recipe and photography by BILLY DOUKAS

I love beef short ribs. In this recipe, the incredibly beefy flavor is enhanced with a slightly heated spice combination, a touch of tomato, a little Chianti, and caramelized onion, covered and simmered for several hours. This is a perfect dish for entertaining smaller gatherings, or just treating yourself during the cold months.

I was delighted to find short ribs at Bourque's market in Lewiston, where they were priced less than in the supermarket. The meat was very fresh and expertly cut. When I requested smaller 4” to 6” lengths, Bourque’s obliged.

Short ribs are not the leanest of cuts, which makes them ideal for searing, then slow cooking until the meat almost falls off the bone. To achieve the crust and succulent tender quality, I sear and braise in a stovetop tagine, but a Dutch oven also suffices. The tagine is much easier and more effective for basting.

The braising liquid is the star of this wintry comfort food, which screams for mashed potatoes on the side! For an edge, I mixed chopped chilis and sweet mango chutney into mashed russets, and spooned the braising liquid atop like gravy. The spicy sweetness of the masala is a perfect match for the meat flavor of the ribs. Mashed potatoes are also quick and easy to prepare.

BEEF SHORT RIBS
Serves 4
Prep time: 30 minutes
Cooking time: 2 ½ to 3 hours

Ingredients
4 pounds of beef short ribs (bone-in, of course)
2 or 3 ribs per serving
2 tablespoons of olive oil
2 tablespoons of paprika
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 teaspoons red pepper flakes
½ teaspoon cayenne pepper
2 tablespoons dried thyme
2 teaspoons black pepper
2 teaspoons Kosher salt
4 large yellow onions, sliced 1/8-inch thin 
4 tablespoons minced garlic
2 cups of beef broth
¼ cup brown sugar
¼ cup Worcester sauce
2 tablespoons soy sauce
4 ounces tomato paste
½ cup Chianti wine

Masala Mashed Potatoes
4 large russet potatoes, peeled and cut into 1-inch chunks
½ cup fresh cilantro, chopped fine
½ teaspoon dried mint
1 red chili, chopped fine
1 green chili, chopped fine
6 tablespoons butter, divided
2 tablespoons mango chutney
1 teaspoon black pepper
1 teaspoon salt
1 cup whole milk

Beef Rib Preparation
Mix the paprika, garlic powder, onion, dried thyme, red pepper flakes, salt, cayenne, and black pepper in a bowl and season the short ribs all over. Heat the oil in a tagine or Dutch oven over high heat. Add the seasoned ribs and sear on all sides, which will take approximately 10 minutes. Set the ribs aside and add the onions and garlic. Cook over medium heat until soft and slightly caramelized, about 4 minutes.

Add broth, tomato paste, sugar, soy sauce, Worcestershire sauce, and Chianti wine to a bowl, mixing well with a whisk. Pour the mixture into the tagine (or Dutch oven), reduce the heat to low and add the ribs, bone side up. Cover and cook in the oven until the rib meat is very tender, approximately 2 ½ to 3 hours, while occasionally rotating and spooning on liquid. The meat will easily be pulled off the bone with a fork when done.

Place 2 or 3 ribs on individual serving plates and add Masala Mashed Potatoes. Set the cooking liquid and cooked onions on the stovetop. Carefully skim off solidified fat from the top and discard it, reheat quickly to a boil, and spoon over short ribs and potatoes if desired.

Note: If using a Dutch oven, set the temperature to 350 degrees F. Place in the lower-middle part of the oven. Cover, rotate, and braise for 2 to 2 ½ hours, checking frequently the last hour to prevent overcooking.

Masala Mashed Potatoes
When the beef short ribs have reached the last half hour mark, cook potatoes in slightly salted boiling water until tender. Sauté the red and green chilis in 2 tablespoons of butter. Once confirmed that the short ribs are nearly done, drain the potatoes and quickly mash thoroughly. Add butter, ¾ of the cilantro-mint and chili mixes, milk, salt, and pepper, and whip with a whisk. Place the hot mashed potatoes onto the serving plates and garnish with the remaining masala mix.

Sides and Pairings
A peppery arugula salad with pears, goat cheese, blue cheese, and accompanied by walnuts. Dress with olive oil and toasted sesame oil. Finish with lemon juice.

Chianti wine pairs perfectly. Excellent choices are Mazzei Fonterutoli Chianti Classico and Santa Magherita Chianti Classico Riserva, both from the rolling hills of Chianti, Tuscany.

Two of the best Maine brewery offerings recommended are Curieux, a Belgian Tripel from Allagash Brewing Company, Portland, and a chilled bottle of Maine Beer Company’s “Lunch” IPA, Freeport.

bourquesmarket.com