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

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog