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Slow-Roasted Martini Short Ribs

from Kathy Casey's Northwest Table by Kathy Casey
Slow-Roasted Martini Short Ribs

Ingredients:
4 1/2 to 5 pounds beef short ribs (about 8 pieces)
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup dry white vermouth
1/4 cup gin
1/4 cups low-sodium beef broth or homemade beef stock
5 juniper berries, crushed

Topping:
1 tablespoon minced lemon zest
1/4 cup coarsely chopped pimiento-stuffed green olives
1/4 cup coarsely chopped fresh flat-leaf parsley
10 pickled cocktail onions, chopped
2 teaspoons gin

2 tablespoons cornstarch
2 tablespoons cold water
Gin for sprinkling (optional)

This and many other wonderful recipes may be found in
Kathy Casey's Northwest Table
by Kathy Casey from Chronicle Books



Beef short ribs is a cut of meat that doesn't get as much play as it should on the home dinner table nowadays. A bit old-fashioned but so big-flavored that chefs have rediscovered them, mouth-watering short rib presentations can often be found on fall and winter menus. I decided to try a distinctive preparation with a cocktail take-off... hence the title. When served, the ribs are sprinkled with a fun-flavored topping-chopped lemon zest, stuffed green olives, parsley, and cocktail onions-sort of a martini a la gremolata! Fluffy garlic whipped potatoes and an icy martini are the consummate companions to this hearty dish.

Preheat an oven to 325°F. Season the ribs on all sides with the salt and pepper.

In a heavy Dutch oven or large, wide pan with a lid, heat the oil over medium to medium-high heat. Brown the ribs in 2 to 3 batches, for about 2 minutes per side, or until browned on all sides. Transfer the ribs to a plate.

Combine the vermouth, gin, and broth and stir the liquid into the pan. Bring to a simmer and stir to scrape up all the browned bits. Return the ribs to the pan, along with any accumulated juices, and add the juniper berries. Cover and bring just to a boil.

Transfer the pan to the oven and cook for about 2 1/2 hours, or until the meat is tender. (Halfway through the cooking time, rearrange the ribs so that all sides get time in the braising liquid.)

When done, remove the ribs from the pan; pull out the bones, and peel away the connective tissue, if desired. Arrange the meat on a platter and keep warm. Skim the fat from the cooking liquid, then cook to reduce the defatted sauce to about 2 cups.

While the sauce is reducing, make the topping. In a small bowl, mix the lemon zest, olives, parsley, cocktail onions, and gin and set aside. (Or, make ahead and refrigerate until 30 minutes before serving.)

In a separate small bowl, whisk the cornstarch and water to make a slurry, then whisk into the sauce and return to a boil to thicken. Taste the sauce and correct the seasoning if needed. Ladle the sauce over the meat and sprinkle with the topping mixture, and a little gin, if desired.




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