[posted by Ann]
This recipe evolved over a three-day period, and is truly “Slow Food.” The ingredients are grass fed beef and organic vegetables, mostly from Snake Hill Farm in Geauga County, Ohio. The braising technique comes from Molly Steven’s cookbook, All About Braising. Florence Fabricant’s recipe in the New York Times of October 13 inspired the final transformation of the short ribs into a soup served with broth and noodles. Although it sounds like a complex recipe, the steps are done at different times, so it is not actually very difficult. I made it during Joan's last visit to Cleveland, and she asked me to post the recipe. The rich flavors of the braised short ribs annoint the potatoes, kale, and noodles in a hearty soup.
Day 1. Marinate the short ribs
Goal: Prepare the onion/garlic/red wine marinade, and marinate the short ribs overnight
2 tablespoons cooking oil
1 large onion chopped
2 garlic cloves grated
2 cups red wine
2 teaspoons sea salt
4 allspice berries crushed with mortar and pestle
1 package beef short ribs (4-6 ribs)
other vegetables in season, such as peppers, carrots, celery, thinly sliced.
1 tablespoon balsamic vinegar
Sautee the onions, until slightly brown. Add other sliced vegetables and garlic and cook a few more minutes. Next add the allspice, salt, pepper, wine and cook for about 10 minutes. Cool to room temperature, add balsamic. Pour over salted short ribs in a glass or ceramic bowl or baking dish. Cover and refrigerate over night. If possible, turn the ribs once so all sides get equal time in the marinade bath.
Day 2. Brown and Braise
Goal: browning and first cooking of the short ribs
Another whole onion, thinly sliced
2 more garlic cloves, minced
2 cups homemade tomato sauce, cooked tomatoes, or canned tomatoes.
1. Remove the ribs from the marinade and pat dry. Reserve the liquid to add to the braising liquid.
2. Heat two tablespoons of oil in a frying pan or dutch oven. Brown the short ribs over high heat on the stove top, about 5 minutes per side.
3. Sautee the onion in oil until soft, and then add the garlic and tomatoes, cook for a few more minutes. Add the reserved marinade liquid.
4. Put the browned ribs into a deep casserole (if not already browned in a dutch oven), and cover with tomato/onion/garlic/marinade mixture.
5. Cover and braise in the oven at 325 degrees for about 2-3 hours.
Day 3. Slow cook and assemble the soup
Goal: finish cooking the short ribs in the crock pot, serve with squash and noodles.
6 leaves of fresh kale
delicata squash (2 small or one large)
1 tablespoon soy sauce
1 teaspoon balsamic vinegar or to taste
salt and pepper
½ package of small to medium-sized noodles
1. Peel and quarter potatoes. Trim the center ribs from the kale and cut leaves into small pieces. Remove hardened fat from the refrigerated braised short ribs.
2. Put the potatoes and kale in the bottom of a crockpot, add the short ribs and all juices and braising liquid to the crock. Add water to cover. Cook on low and leave for a good part of the day. The meat will fall off the bones.
3. Peel the delicata squash (2 small or one large). Quarter lengthwise, scoop out the seeds. Slice each quarter into half-inch thin slices.
4. Turn off the crockpot. Transfer most of the liquid from the crockpot to a large saucepan, and cook the sliced delicata squash, covered, in this liquid for about 10 minutes, until it is soft. While the squash cooks, cook two cups of your favorite noodles in another pot.
5. Trim the gristle and any remaining fat from the meat and cut into small pieces. Cut the cooked potatoes and kale into bite size pieces.
6. When the squash is soft, add the beef, potatoes, kale, and any remaining liquid from the crockpot to the pan of squash. Add soy sauce, and a teaspoon of artisan balsamic vinegar. Cook a few minutes until everything is heated through. Taste and adjust seasonings (salt, pepper, etc.)
7. For each serving, put some noodles into a large soup bowl and ladle in the beef, broth and vegetables.