Braised Short Ribs in a Dark Red and Organic Black Garlic Soup Base
As the weather cools and we seek comfort in the warmth of our kitchens, there is nothing quite as satisfying as a dish that promises to deliver both heartiness and flavor. Among the myriad of comfort foods, the classic braised short ribs stand tall – a dish that when done right, falls off the bone and melts in your mouth. Elevate this classic by immersing it in a dark red and black garlic soup base, and you have a meal that is not only comforting but also elegantly complex.
The Ingredients:
4 large beef short ribs
1 head of organic black garlic, cloves separated and peeled
2 cups of a robust red wine, like Cabernet Sauvignon
4 cups beef stock
1 organic onion, finely chopped
2 organic carrots, diced
2 stalks of organic celery, diced
Fresh organic chives, finely chopped for garnish
Organic Red and black pepper powder for garnish
Organic Olive oil
Organic Seseme Seeds
Celtic Sea Salt and freshly ground organic black pepper
The Preparation:
Short Ribs: Begin by seasoning the short ribs generously with salt and pepper. In a heavy-bottomed pot, heat some olive oil over a medium-high flame and sear the ribs on all sides until they are gorgeously browned. This process is not just about color – it's about creating a foundation of flavor.
Vegetables: Once the ribs are seared, remove them from the pot. In the same pot, add the onions, carrots, and celery, cooking them until they are softened and golden. The drippings from the meat will start to build layers of taste.
Deglaze: Pour in the red wine to deglaze the pan, scraping up any bits stuck to the bottom. Allow the wine to simmer and reduce by half. This step not only cleans the pot but also concentrates the wine's flavors, adding depth to the sauce.
Black Garlic Transformation: Add the black garlic cloves to the pot. Black garlic, with its soft, molasses-like richness, imbued with tangy balsamic undertones, will give the dish an exceptional taste profile.
Braise: Return the short ribs to the pot, and pour in enough beef stock to cover them. Bring the liquid to a gentle simmer, cover the pot, and let it braise for about 2-3 hours. The slow cooking process will tenderize the meat and allow it to absorb the flavors of the liquid, transforming it into something truly special.
Blend: Once the ribs are cooked to perfection, remove them and blend the remaining liquid along with the vegetables and black garlic to create a smooth, velvety soup base.
The Presentation:
Ladle the dark red and black garlic soup base into a bowl. Place a tender short rib in the center and garnish with a sprinkle of finely chopped chives, red pepper powder, and a few twists of black pepper. The vibrant green of the chives not only adds a fresh contrast to the rich soup but also introduces a mild oniony crunch. Toss over organic seseme seeds to compliment the chives.
The Experience:
Every spoonful of the soup combined with a piece of the short rib is a journey through textures and tastes – the tender fibers of the beef, the creamy soup, and the slight kick from the pepper powders. It’s a balanced dish where the robustness of the beef, the deep fruitiness of the wine, and the unique character of the black garlic come together in harmony.
Conclusion:
This dish is more than a meal; it's a statement sure to also evoke feelings of hygge. It's a testament to the power of slow cooking and the magic of black garlic. It's a dish that requires patience but rewards you with an unparalleled culinary experience. The braised short ribs in a dark red and black garlic soup base, topped with chives and pepper powder, is not just food; it's an edible ode to the art of cooking.
Serve this dish with a bold red wine and enjoy the symphony of flavors it brings to your table.