Beef Short Ribs with Lemongrass and Ginger
Lighten up a hearty pot of beef short ribs with white wine and the refreshing zing of lemongrass and ginger. Topped off with a healthy smattering of chopped herbs and lemon zest and served alongside simply cooked spring vegetables, this makes for an impressive dinner, worthy of Easter or any intimate gathering.
Pairing Notes:
This may be a lighter style beef dish, but it is still red meat so reach for your full-bodied reds to go with this dish. The Bodega Garzon Single Vineyard Tannat from Uruguay in the April TOASST box has the structure and tannins to pair with this rich cut of meat. Alternatively, a full-bodied GSM from Australia or similar blend from Languedoc like the L’Ostal Cazes Estibals Minervois from the February box would be an excellent choice here too.
Time: 3 hours (plus optional overnight)
Yield: 6 servings
Ingredients:
2 kg. beef short ribs, bone-in, thick-cut English style (5-6 ribs)
Salt
Pepper
2 T. rice bran oil
1 large onion, roughly chopped
2 medium carrots, peeled, roughly chopped
3 celery ribs, roughly chopped
1 head of garlic, cloves peeled and lightly smashed
1 lemongrass stalk, cut in two pieces, lightly bruised
1 inch piece of ginger, peeled, cut into thick slices
1 bunch parsley stems and leaves separated
1 bottle dry white wine
2 cups chicken broth
4 green onions, green part only
1 lemon
Maldon, or other course sea salt
Season short ribs on all sides generously with salt and pepper. Let sit at room temperature for one hour, or wrap and place in the refrigerator overnight.
Preheat oven to 160°C/325°F.
Add oil to a large Dutch oven or oven-proof pot and heat over medium high. Working in two batches if necessary, place ribs in a single layer, not touching each other. Sear the ribs to get a nice crusty brown on all sides. Transfer to a plate and let rest while working with the second batch.
Meanwhile chop vegetables. When ribs are all browned, drain off all but four tablespoons of oil. Add chopped vegetables, lemongrass and ginger to the pot. Sauté over medium heat stirring often until they begin to soften, about ten minutes.
Add wine and chicken stock to the pot. Turn heat to high and bring to a boil, scraping any stuck bits of meat off the bottom of the pan. Boil until liquid reduces down by half.
Nestle the ribs back the pot with the vegetables and reduced braising liquid. Bring back to a simmer. Tie the parsley stems with twine and add to the pot.
Place the lid on the pot and put it in the oven. Braised for about two hours, stirring the ribs every 30 minutes. At this point the meat should be tender and about falling off the bone.
Once the meat is cooked, you can serve immediately or refrigerate for a day or two. If you have time, refrigerating gives times for the flavors to deepen and makes it easier to skim off the fat before serving.
When ready to serve, chop the remaining parsley leaves, thinly slice the green onions on the diagonal and zest the lemon. Place the ribs on a large, warmed platter. Strain off and discard the vegetables and aromatics. Keep the broth for serving. Taste and adjust seasoning with salt and pepper. Reduce down for a thicker jus if desired.
Pour cooking liquid over the ribs, top with a scattering of parsley, green onions and lemon zest plus a sprinkling of sea salt. Serve with an assortment of cooked tender crisp spring vegetables like asparagus, baby carrots, and green peas. Polenta, potato puree or just some crusty bread all make for a fine accompaniment for sopping up the juices.