September 16, 2018–I have no idea why I wanted short ribs today but I couldn’t stop thinking about them. The first time I ever made short ribs was Christmas 2016. Mel, Christopher, and I were spending the holiday at Tanya’s house in Dallas. I was fortunate enough to find all the ingredients at Safeway. After finding the recipe I previously used I prepared my mise en place.
Before braising the short ribs I seasoned them with salt and pepper then seared them in a Dutch Oven to lock in the flavor.
After removing most of the oil I browned the vegetables until they were soft, added flour and tomato paste then deglazed the pot with some dry red wine. After incorporating the fond I re-added the meat and cooked until the wine was reduced by half. Next came the garlic and all of the fresh herbs. After 2+ hours in a 350 degree oven the house was smelling amazing!
Now when I made these for Christmas we ate them right off of the bone but this time I wanted to do something a little different. I rub garlic on pieces of fresh baked ciabatta bread then toasted it in the oven. After the bread was done I put shredded short-rib on top of then sprinkled chopped parsley and parmesan cheese on top.
Suffice it to say, these short rib crostini’s were…the…BOMB!
