Devilishly Good
If you’re rooting for Duke in the men’s Final Four this weekend, you’re gonna need something good to get you through at least Saturday’s semifinal against W.Va.
The Varsity Lounge in the Millennium Hotel in Durham is celebrating with some messy rib-sticking ribs.
The recipe may be a little fussy for a basketball game. You could just stop and eat the ribs after the initial 3 1/2 to 4 hours. Or even if you go so far as to strain and reduce the sauce, you could skip the garlic confit. The ribs should have plenty of flavor without it.
Here’s the recipe:
Blue Devil Short Ribs with Garlic Confit
For the Beef Ribs (6-8 lbs raw beef ribs):
Season beef ribs heavily with kosher salt and black pepper on both sides.
Place seasoned beef ribs into a large roasting pan and cover with your favorite cabernet wine.
Add 2 large rough chopped Vidalia onions, 3 chopped carrots, and 1 bunch of rough chopped celery.
Add a handful of whole peeled garlic cloves.
Cover roasting pan with foil or lid
Cook at 275 to 300 degrees for 3 ½ to 4 hours
Remove ribs from oven, carefully uncover and check for doneness. If meat is falling off the bone, the ribs are perfect! If not, place back in oven for another 30 minutes.
When ribs are done, set them aside.
Strain what is left of braising liquid into a sauce pot.
Discard onions, carrots, celery and garlic.
Over medium heat, reduce braising liquid and equal parts beef stock until it just coats the back of a spoon.
Serve beef ribs with mashed or roasted potatoes and your choice of grilled vegetables.
Place reduction sauce and garlic confeit directly on top of meat.
For Garlic Confeit:
Place whole peeled garlic cloves in a small baking dish.
Cover completely with a good olive oil.
Cover dish completely with lid or foil and slow roast garlic at 325 to 350 degrees for 30 minutes.
Remove from oven. Garlic should be fork tender.
Strain off excess olive oil and reserve for dipping bread.
(Photo and recipe courtesy of the Millennium Hotel in Durham)
