat, wine marinade lightly to blend. Cover and place pot on middle rack in oven at 375 degrees for 1 1/2 hours.
Peel 3 cups cipollini onions, add to the pot and stir in. Cover again and bake for another 1 hour until meat is tender. Add chicken broth if needed to keep meat covered and moist.
Uncover the pot and bake for another 20 minutes to brown. Remove pot from oven.
Serve with mashed turnips or horseradish mashed potatoes. Or both.