Short Ribs with Snow Pea and Mushroom Salad
ingredients
ingredients
method
step-by-step directions

Mario Batali's Beer Braised Beef Short Ribs with Snow Pea Salad

  • For the Beef Short Ribs:
  • 1/4 cup Extra Virgin Olive Oil
  • 7 pounds Beef Short Ribs (cut into 3 to 4-inch pieces)
  • 2 tablespoons Celery Seed
  • 1 cup All-Purpose Flour
  • 3 Carrots (cut into 1/2-inch pieces)
  • 3 Celery Stalks (cut into 1/2-inch slices)
  • 1 large Onion (medium diced)
  • 6 Garlic cloves
  • 2 12- ounce bottles of Belgian Beer
  • 2 cups Basic Tomato Sauce
  • 2 cups Chicken Stock
  • 2 cups Peas (shelled)
  • Olive Oil
  • Salt and Pepper

For the Snow Pea Salad:

  • 3 cups Snow Peas (strings removed and julienned lengthwise)
  • 2 cups Oyster Mushrooms (julienned)
  • 2 Limes (zest and juice)
  • 1 Jalapeno (sliced thinly into rounds)
  • 1/2 cup Mint (leaves chopped)
  • Olive Oil
  • Salt and Pepper
step-by-step directions
  • For the Beef Short Ribs: Preheat the oven to 375 degrees F. In a large heavy bottomed Dutch oven, heat the olive oil over medium-high heat until smoking hot. 
  • Season the short ribs with salt, pepper and celery seed. Dredge the short ribs in the flour, shaking off the excess, and add to the pan, working in batches so as not to overcrowd the pan. Sear on all sides until deep golden brown, about 12 to 15 minutes per batch. Remove the short ribs from the pan once browned and set aside.
  • Add the onion and season with salt and pepper. Cook for 2 minutes before adding the garlic, carrots and celery. Season again with salt and pepper and cook for 4 to 5 minutes, or until the vegetables start to take on a little color.
  • Deglaze with the beer and scrape up the browned bits on the bottom of the pot with a wooden spoon. Add the tomato sauce and chicken stock and add the short ribs back to the pot. Bring the mixture up to a boil, cover with a lid, and transfer to the oven. Cook for 2 1/2 hours, or until the meat is fork tender. 
  • Remove from the oven and skim the fat from the braising liquid. Add the peas and put the lid back on for 1 to 2 minutes, or until the peas are just cooked. Serve the short ribs with the snow pea and oyster mushroom salad.
  • For the Snow Pea Salad: In a mixing bowl, add the snow peas, mushrooms, jalapeno and mint. Add the lime zest and juice and drizzle with olive oil. Season with salt and pepper. Taste and adjust seasoning.
Similar categories: Dinner Courses & Meals
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