Serving: Makes 6 servings
Ingredients
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 lbs. boneless short ribs, denuded (all surface fat removed; have your
butcher do this)
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, unpeeled
1 bay leaf
About 8 cups (2 quarts) chicken stock or low-sodium chicken broth
6 medium carrots (about 2 lbs. ) peeled, halved lengthwise, then halved
horizontally
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tbsps. canola oil
3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices
(about 6 to 7 cups)
Direction
Pot roast: Put racks in lower and upper thirds of oven; preheat it to 350°F. Liberally season beef with pepper and salt. Heat oil till hot yet not smoking
in a big Dutch oven or a heavy ovenproof pot on medium high heat. Put in the beef; sear for 10 minutes total till crisp on both sides and dark brown.
Put beef on a big plate. Pour oil in pan off; discard. Add sherry; simmer for 5 minutes till reduced by half, scraping browned bits up from bottom of the
pan, uncovered. Transfer reduced sherry into a heatproof liquid measuring cup.
Mix bay leaf, garlic, celery, onions and carrots in same pan. Lay beef over veggie mixture; add the reduced sherry on top. Pour in just enough chicken
stock so 3/4 of meat is covered; cover. Put into lower rack in the oven; cover and roast for 3 hours till fork tender.
Prep caramelized onions and roasted carrots as beef roasts on last hour of roasting: Toss carrots in olive oil till well coated in a big bowl; generously
season with freshly ground black pepper and kosher salt. Spread on baking sheet; put into upper oven rack. Roast for 45 minutes till browned and
slightly tender; put into a big bowl. Keep warm.
Heat canola oil till hot yet not smoking in a 12-in. heavy skillet on medium high heat at the last 1/2 hour of roasting process. Add in onions;
sauté and mixing constantly for 20-25 minutes till caramelized. Season with kosher salt to taste and transfer them to a big bowl with roasted carrots;
keep warm.
Finish the dish: Once the beef becomes tender, move them onto servingplatter; use foil to tent. From liquid in pot, skim fat; through a fine-mesh
sieve, strain liquid, press on solids to extract all juices using back of spoon. Discard solids. Pour liquid back into pot set on high heat; boil. Lower heat
to medium; simmer without cover for 5 minutes till slightly reduced, uncovered. Season juices with freshly ground black pepper and salt to taste.
Put 1/2 juices into the bowl with onions and carrots; toss to mix. Put other 1/2 juices in a gravy dish. Put onions and carrots around beef on the serving
platter; immediately serve with extra juice alongside.
Nutrition Information
- Calories: 1453
- Total Carbohydrate: 46 g
- Cholesterol: 286 mg
- Total Fat: 108 g
- Fiber: 9 g
- Protein: 77 g
- Sodium: 2630 mg
- Saturated Fat: 35 g
