Braised Short Ribs with Anchovy & So Much Garlic

• portionen: 6 to 8 servings
• gesamtzeit: Overnight

Zutaten

2 tablespoons plus 1 teaspoon Diamond Crystal kosher salt, plus more to taste

1 tablespoon freshly ground black pepper

6 pounds (2.72 kilograms) bone-in short ribs, at least 1 ½ inches thick

6 tablespoons extra-virgin olive oil

40 garlic cloves, very smashed and peeled

12 anchovy fillets

one 750 ml bottle dry white wine

6 cups high-quality chicken or beef bone broth torn fresh parsley finely grated lemon zest

To Serve: steamed vegetables

Anweisungen

In a small bowl, stir together the salt and pepper.

Line a sheet pan with foil and place a wire rack on top.

Season the short ribs on all sides with the salt/pepper mixture, arrange on the rack, and refrigerate, uncovered, for at least 12 and up to 48 hours.

Once the ribs have been braised, position a rack in the center of the oven and heat to 450°F (230°C).

Evenly coat the short ribs with 3 tablespoons of the olive oil.

Place the rack with the short ribs in the oven and roast until deeply golden brown all around, about 50 minutes, flipping over the ribs halfway through.

Remove from the oven and reduce the oven temperature to 325°F (163°C).

In a LARGE Dutch oven, heat the remaining 3 tablespoons olive oil over medium-high heat until shimmering, about 1 minute.

Add the garlic and anchovies and cook, stirring and smashing with a stiff silicone spatula, until the anchovies are broken down and the garlic is starting to brown, 2 to 3 minutes.

Add the white wine and boil until it fully reduces, glazes the garlic, and the mixture switches from simmering to sizzling, 15 to 20 minutes.

Add the broth and bring to a simmer. Add the roasted short ribs and any rendered fat and juices from the sheet pan, making sure the liquid comes halfway up the sides of the ribs. (If it doesn't, add enough water until it does.) Note: Make sure you have a pot big enough to fit the short ribs in one layer. If you don't have one, braise the short ribs in a roasting pan tightly covered with foil

Return to a simmer, taste, and add salt if needed. (You want the liquid lightly seasoned at this point. It will reduce and the flavors will concentrate during cooking.)

Cover, transfer to the oven, and braise until the short ribs are wiggly and tender and easily pierced with a fork, 2 to 3 hours (this varies greatly with how big the short ribs are cut and how long they have been dry-brined).

Let the short ribs cool fully in the liquid, at least 4 hours and ideally overnight in the fridge, then scrape off the fat on top. For leaner grass-fed beef, I prefer to keep some of the fat in the braise. (Reserve the fat in the fridge for up to 1 month or in the freezer for 3 months. Use it for roasting vegetables, potatoes, or making pilaf.)

FOR REHEATING THE RIBS

Reheat the short ribs, covered, over medium heat or in a 350°F (177°C) oven until warmed through, about 30 minutes.

Taste and add salt if needed. Top with the torn parsley and lemon zest before serving alongside steamed vegetables.

Notizen

From ‘Start Here’ by Sohla El-Waylly