7 POUNDS BEEF SHORT RIBS
1/4 CUP GRAPESEED OIL
1 LARGE YELLOW ONION DICED
3 LARGE CARROTS PEELED AND DICED
1 STALK CELERY TRIMMED AND DICED
3 CLOVES OF GARLIC PEELED AND SMASHED
1 INCH PIECE OF GINGER PEELED AND SMASHED
2 CUPS PORT
2 CUPS RED WINE (THE RULE OF COOKING WITH WINE, IS USE WHATEVER WINE YOU WOULD DRINK. "COOKING WINE" YOU WOULD NOT DRINK. WELL, SOME OF YOU WOULD, BUT MOST WOULD NOT )
8 OUNCE JAR OF ITK'S "DIRTY LITTLE SECRET"
1 1/4 CUP TOASTED SLIVERED ALMONDS, (ALWAYS TOAST YOUR NUTS)
4 OUNCE CRIMINI MUSHROOMS (BABY PORTOBELLO MUSHROOMS)
1/4 bundle of ITALIAN OR "FLAT LEAF" PARSLEY* plus a little for garnishing
4 SPRIGS FRESH TYME*
1 BAY LEAF*
PEEL OR WHOLE ZEST OF ONE ORANGE
4 CUPS BEEF, VEAL, OR CHICKEN STOCK ( I USED BEEF)
2 CUPS DRIED PITTED PRUNES
1. Heat oven to 325 degrees. Season short ribs with ITK'S "Cook's Line" Seasoning. Place a heavy wide pan over medium-high heat. Add the grapeseed oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.
2. Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown (caramelize), about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon to “de glaze". Simmer until reduced by half, about 10 minutes.
3. In a large Dutch oven or heavy braising pan (Yea, you get to use your Le Creuset!!) , combine the Dirty Little Secret, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up the parsley with the thyme, bay leaf, and orange peel... add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled.
4. Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups prunes. Place over medium-low heat, stirring occasionally, until gently reheated, and prunes have plumped. Garnish with chopped parsley and the 1/4 cup of extra almonds.
This was WONDERFUL with mashed potatoes. Would also be great with Sherried Tomatoes or egg noodles.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty