Suzanne Goin has been serving short ribs at her Los Angeles restaurant Lucques since it opened 12 years ago, and her diners won’t let her take them off the menu. In this version, they’re braised in red wine and port until falling-off-the-bone tender. Then, in a surprisingly delicious twist, the ribs are topped with a fresh, feta-spiked salsa verde, taking the dish to a whole new level.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat an 8-quart Dutch oven or other heavy-duty pot over high heat for 3 minutes. Pour in the olive oil, and when it just begins to smoke (after about 1 minute), add as many short ribs as will fit in the pan in a single layer. Sear on the three meaty sides until browned, about 3 minutes per side. Transfer the browned short ribs bone side up to a large bowl. Repeat with the remaining short ribs, reducing the heat to medium high if necessary.
Reduce the heat to medium, add the onion, carrot, celery, bay leaves, and thyme sprigs to the pan and cook, stirring to scrape up the browned bits from the bottom of the pan, until the vegetables begin to brown around the edges, 6 to 8 minutes. Add the port and balsamic vinegar and then the red wine. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the liquid is reduced by half, about 10 minutes.
Add the beef broth and return to a boil. Return the short ribs and any accumulated juice to the pot, making sure the vegetables are in the broth and not on the short ribs (the short ribs should be nearly submerged). Tuck the parsley sprigs in around the meat, seal the top of the pot with aluminum foil, and cover with the lid. Put the pot in the oven and braise until the meat falls away from the bone when poked with a paring knife, about 3 hours. Remove the short ribs from the oven and set aside for 30 minutes.
Put the capers in a medium bowl and use a fork to mash them. Using a rubber spatula, scrape the sauce from the food processor over the capers. Whisk in the remaining olive oil, 1 tsp. salt, and 1/4 tsp. pepper, and then add the feta. Season to taste with salt and pepper.
Divide the short ribs among 6 bowls. Moisten with some braising liquid, drizzle with the feta salsa verde, and serve.
Round out the meal with a simple salad of mixed greens and warm bread.
I made this with a less fatty beef and it turned out amazing!! This is my go to recipe for company!
Wow! The short ribs were perfectly tender, falling off the bone and the salsa verde complimented it so wonderfully. Definitely a dish worth making again.
We love beef short ribs and have made many fabulous recipes. We weren't able to do the Salsa Verde as we unexpectedly had company that wouldn't try anything that adventurous. However, we prepared the short ribs as per the directions and they were the BEST we've ever had - the sauce is marvelous. We had the leftovers the next day as pulled BBQ beef rolls - wonderful!
I used smaller ribs and half the recipe. It was simply fantastic. The salsa absolutely makes the dish. Perfection.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?