AROMATIC SHORT RIBS WITH ROOT VEGETABLES
Simply Ming One-Pot Meals
by Ming Tsai
I live in New England, and when the frost builds up on the windows, I make this stick-to-the-ribs (no pun!) dish. It's full of good things—chewy short ribs and sweet root vegetables cooked until their flavors meld into a deeply delicious whole. It's also easy to do: once everything's in the pot, you can forget about the dish until it's time to eat, which, trust me, you'll definitely want to do. Serve this with crusty bread for sauce-mopping.
Serves 4
INGREDIENTS
1½ cups all-purpose flour
1 tablespoon chili powder
6 single-rib short ribs or 3 double-rib
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into i-inch dice
2 tablespoons minced garlic
1-pound bag carrot nubs
6 celery stalks, split lengthwise and halved if large
1 celeriac (celery roof), peeled and cut into 1-inch dice
1 large sweet potato, cut into 1-inch dice
1 large parsnip, roll-cut into 1-inch pieces or cut conventionally
2 tablespoons naturally brewed soy sauce
DIRECTIONS
1. In a large shallow plate, combine the flour and chili powder. Season the ribs with salt and pepper and dredge in the flour mixture.
2. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, shake the excess flour mixture from the ribs, add them to the pot, and cook, turning once, until browned, about 8 minutes. Set the ribs aside.
3. Add the remaining oil to the pot, and swirl to coat the bottom. When the oil is hot, add the onions and garlic and saute, stirring, about 3 minutes. Add the carrots, celery, celeriac, potato and parsnip. Season with salt and pepper. Add the ribs, soy sauce and enough water to almost cover the ingredients. Taste and adjust the seasoning, if necessary. Cover and cook over medium heat until a paring knife passes through the meat easily, about 3 hours (Quick Tip: cook in a pressure cooker, over medium-high heat, for 1 hour.) Transfer the ribs and vegetables to a large bowl and serve.
To Drink: A big red wine, like Aramis "Black Label" Shiraz from Australia.
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