Thursday, November 12, 2009

Short Rib Terrine

Short ribs are easily my favorite cut of beef. I adore them. They need minimal TLC (barely any hands on cooking, just a bit more time in the oven or on a burner) and yet yield so much flavor -- a simple braise with fresh vegetables and herbs is all they need in my book; deglaze the braising liquid with some red wine and you've got sheer perfection.

To change things up a bit, this past weekend I tried my hand at this Short Rib Terrine and I am pleased to say it's now one of my favorite tapas and a really great way to use my beloved short ribs. Served with fresh homemade bread dotted with leeks and garlic the terrine was full of flavor. Just be sure to add some briny capers to your serving tray when offering up this tapa as they pair beautifully with it.

What's even better though, is that the cooking process yields a fragrant beef broth that can be used to enhance the flavor of other dishes. (I stored a couple of cupfuls in separate glass storage containers and placed them in the freezer for future use.)

Do try this Short Rib Terrine, you won't be disappointed.

Short Rib Terrine

(Adapted from a recipe on

6 pounds short ribs
2 onions, quartered
2 celery ribs, quartered
2 carrots, cut into large chunks
1 large leek, cleaned and quartered
4 fresh parsley stems
2 fresh thyme sprigs
1 bay leaf
6 to 8 whole black peppercorns
12 cups water
1 1/2 teaspoons salt

To finish terrine:
8 large garlic cloves, peeled but left whole
1/3 to 1/2 cup olive oil
1 1/2 teaspoons Spanish paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 450 degrees. Season short ribs with some coarse sea salt and spread in a roasting pan along with the onions, celery, leek and carrot. Roast, turning occasionally, for about an hour.

Make a bouquet garni with the parsley, thyme, bay leaf and peppercorns. Transfer meat (with bones) and roasted vegetables to a large pot and add 12 cups water, salt and bouquet garni. Add a bit of water to the roasting pan and scrape all the brown bits up then pour the liquid into the pot. Bring to a boil and skim froth as necessary. Reduce heat to low and gently simmer, uncovered for anywhere from 3 to 4 hours, until meat is extremely tender and broth is reduced.

Transfer mixture to a bowl and cool completely, uncovered, then cover and chill overnight.

Remove fat from chilled mixture. Reheat mixture over moderate heat until warm. remove from heat and transfer short ribs to a platter; once slightly cooled, discard bones and fat. Finely chop short rib meat and set aside. Pour broth through a cheesecloth-lined sieve and store as desired.

To complete the terrine: Heat oil in a saucepan and cook garlic over low heat, turning occasionally, until golden, about 15 minutes. Remove garlic with a slotted spoon and reserve the oil. Mash the garlic to a paste with a fork.

Add paprika, salt and pepper to the oil remaining in the saucepan and cook over low heat until fragrant, a couple of minutes. In a large bowl, stir together the paprika oil, garlic paste and short rib meat. Pack the mixture into a terrine or crock, cover tightly and chill overnight. Bring the terrine to room temperature before serving with slices of fresh bread, crackers or pita triangles and capers.


Hopie said...

Wow that does sound quite delicious! I'm bookmarking!

Teresa Cordero Cordell said...

Maria, I love short ribs too. When cooked to tenderness, they can melt in your mouth leaving an incredible succulent flavor behind. Great recipe.

Rosa's Yummy Yums said...

fantstic! That terrine looks so tasty!



Karine said...

Your terrine sounds delicious! thanks for sharing :)

Peter M said...

One aspect of fall and winter that I welcome are the comfort foods...beef short ribs are in the pack.

This "pulled beef" is awesome...may I have a double-stacked sangwich?

Anonymous said...

Short ribs are one of my favorites, too. I always order braised short ribs on restaurant menus and like making them at home, but don't do so enough. I'll have to give this recipe a try - it looks mouthwatering!

gastroanthropologist said...

That looks amazingly delicious. On bread with melted leeks - heaven.

Joan Nova said...

My mouth not only watered...I drooled as I scrolled down the page.

Anonymous said...

This looks more like "rilettes de porc" than a terrine as it is not cooked in a terrine dish. Sound delish though!

Núria said...

Mmmmm, delicious!!! Never made anything like this... thanks for the idea and the recipe, darling ;D

Muneeba said...

This is slow cooking that pays off big time in the end ... I've gotta try this; my hubbs would go nuts (in a good way)!!