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A Hearty Short-Rib Dinner for Four

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Rich, tender short ribs are the perfect centerpiece to a warming winter menu.

These rich, tender short ribs are the perfect centerpiece to a warming winter menu. To accompany the ribs and mashed potatoes, try either the basic Sautéed Swiss Chard, or the bright, garlicky gremolata variation. You can tailor the timeline to your needs, making the dessert either while the ribs braise or up to two days in advance.

Menu Timeline

One day in advance:

  • Make the red wine marinade, trim the short ribs and marinate them overnight.

Three-and-a-half hours before dinner:

  • Brown the ribs, cover, and put in the oven to braise.
  • Make the lemon pudding (this can also be done one or even two days ahead).

Forty minutes before dinner:

  • Remove the ribs from oven, tent with foil to keep warm.
  • Boil the potatoes.
  • Wash, dry, and trim the Swiss chard.
  • Make the sauce with the ribs’ braising liquid.
  • Make the gremolata, if using.

Ten minutes before dinner:

  • Mash the potatoes with the cream and butter.
  • Sauté the Swiss chard and toss with gremolata, if desired.
  • Spoon the sauce over the ribs and serve.

After dinner:

  • Whip the cream and garnish the lemon pudding.

Shopping List

Fresh Produce

  • 2 lb. Swiss chard (about 2 bunches)
  • 2-1/2 lb. Yukon Gold or Yellow Finn potatoes
  • 1 medium or large yellow onion
  • 1 medium carrot
  • 1 medium rib celery
  • 1 small orange
  • 2 medium lemons (3 if you’re making the Swiss chard with gremolata)
  • 1 bunch fresh thyme
  • 1 bulb garlic

Meat, Eggs & Dairy

  • 4 to 5 lb. meaty, bone-in beef short ribs (see How to Buy Short Ribs)
  • 4 large eggs (you’ll only need the yolks)
  • 9 Tbs. unsalted butter
  • 2/3 cup light cream
  • 2-1/4 cups whole milk
  • Whipping cream to garnish pudding (optional)

Other Groceries

  • 2 cups low-salt chicken or beef broth
  • 750-ml bottle hearty dry red wine, such as Zinfandel
  • 1/4 cup cornstarch
  • 2 Tbs. tomato paste
  • candied violets to garnish pudding (optional–available at www.cheftools.com)

Pantry Staples

  • 5 Tbs. extra-virgin olive oil
  • 2 Tbs. red-wine vinegar
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 bay leaves
  • 1/4 tsp allspice berries
  • 4 whole cloves
  • pinch crushed red chile flakes
  • Kosher salt
  • black peppercorns

The Menu


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