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Braised Short Ribs and Mussels

Yields4 ServingsPrep Time35 minsCook Time2 hrs 30 minsTotal Time3 hrs 5 mins

The next time you’re craving classic surf-and-turf, give something different a try–simmered Beef Short Ribs with mussels. With these rich flavours you won’t be missing the traditional lobster tail! What do these surf-and-turf pairs have in common? Wine – the short ribs are simmered in a red, and the mussels in a white. Cheers!

Short Ribs
 4 Beef Bone-in Short Ribs, about 2 inches (5 cm) thick (2 lb/1 kg)
 Salt and fresh ground pepper
 Canola or sunflower oil
 1 large carrot, diced
 1 large onion, diced
 6 cloves garlic, smashed
 3 sprigs fresh thyme
 1 bottle (750 mL) dry red wine (approx, see Tip)
 ¼ cup (60 mL) unsalted butter, cut into cubes
 Chopped fresh parsley and/or chervil (optional)
Mussels
 2 tbsp (30 mL) canola or sunflower oil
 1 shallot, thinly sliced
 4 cloves garlic, minced
 2 cups (500 mL) dry white wine
 20 to 24 fresh mussels, scrubbed and beards removed
 ½ cup (125 mL) fresh Italian parsley, leaves coarsely chopped (about 1 bunch)
 ½ cup (125 mL) fresh Italian parsley, leaves coarsely chopped (about 1 bunch)
 Salt
1

1. Short Ribs: Pat short ribs dry with paper towel; season all over with salt and pepper to your taste. Place on a plate and refrigerate for 15 to 20 minutes.

2. Heat a thin layer of oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster. Pat beef dry again to remove excess moisture. Brown short ribs, in batches as necessary to avoid crowding the pot, turning until browned on all sides. Transfer to a bowl and set aside.

3. Add carrot, onion, garlic and a pinch of salt to pot. Cook, stirring, for 1 minute. Pour in half of the red wine and bring to a simmer, stirring to scrape up browned bits. Return ribs and any accumulated juices to pot, arranging bone-side down, if possible. Pour in remaining wine, adding enough until liquid just about covers the ribs (see Tip).

4. Cover and cook in preheated 325°F oven for 1½ to 2 hours or until beef is fork-tender. Carefully remove short ribs with a slotted spoon and place on a plate, cover with foil and set aside.

5. Strain braising liquid through a sieve, discarding solids. Return liquid to pot. Skim off fat from surface. Bring to a boil over medium-high heat; boil until reduced and thickened.

6. Reduce heat to low. Gradually add butter, a few cubes at a time and stirring constantly, until melted and incorporated and sauce is glossy. Season to taste with salt and pepper. Cover to keep warm and set aside.

7. Mussels: Heat oil over medium heat in a sauté pan or large deep skillet. Cook shallot and garlic, stirring, for about 3 minutes or until soft. Pour in white wine and bring to a simmer, stirring to scrape up browned bits. Add mussels, cover pan and cook, gently shaking the pan to keep mussels moving while steaming, for about 5 minutes or until shells are open.

8. Transfer mussels to a bowl, discarding any that are not open. Remove half the mussels from the shell and keep the remaining in the shell. Set aside.

9. Return cooking liquid to low heat. Stir in parsley. Gradually add butter, a few cubes at a time and stirring constantly, until butter is melted and incorporated and sauce is thickened. Season to taste with salt. Return mussels to pan; stir until mussels are lightly coated. Remove from heat.

10. Reheat beef glaze over medium heat until steaming. Drizzle beef glaze over short ribs.

11. Spoon white wine-butter sauce onto each serving plate. Place one short rib in middle of the plate. Add mussels (in and out of shell) around beef. Garnish with parsley and/chervil, as desired.

Tips
2

For a milder flavour, you can decrease the amount of red wine in the short ribs and use 1½ cups (375 mL) EACH dry red wine and no-salt added beef broth.

If you need additional liquid in step 3 to cover the beef, use no-salt-added beef broth or water.

Nutrition Facts

Servings 0