So as you know, Brian and I were in pantry mode last week trying to use up things that wouldn’t travel well with us. It turns out that we are vermouth hounds, as we had 6, I tell you 6 open bottles of vermouth in our fridge.
What? There are like only 3 kinds of vermouth, why do we need six bottles? I guess for the same reason we have like 17 different scotches.
Anywho – it was a challenge I was up to, using up some of that vermouth, since you know how much I love to cook with booze. Turns out, vermouth and short ribs, well they don’t hurt one another, that’s for sure.
It’s not as full bodied as braising these in red wine, but it’s still delicious and a softer flavor which allows the short rib to really shine. I’d suggest you try it. Please leave the martini and rossi behind though, this calls for a high quality vermouth like Dolin.
- short ribs - 8, bone in
- olive oil - 4 tablespoons
- salt and pepper - 1 tablespoon each
- shallots - 8, chopped
- garlic - 8 cloves, chopped
- celery - 2 ribs, chopped
- carrots - 2, chopped
- dry white wine - 1 bottle
- Dolin dry vermouth - 1 cup
- beef stock - 2 cups
- thyme - 6 sprigs
- mashed potatoes - for serving
- parsley - 1/4 cup