OBAMA’S SHORT RIBS
Marcus Samuelsson created this recipe in honor of President Barack Obama after he visited his restaurant, Red Rooster, in New York City and dined on short ribs braised in plum sauce. Any extra braising liquid can be frozen in ice cube trays and used as a flavor bomb for pasta or pan sauces.
4 (8-ounce) boneless short ribs
Coarse kosher salt, divided
Freshly ground black pepper
2 tablespoons grapeseed oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped 1 lemongrass stalk, trimmed, smashed and minced
3 garlic cloves, chopped 1-inch piece fresh ginger, peeled and minced
½ cup dry red wine
3 cups beef or chicken broth
½ cup plum sauce
¼ cup soy sauce
2 sprigs thyme
2 sprigs flat-leaf parsley 2 bay leaves Horseradish, for serving Preheat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
Heat grapeseed oil in large Dutch oven over medium-high heat. When it shimmers, add short ribs and brown on all sides, about 2 minutes per side. Put them aside on plate.
Add onion, carrot, celery, lemongrass, garlic and ginger to pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of pot. Add broth, plum and soy sauces, thyme, parsley and bay leaves. Bring to a simmer. Return short ribs to pot, along with any juices, cover and slide the pot into the oven. Braise until meat is fork-tender, about 1½ hours.
Transfer meat to plate. Strain braising liquid into fat separator. Discard bay leaves and put vegetables in food processor, and process until smooth. Add 1½ cups braising liquid to processor and pulse to combine. Return sauce to Dutch oven and check for salt and pepper. Bury short ribs in sauce, cover and leave on back of stove until ready to serve.
Divide short ribs between 4 shallow bowls. Top each with a spoonful of sauce. Put the rest of sauce in bowl for passing at the table, along with horseradish.
Serves 4.