Photo by stu spivack/Flickr CC
To try the meal that won over Sophie's dinner party guests, click here for the braised short ribs, here for the lemon mashed potatoes, and here for the roasted broccolini. Braising is, by far, my favorite method of winter cooking. The upsides are numerous:
1. Braising is inexpensive and tasty. The common braise involves cheap cuts of meat cooked for hours in liquid, a process that breaks down the connective tissues, resulting in a succulent and juicy entrée,
2. Active cooking time (i.e. the time you spend sweating and fretting over the stove) is minimal, meaning you can shove your braise in the oven and do something else for three hours,
3. A braise can, and should, be cooked a day before serving. The night spent in the fridge submerged in braising liquid ensures a flavorful protein and means that, with a little bit of planning, your day-of cooking can be negligible,
4. It's very hard to screw up a braise. The technique involved is teeny-tiny. If you follow a good recipe, you'll be fine; and, most importantly,
5. I have a fabulous recipe for braised short ribs. Fabulous.
I like to unveil my "BSRs" only on special occasions, and I had a whopper last week. My closest college friend, L, was getting married and had one night free before the wedding. I invited her over with her fiancée, K, whom I'd previously met for a total of one hour. N, our mutual friend, was getting ready to travel to India for four months to launch a scarf company, and would be bringing A, her boyfriend, also an artist. A send-off overseas for one, to the land of the married for another.
Once we sat down, I heard the best sound a cook can hear: what my father refers to as "the chorus of yums."
When L called me last year to tell me she'd gotten engaged and was moving down to West Virginia, I threw up. Yes, I was fighting a stomach flu in a Las Vegas hotel room, but still. Married? It seemed like just yesterday L and I would meet at one of our dorm rooms for late- night cheapo wine in our sweatpants (followed by pizza and an enormous container of UTZ Cheese balls). Could wives still eat cheese balls? When did we become grownups?
So here was an opportunity to get to know the man who'd won L's heart and convinced her to move from the northeast to a state with the motto montani semper liber , or "mountaineers are always free". I wanted the meal to be fittingly impressive but require as little time in the kitchen as possible. I needed something manly enough for a West Virginian former baseball player but refined enough for two artists. Et voila! Les short ribs.
So off I went to pick up some Bucheron goat cheese and French brie for noshing, short ribs, the makings for braising liquid, potatoes, and broccolini--protein, starch, veg, done. My parents loaded me with apples from an unwanted Christmas fruit basket (endless apples this time of year), which I decided to cook down with some sugar and serve hot, over ice cream. No fuss.
A day in advance, I cooked the ribs. For the braising liquid, I used an amalgam of two recipes: one for tamarind-glazed short ribs, from Ana Sortun, owner and executive chef of Oleana Restaurant in Cambridge (a wondrous, unassuming restaurant in Boston that you must try if you're there), the other a lemongrass-ginger-soy sauce short rib recipe I'd stolen during one of my stints at a high-end New York City restaurant. The restaurant recipe makes 80 pounds of ribs, so I did some recalculating. After 3 and a half hours of cooking, I stuck the dish in the fridge overnight.