It’s been so long since it snowed in our neck of the woods — and by “snowed” I don’t mean the one-inch dusting that disappears as soon as the sun rises, or the icy kind of snow that lands in October on trees with autumn leaves still clinging to them. (What was that?) The snow I’ve missed so much these past few weird winters is snowman snow, snowball fight snow, sledding snow, snow so bright, you see blue when you walk inside after being outside for too long. Snow that gets everyone talking about the snow. Snow that gets everyone talking about what kind of dinner they’re going home to after a day in the snow. My friend Tom swore by his 2-ingredient slow-cooker pork (“a bottle of root beer and a pork loin, and that’s it!”); my friend Bonnie had a big ole pot of minestrone simmering on the stovetop. There was chatter about a stromboli and at least a bolognese or two. Me? I had only one vision: short ribs and creamy polenta — which should go down with Cake and Ice Cream, Peanut Butter and Jelly, Bagel and Cream Cheese as one of the great romances in culinary history. Unless you are 9 or 10 years old, in which case, just the beef, no polenta please. But when it came to warming up snow-chapped faces, the shredded melty beef on its own still seemed to do the job just fine.
P.S. Valentine’s Day giveaway on my facebook page today.
Beer-braised Short Ribs with Harissa
Adam, the editor of Bon Appetit, was the first to give me the idea for serving short ribs with freshly grated horseradish. Just a light dusting cuts the richness a bit and gives the dish a subtle kick. It’s purely optional though. Especially if you are the type who wouldn’t know what to do with a leftover knob of fresh horseradish.
3 lbs short ribs, salted and peppered (we used boneless for this recipe, and they were great, but we both agreed that bone-in tastes better)
2 garlic cloves, minced
1 onion, chopped
2 carrots, chunked
1 pint dark beer
2 heaping tablespoons harissa
half of a 14-ounce can diced tomatoes (about 3/4 cup), reserve the remaining tomatoes in case you need to add to the pot later
5 sprigs fresh thyme
freshly grated horseradish (optional)
Preheat oven to 325°F. In a large Dutch oven, brown short ribs in olive oil over medium-high heat. Remove once brown on all sides. Reduce heat to medium, and add garlic, onions and carrots. Cook until onions are soft, about 4-5 minutes. Whisk in beer, harissa, and tomatoes to the pot, then add back ribs and thyme. Bring to a boil, then cover and place in the oven for 4 to 5 hours. Toss every hour or so. (And add more tomatoes if liquid has boiled down too much and it looks dry.) After 4 hours, ribs should be falling apart.
Serve over Creamy Polenta with a sprinkling of freshly grated horseradish.