blood orange braised beef short ribs w/ fennel and kalamata olives

Spring garlic is back - and so am I!

Sorry for the hiatus, but sometimes life [and work] get in the way of dedicating time to cooking, snapping photos, and writing - more so the writing part, but no matter.  Time is back on my side.

I am again taking leisurely strolls through the Saturday Santa Barbara Farmers' Market, stopping to talk with friends and taking the time to pick out the best that the season has to offer.  I have nights and weekends to cook up whatever is on my mind - not just work-related worries [they are gone by the way].  And I finally have time again to sit down and enjoy the meal I prepare.  To taste and savor each bite as it's meant to be tasted and savored.  What a pleasure - not to be taken for granted.

This past weekend, I was at the market, reacquainting myself with what I love most about this time of year - the last fennel bulbs, the first green garlic shoots, and the lovely leek.  This triage is the basis of so many of my recipes because they go so wonderfully together.  Whether for a braising base like this one, a soup or stew base, or even the first stages of a pasta sauce, these three fail to disappoint.


Start this dish the night before or the day of.  Either way, you'll be wishing there was more.  Solve this easily by doubling the recipe for easy-to-heat-up leftovers melded with flavor.  The short ribs are always from Rancho San Julian, the leeks always from Garden Of, the green garlic always from Windrose Farms.  Sure, there are others out there [in Santa Barbara].  But they pale in comparison. 

Served over creamy feta polenta, this dish stands well on it's own, or can be paired with sauteed greens or Brussels sprouts fried in garlic and butter.

blood orange braised beef short ribs w/ fennel and kalamata olives

serves 2

2 meaty beef short ribs

1-1.5 cups blood orange juice

1/2 cup finely chopped leeks, white part only
1 small sweet yellow onion, finely chopped
1/3 cup finely chopped dried garlic or fresh/green garlic, bulbs and shoots
1 large or 2 small fennel bulbs, quartered
6-12 kalamata olives
2 tbsp beef fat, clarified butter [ghee] or heat stable fat
generous pinch of Celtic sea salt
generous pinch of dried herbs [optional]

 

Place the short ribs and blood orange juice in a seal tight container.  Allow to marinate in the refrigerator for at least six hours or overnight.  Flip half-way through to ensure even marinating.
Remove the short ribs and pat dry.  Retain the blood orange juice.

Preheat the oven to 300 degrees Fahrenheit.

In a large, heavy pot, heat the fat over medium high heat.  Sear the ribs on all sides.  Remove the ribs and reduce the heat to medium.  Add leek, onion, and garlic and saute in the remaining fat until caramelized.  Reduce the heat if needed to keep from burning.

Add blood orange juice to the pot and continue to simmer for about five minutes.  Remove from heat.
Add short ribs back to the pot, making sure the meat side is submerged.  Arrange the fennel bulb quarters around the meat.  Sprinkle with sea salt and herbs.  Cover and place in the oven.  Bake for 1.5-2 hours or until meat falls off the bone. 

Before removing from the oven, add the kalamata olives and bake for ten minutes longer.

Serve alone with dark leafy greens or over mashed cauliflower or creamy feta polenta.

creamy feta polenta

serves 2

1 cup polenta or corn grits
3 cups water or homemade chicken stock
1/2 cup or 4oz feta cheese

 

Bring water/stock to a boil in a heavy pot.
 

With whisk in hand, add polenta and immediately begin stirring.  Reduce heat to medium-low and continue whisking for ten to fifteen minutes or until polenta starts to get thick.  Switch to a wooden spoon if necessary, but keep stirring to keep polenta from sticking to the pot.  If it bubbles too much, reduce the heat.
 

Once the polenta is thick yet still creamy, add feta and mix to combine.  Remove from heat and allow to rest for a few minutes.  Scoop onto places or in shallow bowls and top with braised short ribs, vegetables and pot juices.