Shelly's Recipe

BRAISED SHORT RIBS WITH HERBED SPAETZLE

Category: Ribs

4 lb bone-in beef short ribs
Salt and freshly ground pepper, to taste
2 cups flour
3 tbsp olive oil, plus more as needed
2 large yellow onions, chopped
3 large carrots, peeled and cut into 1-inch chunks
4 garlic cloves, chopped
1 bottle (750ml) full-bodied red wine
1 (6 oz) can tomato paste
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
1 to 2 cups beef stock

Season the short ribs with salt and pepper. Spread the flour out on a rimmed baking sheet. Dredge the ribs in the flour, shaking off the excess.

In a Dutch oven over medium-high heat, warm the 3 tbsp olive oil until nearly smoking. Working in batches, brown the ribs on all sides, about 10 minutes total. Transfer to a slow cooker.

Add more oil to the Dutch oven if needed. Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes. Transfer to the slow cooker.

Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits. Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon. Increase the heat to medium-high and cook until thickened and reduced by half, 8 to 10 minutes. Add the wine mixture to the slow cooker along with enough stock to come halfway up the sides of the ribs. Cover and cook on high for 6 hours according to the manufacturer?s instructions, stirring occasionally.

Skim the fat off the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to shallow bowls or plates and serve immediately. Serves 6.

Herbed Spaetzle
1 cup milk
3 eggs
2 cups flour
2 tsp salt, plus more, to taste
1/8 tsp freshly ground pepper, plus more, to taste
1/4 tsp freshly grated nutmeg
3 tbsp chopped fresh flat-leaf parsley
3 tbsp chopped fresh chives
4 tbsp (1/2 stick) unsalted butter

In a large bowl, combine the milk, eggs, flour, the 2 tsp salt, the 1/8 tsp pepper, the nutmeg, and 1 tbsp each of the parsley and chives. Whisk until smooth.

Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.

Put the batter in a collinder with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.

Just before serving, in a large nonstick fry pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes. Season with salt and pepper, and add the remaining 2 tbsp each parsley and chives. Transfer to a warmed large serving bowl and serve immediately. Serves 6.