In the kitchen with Lance Barto of Strings
"This is the perfect hearty recipe to help warm your body from the chill in the air," says Lance Barto, the executive chef of Strings and the subject of this week's Chef and Tell interview.
Lance Barto in his kitchen at Strings
Braised Short Ribs
3 pounds short ribs, bones, fat and silver skin removed. (If the ribs come bone-in, you can cut them out, and throw them in the braise to give it extra body)
1 carrot, chopped
1 yellow onion, peeled and chopped,
7 stalks of celery, leaves removed and chopped
1 leek, chopped
6 brown anchovies
1 tbsp peppercorns
1 sprig thyme
1 sprig rosemary
1 bay leaf
2 cloves garlic, peeled and chopped
1/2 cup red cooking wine
3 cups chicken stock or low sodium chicken broth
Kosher salt to taste
Canola Oil - for glazing the pan
Cheesecloth - one package
1. Preheat the oven to 250 degrees.
2. Cut the ribs into 8-10 ounce portions, and generously season the beef with Kosher Salt on all sides.
3. In a heavy saucepan, sear the ribs over a high heat until the beef becomes "crispy" on the outsides.
4. Place the seared ribs in the bottom of a dutch oven. Cover the beef with cheesecloth large enough to go over the edges of the pan.
5. Place all the vegetables (carrots through the leeks) on top of cheesecloth.
6. Place the peppercorns, thyme, rosemary, anchovies, bay leaf and garlic over the cheesecloth. Bring the edges of the cheesecloth together and twist it closed.
7. Add chicken broth/stock and red wine to the dutch oven. The beef should be just barely submerged by the liquid. If needed, add a little water to cover the beef.
8. Place the dutch oven on top of a burner on high heat until it comes to a boil, then Immediately remove it from the burner.
9. Cover the mixture with a lid or aluminum foil and place in the 250 degree oven.
The braise should take about 4-5 hours. After three hours, begin to check the beef every 30 minutes. When the beef will easily shred when poked with a fork, remove it from the oven and let rest for an hour.
Remove the sachet of vegetables and aromatics and discard. Carefully separate the ribs from the jus and set aside. In a saucepot, reduce the braising liquid until it's thick enough to coat the back of a spoon. Season with salt and pepper
Serve the ribs with the reduction of the braising liquid and, if you want, accompaniments. like mashed potatoes, grits, polenta, or roasted root vegetables.