Recipe of the week – Short rib terrine

Recipe from Gifts to Make: stylish goodies from your kitchen to give or to get.

Cooked short ribs make an amazingly savoury terrine.

  • 5 lbs bone-in beef short ribs, cut crosswise into 2″ pieces
  • sea salt and fresh cracked black pepper
  • 3 t canola oil
  • 2 stalks celery, chopped
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 3 T flour
  • 1 T tomato paste
  • 1 bottle dry red wine
  • 10 sprigs flat-leaf parsley
  • thyme, oregano, rosemary
  • 2 bay leaves
  • 1 head garlic, halved
  • 4 c home-made beef stock

Preheat oven to 350°F.

Season short ribs. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides. Don’t crowd the meat; work in batches. Reserve short ribs and pour off all but 3 T drippings.

Add onions, carrots and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste and cook, stirring constantly, until well mixed, 2-3 minutes. Add wine and short ribs with any accumulated juices. Bring to a boil, then lower heat to medium. Simmer until wine is reduced by about half, approximately 25 minutes. Add herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven.

Cook until short ribs are tender, about 2–2½ hours. Cool, then refrigerate overnight. The next day take off any fat on the top. Shred meat and reserve for terrine.

  • 3 cloves garlic
  • ½ c extra-virgin olive oil
  • 1½ t hot Spanish smoked paprika
  • rosemary
  • 1 t sea salt
  • ½ t freshly cracked black pepper
  • 6 c shredded short rib meat (about 6 cups)

Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, rosemary and seasoning in oil remaining in skillet over low heat, stirring until fragrant, about 1 minute.

Stir together paprika oil mixture, mashed garlic and the shredded short rib meat in a large bowl until combined. Pack mixture into a terrine, or bowl and let stand at room temperature for 1 hour to allow flavors to develop. Or, pack into individual terrines or bowls if giving as a gift. Refrigerate overnight. Serve at room temperature with slices of good bread, caper berries, Zinter Brown’s Onion Relish or agro-dolce cippolini onions. Keeps for about two weeks refrigerated.