Wednesday, March 28, 2018

My attempt at Craft LA delicious Short Ribs #recipe from author @DarylWoodGerber

From Daryl:

I recently had a lovely dinner with my stepson and his wife at Craft LA.  Chef Tom Colicchio owns the restaurant. It is big into sharing. Little plates of this and that. One of the dishes we had was braised short ribs. The moment I tasted them, I knew I had to find the recipe. They were so savory, so tender. Now, I have to admit, I don’t usually go home from a restaurant and seek out a recipe, but I did for this, and I found one on Food and Wine!

I’m pretty sure it’s authentic because the result was as good as the restaurant version. The recipe on the link above is for a larger group, but for me, I simply made a half recipe, and it worked. I hope it does for you, too.

Mind you, this recipe is not for the faint of heart. It takes a full day to accomplish--okay, not a full day. A night of prep, then a day of waiting, until you finish up and enjoy the meal.

ALSO!  These aren’t "pretty." In the restaurant, it was dark. Well, these are nearly black when they are done. They look charred. They are not. Promise. And honestly – oh, yum!!!  So turn down the lights and enjoy!


Half recipe (serves 2)  (See *Notes below)

1 tablespoon canola oil
2 pounds flank-style short ribs with bones, cut 1-2 inches thick
Kosher salt and freshly ground pepper
1/2 yellow onion, chopped
1 carrot, sliced
1-2 celery ribs, sliced
1-2 garlic cloves, thickly sliced (* I used dehydrated garlic and loved this!)
1/2 of a 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
2 thyme sprigs, chopped
1 ½ - 2 cups chicken stock

Full recipe (serves 4)

2 tablespoons canola oil
6 flank-style short ribs with bones, cut 1-2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock

In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.

Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

Serve with: mashed potatoes, noodles, or sourdough bread


For half-recipe

1 ½ - 2 cups stock, more if you think it’s necessary
Cook 1 hour and 15 minutes - not 1 ½ hours like on the Food and Wine site, probably because it was a half recipe.
Braise 30 minutes not 45 – or they’ll be “toast." 




I'm telling you, NOT pretty!
Turn down the lights to enjoy this delicious meal.
Savor the mystery!

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  1. I wasn't surprised that this took a long time, but was surprised it wasn't so the cook could defat the dish. Short ribs tend to be very fatty, so many recipes have you defat the dish before you start up the second day. I may give this a try is I can get some ribs at a decent price. When I see it on the menu at a restaurant, I always order it.

  2. Ribs like this are SO tasty.
    The veggies are just for flavor, not for actual presentation, right? (They go with the straining of the liquid.)
    I guess additional veggies can be added for the last part of the cooking and then served.