Anne Burrell’s Favorite Holiday Recipe
“Its one of my favorite winter dishes, specifically for the holidays, because you can get it started, toss it in the oven and in a few hours, you have a spectacularly delicious meal that makes your entire house smell wonderful and inviting. Shortribs aren’t hard to make — you can even start them the day before (and as far as cuts of meat go, they are a great bang for your buck). The dish is so full of flavor that with some minimal effort, you end up with a fantastic tasting dish and everyone thinks you’re a superstar. And the best part — you still get to enjoy the holidays with your family and not get stuck in the kitchen while everyone else is celebrating.”
- 6 bone-in short ribs (about 5 3/4 pounds)
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 ribs celery, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic, smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
How to make it 3 hours, 55 minutes
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375°F.
While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid. Serves 8.
Anne Burrell is the host of Food Network‘s Secrets of a Restaurant Chef airing Saturdays at 10:30am ET/PT and the new primetime series Worst Cooks in America, premiering January 3rd at 10pm ET/PT
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