In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers!
The following recipe for Braised Short Ribs comes from our magnificent Head of Music and Music Director of Children's Opera Theatre, Charlene Lotz. Charlene has been an active performer since her debut solo recital at the Fourth Bartók Béla International Piano Festival in Lima, Peru at the age of 14. In 2020, she was awarded a Doctor of Musical Arts degree at Texas Christian University, studying with John Owings.
Outside of piano playing, Charlene enjoys participating in the Texas Water Safari (a canoeing endurance race down the San Marcos River) with her husband, Brady.
“When I’m not in the canoe with Brady, I’m waiting for him on muddy river banks.”
Now let's get to these braised short ribs!! For this recipe we will need a large Dutch oven.
6 bone-in short ribs Kosher salt Freshly ground black pepper 3 Tbsp olive oil (add more as needed) 1 leek, chopped into large pieces (white part only) 1 onion, rough chopped 4 stalks celery, rough chopped 2 carrots, rough chopped 2 garlic cloves, minced 2 Tbsp tomato paste 1/3 bottle dry Cabernet Sauvignon, or other dry red wine 3 rosemary sprigs 3 thyme springs 4 cups beef stock 1 Tbsp brown sugar Step 1: Preheat oven to 400 degrees F. Season the short ribs with salt and pepper, then roast for 15 minutes. Remove from the oven and reduce the oven temp to 300 degrees F. Step 2: While the short ribs are roasting, heat the olive oil in a Dutch oven. Add the leek, onion, celery, and carrots and cook on medium heat until the onions are translucent, stirring occasionally. Season with salt and pepper. Add the garlic and cook until fragrant. Add the tomato paste and wine, bringing it to a boil over high heat and cook until the liquid is reduced by half. Add the rosemary and thyme sprigs (tie with kitchen twine so it is easy to remove). Step 3: Place the roasted short ribs on top of the vegetable mixture in the Dutch oven. Add the beef stock (enough to just barely cover the short ribs) and brown sugar and bring to a simmer. Step 4: Cover the Dutch oven and cook in the oven for 2-3 hours (until meat is very tender.) Step 5: Remove the short ribs and the rosemary and thyme sprigs and skim off any excess fat. Serve the short ribs with the cooked vegetables. Pair with mashed potatoes or pureed parsnip. Balance with a fennel and celery salad or slaw with red wine vinegar.
As always, from our kitchen to yours, this is OPERA EATS.