Servings:6

Suzanne Goin has been serving short ribs at her Los Angeles restaurant Lucques since it opened 12 years ago, and her diners won’t let her take them off the menu. In this version, they’re braised in red wine and port until falling-off-the-bone tender. Then, in a surprisingly delicious twist, the ribs are topped with a fresh, feta-spiked salsa verde, taking the dish to a whole new level.

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For the short ribs

6 large beef short ribs (14 to 16 oz. each)
1汤匙。新鲜的百里香叶，加4个整个小树枝
Freshly ground black pepper
Kosher salt
3汤匙。特级初榨橄榄油
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
2条干贝叶
1-1/2 cups ruby port
2汤匙。香醋
2-1/2杯丰盛的红酒（例如Zinfandel或CôtesduRhône）
6 cups homemade or lower-salt store-bought beef broth
4个小树枝新鲜的平叶欧芹

对于莎莎佛得角

1杯切碎的新鲜平叶欧芹
1/4 cup coarsely chopped fresh mint
1 tsp. finely chopped fresh marjoram or oregano
1 small clove garlic, chopped
1 anchovy (preferably salt-packed), rinsed
3/4杯超级橄榄油
1汤匙。capers, drained and rinsed
Kosher salt and freshly ground black pepper
3盎司。羊乳酪（最好是法国），崩溃（1/2杯）

Calories (kcal) : 940
Fat Calories (kcal): 530
Fat (g): 59
饱和脂肪（G）：16
Polyunsaturated Fat (g): 5
单不饱和脂肪（G）：35
Cholesterol (mg): 115
Sodium (mg): 1390
Carbohydrates (g): 18
Fiber (g): 2
Protein (g): 49

准备

调味肋骨

Put the short ribs in a large mixing bowl and rub them with the thyme leaves and 1 Tbs. black pepper. Cover the bowl with plastic wrap and refrigerate overnight.
Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes. Rub 1 Tbs. salt all over the ribs and set them aside for another 30 minutes.

炖肋骨

Position a rack in the center of the oven and heat the oven to 325°F.
用高火加热8夸脱的荷兰烤箱或其他重型锅3分钟。倒入橄榄油，当它开始吸烟（大约1分钟后）时，将其添加到单层中的锅中适合的短肋骨。在三个肉的侧面烤直到变成褐色，每侧约3分钟。将褐色的短肋骨骨头转移到一个大碗中。重复剩余的短肋骨，如有必要，将热量减少到中等。
Reduce the heat to medium, add the onion, carrot, celery, bay leaves, and thyme sprigs to the pan and cook, stirring to scrape up the browned bits from the bottom of the pan, until the vegetables begin to brown around the edges, 6 to 8 minutes. Add the port and balsamic vinegar and then the red wine. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the liquid is reduced by half, about 10 minutes.
加入牛肉汤，煮沸。将短肋骨和任何积聚的果汁退还给锅中，确保蔬菜在肉汤中而不是短肋骨（短肋骨应接近浸没）。将欧芹小树枝塞进肉周围，用铝箔将锅的顶部密封，然后用盖子盖住。将锅放在烤箱中，炖，直到用削皮刀戳肉，大约3个小时。从烤箱中取出短肋骨，放置30分钟。

做莎莎佛得角

While the short ribs are resting, combine the parsley, mint, and marjoram or oregano in a medium bowl and toss. Transfer about half of the herbs to a food processor, add the garlic, and pulse until very finely chopped, about five 1-second pulses. Add the remaining herbs and the anchovy and pulse about 3 more times to combine. While pulsing, pour about half of the olive oil into the food processor.
Put the capers in a medium bowl and use a fork to mash them. Using a rubber spatula, scrape the sauce from the food processor over the capers. Whisk in the remaining olive oil, 1 tsp. salt, and 1/4 tsp. pepper, and then add the feta. Season to taste with salt and pepper.

Finish and serve

Use tongs to transfer the short ribs from the pot to a large platter. Cover the platter with foil. Strain the braising liquid through a fine sieve into a large bowl, pressing on the vegetables with the back of a ladle to extract as much liquid as possible. Skim the fat off the top and pour the liquid back into the braising pot. Bring to a simmer over medium-high heat and cook until the broth is reduced slightly, 10 to 15 minutes.
将短肋骨在6个碗中分配。用一些炖液润湿，淋上羊乳酪莎莎佛得角，然后食用。

Round out the meal witha simple salad of mixed greens和温暖的面包。