Serves6
- Active time:30 min
- Start to finish:3 3/4 hr
October 2008
In our Flatiron Steaks with Creamy Juniper Sauce and Hash Browns, juniper stands front and center, injecting the dish with its woodsy, ginny perfume. In this equally beefy recipe, the spice plays a much different role. Although a generous amount of juniper is called for, the result is much more restrained, adding a je ne sais quoi depth to the short ribs. Subtle yes, but if the juniper weren't there, we would certainly miss it. These wonderful ribs are delicious with mashed potatoes, which happily lap up the meat's savory juices.
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5
lb
short ribs
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4
tablespoons
olive oil, divided
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2
medium onions, coarsely chopped
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3
carrots, cut into roughly 1-inch pieces
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2
celery ribs, cut into roughly 1-inch pieces
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2
garlic cloves, sliced
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1
Turkish or 1/2 California bay leaf
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2
tablespoons
juniper berries, chopped
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1
cup
dry red wine
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1
qt
reduced-sodium chicken broth
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Preheat oven to 350°F with rack in middle.
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Pat short ribs dry and season with 2 1/2 tsp salt and 1 tsp pepper. Heat 2 Tbsp oil in a wide 6- to 8-qt heavy pot over medium-high heat until it shimmers. Brown ribs in 2 batches, transferring to a plate.
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Discard fat from pot, then add remaining 2 Tbsp oil and cook onions, carrots, celery, garlic, bay leaf, and juniper over medium heat, stirring occasionally, until vegetables are softened and starting to brown, about 8 minutes.
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Add wine and boil until reduced by half. Return ribs to pot along with chicken broth. Bring to a simmer, then cover and braise in oven until meat is fork-tender, 3 to 3 1/4 hours.
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Remove ribs from pot and set aside. Let cooking liquid stand briefly, then skim fat from top. Return meat to sauce and gently reheat. Discard bay leaf.
Cooks’ note: Ribs can be braised 3 days ahead, fat discarded, and chilled (covered once cool).
