Never mind that September is the “real” summer in San Francisco. As you may know, in the Bay area our summer months are characterized by mist and fog and accessorized with fleece. September and October are the glorious weather months, brandishing golden sunshine, warm days and air as soft as butter.
Even still.
Once school starts up and Labor Day is crossed off the calendar, I can’t help myself. I start fingering my woolies, eyeing the fireplace, and reaching for my Dutch-oven. Sundays become slow-food days, meant for braises, stews and roasts, accompanied by squidgy mashes and bubbling gratins, with the aroma of meat and spice wafting through the house. It may be warm outside in San Francisco, but the smells of fall are in the air – and in the kitchen.
Braised and Glazed Short Ribs
Serves 4 to 6
8 4-inch short ribs with bone, 3 1/2 – 4 pounds
Salt
Freshly ground black pepper
Olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1/2 medium daikon radish, peeled and chopped, about 1 cup
4 garlic cloves, chopped
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chipotle chili powder
1 750-ml. bottle full-bodied red wine
1 6-ounce can tomato paste
1/4 cup soy sauce
Heat oven to 325 F (170 C). Sprinkle the short ribs all over with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or large heavy oven-proof pot with lid over medium-high heat. Brown the short ribs on all sides, in batches, without overcrowding the pan. Transfer short ribs to a plate. Pour off all but 1 tablespoon fat from the pot. Add onion, carrot, daikon and garlic. Sauté over medium-high heat, scraping up brown bits, until vegetables brighten in color and begin to soften, 2 to 3 minutes. Add paprika, cumin, coriander and chili powder. Sauté until fragrant, 1 minute. Add remaining ingredients, stirring to blend. Return short ribs to the pot, submerging in the wine. Bring to a boil, then reduce heat and simmer 2 to 3 minutes to allow the alcohol to burn off. Remove from heat and cover. Transfer pot to oven. Cook for 3 hours, or until meat is tender, stirring occasionally. Remove pot from oven and increase oven temperature to 425 F. Transfer short ribs to a roasting pan or baking dish. Bring sauce to a boil over medium-high heat. Cook until thickened and reduced by half, about 10 minutes. Brush the meat with the reduced sauce. Place roasting pan in oven and roast ribs until they are glazed and beginning to crisp, about 15 minutes. Serve with Sweet Potato Mash.
If you like this, you might enjoy these recipes:
Beer-Braised Chipotle Short Ribs from TasteFood
Korean-Braised Short Ribs from Appetite for China
Beef Bourguignon from TasteFood
Slow-Cooker Shredded Beef Tacos from Kalyn’s Kitchen
Ginger and Scallion Beef from Rasa Malaysia