White Wine Wasted Short Ribs
These recipes come from Foolproof, Ina's hosting Bible and cookbook, that comes chock full of tips on cooking and entertaining for Lifestyle Amateurs like us.
In Foolproof, Gart-Gart insists on never attempting a recipe outside of your repertoire for a party if you plan on enjoying company rather than crawling into the fetal position inside your oven.
I am sympathetic to an experimental urge as a commitaphobe who would first hit with a bus rather than being ascribed with the permanence of a 'signature dish'. However, I am also Type-A who would prefer to host a memorable meal than serve back-up Chinese food salted with my own tears.
If you have recently met the recipe of your dreams and feel confident the unconditional love of your guests, do a trial run of your dish to sort the kinks out in advance. Read through the entire recipe to ensure you actually own all of the ingredients and have enough time to complete the entire process.
"ONCE IN A WHILE, SOMEONE WRITES TO ME TO SAY THEY MADE MY CHOCOLATE CAKE AND IT DIDN'T COME OUT RIGHT. I'LL QUIZ THEM AND FIND OUT THEY DIDN'T HAVE ANY COCOA POWDER ON HAND SO THEY USED SARDINES INSTEAD."
(That's probably not a good idea!)"
-Ina Garten, Foolproof
You so silly, Ina!
I have bolded all important ingredients and cook times in my recipe card to save you from such a sardine swap, and will share these handy tips before dousing the most tender spare ribs of your life with more wine than Kathie Lee Gifford's liver
before, during, and after The Today Show.
The best white cooking wines are dry, crisp varieties such as Pinot Grigio, Sauvignon Blanc, and Chardonnay.
According to TheKitchn, avoid using wines labeled “cooking wine” that contain salt and additives.
BURNT PLASTIC IS NOT TASTY
Many slow-cooking recipes such as this require cookware that is oven-safe. A pot with a thick bottom and a snug lid like an enamel Dutch oven is a safe bet. If using cheap cookware, double check that it is not made with plastic. The best way to spoil a pot of perfectly good ribs is topping it off with melted plastic.
Searing is a process in which you caramelize the surface of meat by browning it in oil over high heat.
Pat your ribs dry so that they sear rather than steam, season them with salt and pepper, and cut the rack into 2-3 rib sections that will fit comfortably at the bottom of your pan. You want to avoid overcrowding so that the rack cooks evenly across. Then, warm your olive oil in a skillet over high heat, adding the meat once the oil begins to shimmer.
Be patient. Don’t obsessively flip over the ribs to check on their status quo. They need to do their thang undisturbed in order to sear properly. Shake the pot gently after 10 minutes. If the ribs release from the pan naturally, I give you permission to peek, however they should take about 12 minutes to sear on each side.
Deglazing is a fancy term that only means ‘scraping the yummy brown stuff from the bottom of the pan and adding broth or water to make a yummier cooking liquid.’
Do your darnedest not to burn the cooking oil and rendered fats, as deglazing works best with with brown 'bits' rather than black. Use cold liquid to bring it all to a boil quickly and use a rubber spatula out of courtesy for your cookware's appearance.
now POUR IT UP DWEEBS,
IT'S 5:00 SOMEWHERE.
Tag photos of @TheOliveEye on Instagram of you and your short ribs getting turnt, because as rule of thumb, pix or it doesn't count.