BRAISED SHORT RIBS W/ COLLARD GREENS

Ingredienser

8 boneless beef short ribs (about 3–4 lb / 1.4–1.8 kg)•

1 tsp coarse salt (or to taste)•

1 tsp black pepper (or to taste)•

2 Tbsp olive oil (30 mL)•

1 cup dry red wine (240 mL, I used Pinot Noir 🍷)•

8 oz sliced mushrooms (225 g)•

¾ lb diced onions (≈320 g)•

2 garlic cloves, minced•

¼ lb diced shallots (≈90 g)•

24 oz baby potatoes, halved (680 g)•

4 cups beef stock (960 mL)•

2 Tbsp tomato paste (30 g)•

1 Tbsp roasted beef base (Better Than Bouillon)•

2 cups cold water (480 mL)•

2 Tbsp flour (16 g)•

⅔ lb diced carrots (≈275 g)•

1 bunch collard greens, stemmed & chopped•

Fresh parsley for garnishInstructions

Fremgangsmåte

1 Season the ribs generously with salt and pepper — or as we say, listen to your ancestors! 👏🏽

2 Heat olive oil in a large pot or Dutch oven over medium-high. Sear ribs until golden on all sides (4–5 min).

3 Pour in the red wine, simmer 1–2 min, then reduce heat to low. Cover and cook for 2 hours, checking occasionally. Add a splash of wine, stock, or water if it starts to dry out.

4 Remove ribs and set aside. In the same pot, cook mushrooms 5 min, then add onions and garlic. Sauté another 5 min.

5 Stir in tomato paste, beef base, beef stock, potatoes, and collard greens. Return ribs to the pot. Bring to a boil, cover, and simmer low for 2–3 hours, until greens and meat are tender.

6 In a jar, shake together cold water + flour for a quick slurry. Add it to the stew along with carrots.

7 Simmer another 30 min, stirring occasionally, until thickened and carrots are soft.

8 Taste and adjust seasoning. Garnish with fresh parsley.💚

Serve with cornbread or over rice for the ultimate comfort meal.

Notater

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