Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead.

6 beef short ribs on the bone, about 3-4 lb

1 large sweet yellow onion, diced

2 stalks celery, diced

1 jalapeño pepper, minced

4 cloves garlic, halved

Marinade:

1/4 cup red miso

1/4 cup soy sauce

1/4 cup pale dry sherry or Mirin rice wine

1 Tbsp sesame oil

1 Tbsp honey

2 cloves garlic, minced

Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag.

Whisk together the marinade.

Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator.

Preheat oven to 375F. Drain ribs from marinade, reserving the marinade.

Brown ribs, in two batches, in a dash of canola oil in a Dutch oven.

Set ribs aside in a bowl when browned on both sides. Sauté the onion, celery and pepper in the remaining oil in the Dutch oven until nicely browned, about 5-8 minutes.

Add garlic to the Dutch oven and cook another 2-3 minutes. Return ribs to Dutch oven and add remaining marinade. Add a dash of water if necessary to bring liquid level up to about 3/4 of the way to the top of the ribs.

Bring liquid to a gentle boil. Cover Dutch oven and place in heated oven. Bake about an hour, turning ribs once or twice, until meat is falling off the bone.

Serve with white rice if desired (the ribs are so flavorful, simple white rice balances the dish well). Serves 4.

Cook's Note: There are endless variations you can make. I like to add red pepper to this dish as well, for a festive presentation.

I've made this dish many, many times and am inspired by Samin's inscription of my copy of her cookbook: "Eric, Keep on Ribbin'!"

The Blogger with chief and author Samin Nosrat

at Omnivore Books signing,

October 2018, San Francisco

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog