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Braised Short Ribs – yields 6
5 pounds short ribs – trimmed of excess fat
1/4-cup all-purpose flour
2-teaspoons canola oil
2 large onions – diced
4 ribs celery – diced
2 small carrots
3-inch piece fresh ginger – peeled and diced
1/4-cup diced dried dates
1/4-cup fresh thyme leaves – chopped
Large pinch of saffron
4 whole black cardamom pods
1-bottle red wine
1/2-cup fresh Italian parsley leaves
Salt and freshly ground black pepper to taste
Dust the short ribs with the flour.
In a 12-quart pot over a high heat, add the oil. Brown the ribs in two batches. Remove the browned ribs, and pour off any oil that pooled in the bottom of the pot.
Add the onions, celery and carrots to the pot, and cook until lightly browned. Then add the ginger, dates, and the browned short ribs. Mix to combine.
Add the thyme, saffron, cardamom and pour over the wine. Bring the wine to a boil, and then reduce to a simmer. Cover with a lid, and simmer for three to three and half hours. Add the parsley, salt and pepper, and cook uncovered for an additional half hour.