Michael Symon's Short Ribs

Daniel was home visiting and I decided this would be a good manly meal -- and it was :) The shortribs were harder to find than I imagined --we ended up going to an Asian grocery store "Lotti" for the ribs.  The slab bacon I had the deli coldcut counter cut the slab for me.

• 7 pounds beef short ribs (bone in)
• 1/2 pound slab bacon (cut into large dice)
• 4 medium carrots (peeled and cut into 2-inch pieces)
• 2 medium parsnips (peeled and cut into 2-inch pieces)
• 1 medium yellow onion (large diced)
• 5 garlic cloves (smashed and peeled)
• 2 teaspoons coriander seeds
• 2 bay leaves (fresh or dried)
• 2 cups apple cider
• 1 (12 ounce) bottles of wheat beer
• 10 sprigs fresh thyme
• 2 quart water
• 1 cup fresh mint leaves (torn)
• 2 lemons (zested)
• kosher salt
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• Season short ribs liberally with salt. Bring to room temp. Preheat oven to 350

In a large dutch oven --cook bacon over medium heat until slightly crispy -remove and set aside 

Dry short ribs with paper towel and then brown in batches in the bacon fat on all sides about 2 min each side -remove and set aside


Now add to the pot carrots onions garlic parsnips and a pinch of salt --cook about 4 min until vegetables start to caramelize. Add coriander seeds and bay leaves and cook another minute. Then deglaze with beer and apple cider scraping at bottom to loosen brown bits Add thyme and bring to simmer

Return short ribs to the pot with bacon and enough water to cover the meat. Cover the pot and put in oven for 3-4 hours basting every hour



This is what it looks like after removed from oven above. 

Carefully move ribs to serving platter. Spoon vegetable and sauce on top. Discard bay leaves and Thyme. Garnish with mint and lemon zest- yummo










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