02.13.08
Great-looking shortribs
I love a shortrib, don’t you? I even blogged my own approach. But what Mark Bittman has today in the NY Times is well worth a look—particularly the video. The recipe is below, but read the whole article—and watch that video. 
Short Ribs With Coffee and Chilies
Time: At least 3 hours1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee.1. In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
2. In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.
Yield: 4 to 8 servings.
UPDATE: Made the usual sort of changes: doubled the garlic, used half a large onion and about the same amount of chopped shallots. Also cut up 4 mushrooms (plain domestic) into largish chunks and am cooking those. Wine is a Zinfandel. I was going to add juice of 1/2 lemon but decided not to—thought I’d stick to the recipe. I’m using the oven method. Four little shortribs in the 2-qt All-Clad Stainless sauté pan: good fit.
UPDATE 2: Very tasty, though I have to say that my own recipe (link above) is better.
