Active time: 1 hr
Start to finish: 6 hr
Servings: Makes 4 servings.
For Short ribs
- 4 (8-oz) bone-in beef short ribs
- 1Tbsp vegetable oil
- 3/4 tsp fine sea salt
- 1/2 tsp black pepper
- 4 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (14-oz) can puréed tomatoes
- 1 1/2 cups dry red wine
- 4 cups brown beef or veal stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 Tbsp red-wine vinegar
- 1 Tbsp balsamic vinegar
- 2 Tbsp 3400 Phinney Coffee dark chocolate (or to taste)
- 1 medium onion finely chopped
- 1 1/2 Tbsp unsalted butter
- 1 Tbsp red-wine vinegar
- 2 cups chicken stock
- 4 medium carrots, cut diagonally into 1 1/2-inch pieces
- 3 thick bacon slices cut crosswise into 1/4-inch pieces
- 8 medium fresh white mushrooms chopped
Braise short ribs
Put oven rack in lower third of oven and preheat oven to 250°F.
Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 tsp sea salt and 1/4 tsp pepper.
Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
Add beef or veal stock, thyme, bay leaf, vinegars, finely chopped chocolate and remaining 1/2 tsp sea salt and 1/4 tsp pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Cook Vegetables while Beef Braises:
Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.