Alinea’s short ribs come with nearly 10 different garnishes. We’ve culled back a little and offer this simple braise with tomatoes, fennel, and olives.
Serves 6
Prep time: 15 minutes
Cook time: 3 hours
Preheat oven to 300 degrees.
Add olive oil to a Dutch oven over medium-high heat. Add short ribs in a single layer and brown on all sides. Remove from pan. Add onion, carrot, fennel, and garlic and cook until soft, about 8 minutes. Add tomato, wine and stock and bring to a boil. Return short ribs to pan. Add thyme and olives and season with salt and pepper. Cover and place in oven for 2 1/2 to 3 hours, or until short ribs are tender. If pan becomes too dry, add water or stock.
When tender, remove meat from pan and strain liquid into a sauce pan. Reserve vegetables (remove thyme sprigs) for service. Place sauce over medium-high heat and allow to simmer until thickened, about 5 minutes. To serve, place short ribs on a large platter surrounded by vegetables and drizzle reduced sauce over the top.