Volume III

Low & Slow

Sixty-one braises, barbecue plates, stews and the pan sauces that finish them. The book teaches one thing hard — how to build a deep pan of flavor, then get out of its way for three hours.

Try 22 recipes free — two from every book, including this one.

What's inside

• 5 lb beef short ribs
• 3 tbsp olive oil
• 2 onions, chopped
• 3 carrots, chunked
• 3 celery sticks, chopped
• 6 cloves garlic, crushed
• 3 tbsp tomato purée
• 1 bottle full-bodied red wine
• 3 cups beef stock
• 4 sprigs thyme
• 2 bay leaves
• 2 tsp fine salt

1. Pat the ribs dry and season heavily. Brown them in the oil in batches, 8 minutes each, until every side is dark. This color is most of the finished flavor.
2. Cook the onion, carrot and celery in the same pot for 10 minutes, then add the garlic and tomato purée for 2 minutes.
3. Pour in the wine and boil hard for 8 minutes to drive off the alcohol, scraping the base as you go.
4. Return the ribs with the stock, thyme and bay. The liquid should come two thirds up the meat, not cover it.
5. Cover and cook at 300°F for 3 hours, until a fork twists in the meat with no resistance. Skim the fat, strain the sauce, and reduce it if it seems thin.