Recipe: Short Ribs with Steamed Seasonal Vegetables

SHORT RIBS WITH STEAMED SEASONAL VEGETABLES

"This dish is a perfect example of the ideal one-pot meal. The short ribs need to be slowly cooked for several hours, but just before serving, a few handfuls of seasonal vegetables are steamed in the same pot, either in a steamer basket or right on top of the meat. The cooking time will depend on the type of vegetable you choose. To add even more flavor, toss the vegetables with a little salt, pepper, and fresh herbs or lemon zest before steaming."

4 pounds bone-in beef short ribs
3 tablespoons garam masala
Salt and freshly ground pepper to taste
2 tablespoons olive oil
6 shallots, thinly sliced
2 carrots, peeled and cut into 1/2-inch-thick slices
8 whole peppercorns, crushed
3 cloves garlic, chopped
1 (8-ounce) can tomato paste
2 cups ruby port
4 cups chicken broth
About 4 cups mixed chopped or sliced seasonal vegetables

In a medium bowl, toss the ribs in the garam masala and season generously with salt and pepper.

In a large, heavy pot, heat the olive oil over medium-high heat. Add the ribs in batches and brown thoroughly on all sides for about 15 minutes.

Return the ribs to the pot and add the shallots, carrots, parsley, oregano, peppercorns, and garlic. Cook for 10 minutes, or until the vegetables are lightly browned.

In a small bowl, combine the tomato paste and port and add it to the pot. Add 3 cups of the chicken broth and season with salt and pepper to taste. Bring the liquid to a boil, then reduce the heat to medium-low and simmer, turning occasionally with tongs, until the ribs are very tender and nearly falling off the bones, 2 to 3 hours. Add extra liquid as needed to keep the ribs halfway submerged.

Transfer the ribs and carrots to a platter. Strain the pan juices through a fine-meshed sieve into a medium bowl. Return the juice to the pot and cook over medium-high heat for 10 to 15 minutes, or until thickened to the consistency of a light gravy. Taste and adjust the seasoning.

Just before serving, add the vegetables to a steamer basket inserted into the pot or place them directly on top of the ribs. Reduce the heat to low, cover, and cook dense vegetables like potatoes for 15 to 20 minutes, or until tender, or vegetables like zucchini and green beans for 4 or 5 minutes, or until crisp-tender.

To serve, arrange the short ribs on a large platter or warmed individual plates. Surround with the vegetables and spoon the extra sauce over the ribs.

Serving Suggestions:
This dish would be great with polenta, mashed potatoes, or mashed cauliflower. Or, slice the meat and serve warm or chilled in sandwiches with horseradish and mayonnaise.

Serves 4 to 6
Source: The Really, Truly, Honest-To-Goodness One-Pot Cookbook by Jesse Ziff Cool