I love serving Braised Short Ribs & Swiss Chard to the one’s I love to celebrate Valentine’s Day.
Here’s the recipe. Enjoy!
- 6 pounds 3-inch-long meaty short ribs, grass fed beef
- Coarse kosher salt
- 1/2 cup olive oil, divided
- 3 cups chopped onions
- 3 cups 3/4-inch cubes peeled turnips (about 1 pound)
- 2 cups chopped peeled carrots (about 8 ounces)
- 2 cups chopped celery
- 8 garlic cloves, peeled
- 1/4 pound sun-dried tomatoes (not packed in oil)
- 1/4 cup (lightly packed) fresh thyme sprigs
- 5 large fresh sage sprigs
- 2 cups dry red wine
- 4 cups organic chicken stock/brot
- Balsamic vinegar (optional)
- 1/4 cup olive oil
- 4 garlic cloves, thinly sliced
- 2 pounds Swiss chard, center ribs removed, leaves cut crosswise into 1-inch-thick ribbons (about 28 cups)
- Preheat oven to 350°F.
- Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper.
- Heat 1/4 cup oil in heavy large wide pot over medium-high heat.
- Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet.
- Add remaining 1/4 cup oil to pot.
- Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes.
- Add sun-dried tomatoes and next 3 ingredients; stir to coat.
- Return ribs to pot, placing on sides to fit in single layer. Add wine.
- Simmer until slightly reduced, about 5 minutes.
- Add broth; cover and bring to simmer.
- Transfer pot to oven and braise until ribs are tender, about 2 hours.
- Let stand, covered, at room temperature 15 minutes.
- Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat).
- Remove herb sprigs.
- Pass all braising liquid and vegetables through food mill into large bowl; return to pot.
- Spoon fat from surface.
- Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired.
- Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes.
- DO AHEAD Can be made 1 day ahead.
- Refrigerate uncovered, until cool, then cover and keep chilled.
- Rewarm over medium heat until heated through, stirring gently, about 15 minutes.
- Heat oil in large pot over medium-high heat.
- Add garlic; stir 30 seconds.
- Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute.
- Add remaining chard.
- Toss until wilted but bright green, about 3 minutes.
- Season to taste with salt and pepper.
- Divide ribs among plates.
- Divide chard among plates.
- Spoon gravy over ribs and serve, passing remaining gravy alongside.