Here's his recipe with a couple changes:
4 pounds bone-in short ribs
salt and pepper
chayenne (my addition)
chili pepper (my addition)
4 tablespoons olive oil
2 small onions, peeled and sliced
2 carrots, peeled and coarsely chopped
2 celery stalks, chopped
1 2-inch piece fresh ginger, peeled and sliced thinly
2 garlic cloves, peeled and chopped
1 stalk lemongrass
1 1/2 cups red wine, pinot noir preferably
1 cup strong coffee (my addition)
1 14-oz can diced tomatoes with juice
2 tablespoons brown sugar
2 tablespoons parsley, chopped
3 tablespoons tomato paste
3 cups beef stock
1 sprig fresh sage
- Preheat the oven to 350F.
- Heat olive oil in a 5-quart saute or casserole pan over high heat.
- Lay the short ribs out on a clean work surface and season all sides with salt, pepper, chayenne and chili pepper.
- When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs.
- Once browned on all sides, remove ribs with tongs and place on a baking tray.
- Add onions, carrots, celery, ginger, and garlic to the same pan.
- Smash the lemongrass stalk with the back of the knife, slice, and add to pan. Saute vegetables for 2 minutes, or until softened.
- Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.
- Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock, coffee and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight-fitting lid.
- Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.
- When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.
- Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.
- Serve ribs with sauce over polenta and bok choy.