Melba's American Comfort by Melba Wilson

Author:Melba Wilson
Language: eng
Format: epub
Publisher: Atria Books

WINE-BRAISED SHORT RIBS of BEEF

Short ribs, to me, are the filet mignons of comfort food and great for wowing guests. This is my mom’s recipe, and we would eat it on special occasions like holidays and birthdays. These ribs are stick-to-your bones good, something I think of eating when it’s really cold out and I’m craving a truly hearty meal. My mom has always been big on marinating red meat. She hated the idea of biting into a nice cut of beef only to discover that—whoa—it had absolutely no taste, and she believed that marinating was the way to ensure flavor.

If you want a quick fix, this is not the recipe for you. This one is a labor of love; you have to take your time and cook it slow and long. When I cook these at home, I braise them for a good three and a half hours. I suggest you pour yourself a glass of the same red wine you use in the recipe, put on some nice music, and relax. It’s all about the seduction of spices and enjoying the dream. Our criterion at Melba’s is that nobody should have to use a knife; the meat should just fall off the bone. That extra hour of slow cooking really pays off.

MAKES 4 TO 6 SERVINGS

2 tablespoons minced fresh rosemary leaves, from 1 large or 2 medium sprigs

2 tablespoons minced fresh thyme leaves, from 3 or 4 sprigs

2 cloves garlic, peeled and chopped

1 tablespoon coarse salt

1 teaspoon freshly ground black pepper

12 to 16 short ribs of beef (about 41/2 pounds)*

1 tablespoon vegetable oil, or more as needed

1 (750-ml) bottle dry red wine

4 cups beef or chicken stock

2 bay leaves

Water, as needed

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