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Braised Beef Short Ribs With Swiss Chard

Makes 6 servings

• 6 beef short ribs (14 to 16 ounces each)
• 1 tablespoon plus 1 teaspoon fresh thyme leaves
• 1 tablespoon freshly cracked black pepper
• 3 dozen small pearl onions
• 1/2 cup extra-virgin olive oil
• Coarse salt
• 1 cup diced onion
• 1/3 cup diced carrot
• 1/3 cup diced celery
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons balsamic vinegar
• 1 1/2 cups port
• 2 1/2 cups hearty red wine
• 6 cups beef or veal stock
• 4 sprigs flat-leaf parsley
• 2 bunches Swiss chard, stemmed, leaves torn into large pieces

Season the short ribs with 1 tablespoon of thyme and 1 tablespoon pepper. Use your hands to coat the meat well. Cover and refrigerate overnight.

Take the short ribs out of the refrigerator an hour before cooking. After 30 minutes, season them generously on all sides with salt.

Preheat the oven to 425 degrees. Toss the pearl onions with 2 tablespoons of the oil, 1 teaspoon thyme, 3/4 teaspoon salt and a pinch of pepper. Spread them on a rimmed baking sheet and roast them for 15 minutes, or until they are tender. When they have cooled, slip off the skins with your fingers and set the onions aside. Turn the oven down to 325 degrees.

In a large skillet, heat 3 tablespoons of the oil over high heat until it is almost smoking. Sear the short ribs, meaty sides down, working in batches to avoid crowding, until they are browned on their meaty sides. Do not rush this step; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a roasting pan large enough to hold the ribs standing up in one layer.

Turn the heat down to medium and add the onion, carrot, celery, thyme sprigs and bay leaves to the skillet. Cook, stirring to scrape the crusty bits in the pan, for 6 to 8 minutes, or until the vegetables begin to caramelize. Add the vinegar, port and wine. Turn the heat to high, and let the liquid bubble steadily until reduced by half.

Add the stock and return the mixture to a boil. Pour the liquid over the short ribs; it should almost cover them. Tuck the parsley sprigs around the meat. Cover tightly with foil.

Braise for about 3 hours, or until the meat offers no resistance when pierced with a paring knife. Let the ribs rest for 10 minutes in their juices, then transfer them to a rimmed baking sheet.

Turn the oven temperature up to 400 degrees. Roast the ribs for 10 to 15 minutes, or until browned.

Strain the broth into a saucepan, pressing down on the vegetables to extract all the juices. Skim off and discard the fat. If the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Heat a large saute pan over high heat for 2 minutes. Add 3 tablespoons olive oil to the pan., and stir in the cooked pearl onions. Add half the Swiss chard and cook 1 to 2 minutes, stirring until wilted. Add a splash of water and the rest of the Swiss chard. Season with a heaping 1/4 teaspoon of salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Place the Swiss chard on a large warm platter and arrange the short ribs on top. Spoon lots of braising juices over the ribs.

(From "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table" )

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