Slowly braised short ribs are really good. The result is like a less gelatinous variant of braised ox cheeks.
For the smoked pork belly in this recipe I used an excellent mild warm smoked variant. Thick slices briefly grill it in a dry pan to get it charred.
I wanted something tangy and savoury to go with the short ribs. A salad with grilled carrots and leeks. Dressing with grilled garlic, dijon mustard, vinegar and olive oil. Season with salt and pepper. The garlic is grilled in their skin until soft and mushed with a knife.
You will need
- 1 kg short ribs in large pieces on the bone.
- 1 onion, chopped.
- 1 carrot, chopped.
- 1 – 2 sticks of celery. Chopped.
- 2 cloves of garlic. Roughly chopped.
- 1 tbsp flour.
- Smoked pork belly. 2 chopped slices to the sauce. A couple of thick slices to serve.
- Olive oil.
- 1 dried smoked chili. I used serrano.
- 1 star anise.
- A couple of cloves.
- A bouquet garni of fresh thyme, fresh parsley and bay leaf.
- 1 dl rum.
- Half a bottle red wine.
Do like this
- Put the meat in room temperature.
- Warm the oven to 125 C
- Season the meat with salt and pepper and fry the meat in a hot skillet to get good colour.
- Put the meat aside, remove most of the fat, lower the temperature and add the onion, carrots, celery, garlic and pork belly. Season with salt. Slowly fry until vegetables is soft and has some colour.
- Add the flour, stir an fry a couple of minutes.
- Put the meat back. Raise the temperature, add the rum, bring to boil and burn of the alcohol.
- Add the wine, chili, start anise, clove and bouquet garni. Bring it to boil, put a lid on and put it in the oven.
- Let the stew simmer until the meat is fork tender, 3 – 4 hours.
- Pick up the meat and strain the sauce. Remove the fat from the surface. Put the meat back in.
- Grill the pork belly and add to the stew.
- Serve with the carrot salad.