Susan Loves Short Ribs

Braised Short Ribs with Onions, Curry Leaves, and Unsweetened Coconut Flakes.

Susan loves salmon, too. Pasta and meatballs. Haddock.

She loves all the meals I make. I am the chef. She is my Sous Chef. Or, if you prefer, my “Sue Chef.” In fact a few days ago she came home from food shopping with a some dry salami, olives and sweet peppers to add to the pizza I was making that evening.

She’s always finding recipes for me. Clipping them from newspapers and magazines and finding them online. She found the Short Rib recipe in Bon Appetit magazine when she was at The Lift having her hair cut and colored.

Quoting from the magazine:

“Two ingredients make these braised short ribs stand out: fresh coconut and curry leaves. Unlike dried coconut, the fresh stuff doesn’t need to be toasted to bring out its natural nutty and sweet flavors (though dried will work just fine here in a pinch). Fresh curry leaves impart a subtle citrusy, nutty, lemongrass-like taste unlike anything else and are an excellent contrast to the richness of the ribs. They are readily available online if you can’t find them at a local market. This is our answer to the classic big, meaty braise.”

Ingredients:

3lb. bone-in beef short ribs

Kosher salt

2 Tbsp. ghee or clarified butter

3 large onions, thinly sliced

4 garlic cloves, finely grated

1 2″-piece ginger, peeled, finely grated

¼cup tomato paste

3 Tbsp. garam masala

3 Tbsp. ground coriander

2 tsp. paprika

1 tsp. cumin seeds

1 tsp. ground turmeric

3 sprigs fresh curry (about 30 leaves)

½ cup fresh or frozen grated coconut or dried unsweetened coconut

2 lb. medium Yukon Gold potatoes, halved lengthwise

¼ cup extra-virgin olive oil

Freshly ground black pepper

Cilantro leaves with tender stems and lime wedges (for serving)

Preparation

Step 1

Pat short ribs dry; season with salt. Heat a dry Dutch oven over medium. Cook ribs until golden brown, about 3 minutes per side. Transfer ribs to a plate with tongs.

Step 2

Preheat oven to 350°. Add ghee to fat in pot and heat until melted. Add onions, garlic, and ginger and mix to coat. Cook, stirring, until onions are softened and starting to turn translucent, about 2 minutes. Stir in a pinch of salt, cover pot, and cook until onions are golden, 8–10 minutes. Uncover and cook, stirring often, until onions are golden brown, 15–20 minutes. Most of the water will have cooked off at this point and there might be some bare spots where the onions could start to burn. If this happens, stir in a splash of water. The liquid will dissolve the cooked-on bits, which onions will reabsorb. Continue to cook, stirring occasionally, until onions are deeply browned and almost blackened around the edges and very soft, 8–10 minutes.

Step 3

Add tomato paste, garam masala, coriander, paprika, cumin seeds, and turmeric to onion mixture, season generously with salt, and cook, stirring, until spices are fragrant, about 2 minutes (you should have a thick dark brown paste). Add curry leaves, coconut, and 3½ cups water and mix to make a thick braising liquid. Return short ribs to pot, nestling in so they are covered in some liquid. Bring to a simmer, cover pot, and braise in oven until liquid is thickened and meat is tender and falling off the bones, about 1 hour and 45 minutes. Remove from oven and set aside.

Step 4

Meanwhile, arrange potatoes, cut side down, on a rimmed baking sheet. Pour in 1½–2 cups water so it covers baking sheet in a thin layer. Cover with a double layer of foil, crimping sides very tightly to seal.

Step 5

When ribs have cooked 1 hour, slide potatoes on a rack just below pot and bake until a fork slides easily through them, about 45 minutes. Let potatoes cool 5 minutes.

Step 6

Increase oven temperature to 500° (or as high as your oven goes). Using tongs, lift up foil at 1 corner; pour off water into the sink (foil will hold back the potatoes). Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let sit until cool enough to handle, then toss to coat. Turn potatoes cut side down again.

Step 7

Roast potatoes until skins are golden and cut sides are deeply browned and crisp, 20–25 minutes. Transfer to a large shallow bowl or platter.

Step 8

Serve reserved short ribs with cilantro and lime wedges and roasted potatoes.

Do ahead: Ribs can be braised 1 day ahead. Let cool; cover and chill.

Note: I skipped steps 4, 5, 6 and 7. Instead, I cooked the potatoes, and some carrots in the same pot with the short ribs.

Bon Appetit!

Italian Wedding Soup

With a twist. The sausage meatballs!

I read about it on the editor of Bon Appetit’s Instagram page.

It is uncomplicated and oh so delicious. Better the next day, too!

Quoting Bon Appetit:

“This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It’s one-pot, one-bowl magic.”

Ingredients

1lb. sweet Italian sausage

¾cup panko (Japanese breadcrumbs), divided

6 Tbsp. extra-virgin olive oil, divided

8 garlic cloves, dividedKosher salt

1 medium head of fennel with fronds

2 medium onions

½tsp. crushed red pepper flakes

½ cup dry white wine

14-oz. piece Parmesan with rind

1 15-oz. can cannellini (white kidney) beans

1 small head of escarole

Directions

  1. Cut shallow slits in each sausage link, then remove sausage from casings; transfer sausage to a medium bowl. Add ½ cup panko, 2 Tbsp. oil, and 2 Tbsp. water. Peel and finely grate 1 garlic clove on a microplane into bowl. Season lightly with salt and mix with your hands until breadcrumbs are evenly distributed.

2. Portion meat into small meatballs about 1″ in diameter (oil your hands to help with rolling if mixture gets sticky) and transfer to a plate. (Note: I made marble-sized meatballs.)

3. Heat 2 Tbsp. oil in a Dutch oven over medium. Add meatballs, spacing evenly apart, and cook undisturbed until first side is dark brown, about 5 minutes. Using tongs, turn meatballs and cook until other side is also well browned, about 4 minutes. Transfer back to plate and set aside.

4. Remove pot from heat and prep the rest of the soup ingredients: First, remove fennel fronds from 1 head of fennel and save for garnishing the soup. Cut fennel head in half lengthwise. Cut a V-shaped notch in each half to remove the core. Place halves cut side down, then thinly slice crosswise.

5. Peel and trim 2 onions. Cut in half lengthwise and coarsely chop.

6. Smash 6 garlic cloves (keep remaining clove for the end) and peel.

7. Place Dutch oven back over medium heat and add fennel, onion, and smashed garlic; season with salt and ½ tsp. red pepper flakes. Cook, stirring occasionally, until vegetables are golden brown and softened, 6–8 minutes.

8. Stir in ½ cup wine and scrape bottom to dissolve any remaining stuck-on browned bits.

9. Add 8 cups water (Note: I used homemade chicken stock.) ; season generously with salt. Slice down along Parmesan rind to remove and add to soup; set cheese aside.

10 .Bring to a simmer, then reduce to a gentle simmer. Cook uncovered until broth is golden and flavorful, 25–30 minutes. Season with more salt if needed.

11. Open 15-oz. can beans and pour into a strainer or small colander. Rinse beans and shake to remove excess water, then transfer to pot along with meatballs. Bring back to a simmer and cook, stirring occasionally, until broth is slightly thickened from beans and meatballs are cooked and have released some of their flavor into the broth, 10–15 minutes.

12. While soup is simmering, separate leaves from 1 head of escarole and rinse to remove any dirt. Tear into small pieces, then stir into soup in batches to wilt. Remove soup from heat.

13. Heat remaining 2 Tbsp. oil in a small saucepan over medium. Finely grate remaining 1 garlic clove into skillet. Add remaining ¼ cup panko. Season with salt and cook, stirring often, until panko is golden, about 4 minutes. Remove from heat.

14. Prepare your other garnishes: Finely grate about ½ cup cheese from reserved hunk of Parmesan (you might not need it all). Finely chop fennel fronds.

15. Taste soup and season with salt if needed. Ladle soup into bowls and top with chopped fronds, grated cheese, and toasted panko.

Here I am about to add the escarole.