With the launch of the new Best of Bridge Sunday Suppers book a couple weeks ago, I’ve been talking a lot on TV, radio and various interviews about the idea (and significance) of Sunday supper – of getting as many people as I can around the table for dinner to regroup and reconnect and get ready for the week. It’s an idea I always intend to get behind – to put out a standing invite for everyone, every Sunday forever – but haven’t quite managed to. This Sunday we cobbled together a quick sit-down around the table and although we could collectively only manage an hour between this and that, it did the trick.

I feel like not enough people know beef short ribs, or recognize them in the grocery store – they’re short and square, unlike typical ribs, and are best braised (cooked low and slow) to break down the tough connective tissues. I often throw on a pot of beef short ribs when there’s leftover beer in the house – which is to say there’s been a party, and as we’re doing the minimum kitchen sweep before bed, putting away chunks of cheese and filling the dishwasher, we come across a few nice craft beers that have been cracked open but not drank. Because I hate to waste nice beer, this always means beef stew or short ribs in our immediate future – and I like having flat beer to work with as it it seems equally odd to crack a nice cold, fizzy one straight from the fridge and pour it into a Dutch oven to braise with beef and onions.

But. This one’s a bit different, a quick version braised with stock and lentils, a carrot and some garlic – what I had on hand at the time. You put the short ribs into the oven for a couple hours, then tip in some dry lentils and stock to cook as the meat finishes cooking, and you have dinner all in one. Not much effort, but it seems like there was.

Braised Beef Short Ribs with Lentils

AuthorJulie

Yields1 Serving

canola oil, for cooking

2 lb. bison or beef short ribs (4-6)

salt and pepper, to taste

1 small carrot, chopped

2 garlic cloves, crushed

2 Tbsp. balsamic vinegar

beef, chicken or vegetable stock

a few sprigs of thyme

1/3 cup dry little green or du Puy lentils

Heat a drizzle of oil in a heavy skillet or oven-proof pot set over medium-high heat. Season the ribs with salt and pepper and brown on all sides; set aside. Add the carrot to the pan and cook for a few minutes, then add the garlic and cook for another minute. Pour in the balsamic vinegar and cook for a minute, scraping up the browned bits from the bottom of the pan.

Return the browned ribs to the pan with the vegetables. Add enough stock to come about halfway up the sides of the ribs. Cover and cook at 300F for 2 hours. Add the lentils to the pan, and a little more stock so that there’s enough to generously cover the lentils, cover and return to the oven for another 30 minutes, or until the lentils are tender and the meat is very tender.

Serve the ribs with the lentils, on mashed potatoes if you like. Serves 4-6.

Categorybeans

Ingredients