Glazed Short Ribs

Name: Glazed Short Ribs
Yield: Serves 8
Ingredients: 3 cups dry red wine; 7 1/2 pounds bone-in short ribs, separated into whole ribs; Kosher salt; 2 whole heads garlic, cut in half through their equators; 5 large fresh shiitake mushroom caps, halved; 2 carrots, peeled and chopped; 2 medium yellow onions, peeled and quartered; 1 small celery stalk, chopped; 4-inch piece fresh ginger, peeled and sliced; 11 whole allspice berries, lightly crushed; 1 cinnamon stick; 1 (6 × 5-inch) sheet konbu (see Pantry, page 253); 1/2 small bunch fresh thyme (1/4 ounce); 10 1/2 cups chicken stock, preferably homemade; 6 tablespoons red wine vinegar

January 24, 2012

I love meaty short ribs, but I don’t want the fuss of browning the ribs before braising them at home. To get that same rich, caramelized flavor, I simply cook the beef with konbu. Notable for its umami, this one ingredient can deliver the same depth of flavor that comes from searing meat. I do labor over these ribs, though; at the end, I keep glazing them until they shine. Serve with Honey-Glazed Parsnips (page 201) for an inspired combination.

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