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Colicchio's beef short ribs

Sometimes you read a recipe and just know: This is going to be a real improvement over any previous version of this dish. These Tom Colicchio short ribs are a perfect example. I'd noted a few weeks ago my desire to tackle them and compare to other short ribs recipes, so here you go. Look great, no? They taste even better.

The main improvement here is browning the ribs the day before and then marinating them overnight with vegetables and red wine. This really lets the flavor seep in. While it requires some foresight to get started the day before, the combined effort is no greater than the usual short rib braise. The next day you just pull them out of the fridge, braise them for a couple hours, blast them under the broiler for 10 minutes and then cook down the sauce to pour over top.  The result of the long, uncovered braise followed by the time under the broiler is a pot full or almost ink-black ribs.  They look pure and beautiful and taste as beefy as you'd expect.

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Meat Andrew Bartholomew Meat Andrew Bartholomew

Beef short ribs

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I'll admit to being a bit of a short rib fanatic. Grilled, braised, stuffed inside pasta, shredded on top of polenta -- I just can't resist their many hearty charms. For some reason yesterday I got a fiending for short ribs, so here they are. (Part of me regrets not having spent some time looking into recipes in advance, as this one from Tom Colicchio looks incredible but requires planning a day ahead.)

I've tried a lot of braised short rib recipes and so far the best I've found is from The Silver Palate. Whereas a lot of options rely on reducing red wine, this one uses red wine vinegar. The result is a brighter tomato sauce with something bordering on tartness, which resists some of the unavoidable heft of the beef. (Some people may be turned off by this. If so, just substitute red wine for some or all of the vinegar.)

Here is the link for the recipe.

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Grilled hanger steak

1/4 cup soy sauce​

1/4 cup red wine vinegar​

1/4 cup olive oil​

1 tbsp honey​

2 cloves garlic, minced​

1 tbsp thyme, shopped​

1 tsp dried oregano​

1 tsp black pepper​

Hanger steak​

How to​

I owe this ​one to Whitewater Cooks at Home, which above all is an awesome summer cookbook here on the East Coast. Those West Coasters don't know how good they have it!

​Whisk together all of the above ingredients. Pour it over over the hanger steak in a bowl, and leave it in the fridge to marinate overnight. The next evening, toss it on the grill for ten minutes or so, let rest for ten more, and dig in. This is great served with some sort of acidic sauce -- sharp salsa verde, maybe a citrus aioli, or anything else that fits the bill.

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