Hearty Wine-Free Short Ribs

MAKES 4 SERVINGS

Finding recipes that don’t include red wine (or beer) for braising short ribs is nearly impossible—trust me, I’ve searched far and wide! One night I decided to try pear juice, fearful the dish might turn out too sweet. But the result was delicious, with only a tiny hint of sweetness. It’s amazing how this diet can force us to get creative. Now I prefer this method to the traditional versions with alcohol. I love to serve this on top of Whipped Parsnips (page 183) or mashed potatoes. You can find pear juice at most grocery stores; just make sure it has no added sugar and is not mixed with another type of juice. If you absolutely cannot find a decent pear juice, apple juice is an acceptable substitute.

2 tablespoons olive oil

3–4 pounds bone-in beef short ribs

Kosher salt and freshly ground black pepper

2 celery stalks, chopped

2 large shallots, chopped

2 carrots, chopped

4 cloves garlic, sliced

2 teaspoons dried thyme

1 cup unsweetened pear juice

2 cups Chicken Stock (page 81) or Vegetable Broth (page 80)

Fresh parsley leaves for garnish (optional)

Bring the meat to room temperature 30 minutes before cooking. Preheat the oven to 350°F.

Heat oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper on all sides. When the oil is shimmering but not smoking, add the short ribs and sear until deeply browned, about 2 minutes on the large sides and 1 minute on the small sides. It helps to leave them untouched. You may need to cook them in batches. Set the browned ribs aside on a plate.

Once the ribs are all seared, add the celery, shallots, and carrots to the Dutch oven and sauté until softened, 2 to 3 minutes. Add the garlic and cook another 2 minutes. Finally, add the thyme, juice, and stock or broth.

Bring the mixture to a boil and place the meat back in the pot, trying to get it in a single layer as best as you can. Cover the pot and place in the oven until the meat is very tender and falling off the bone, about 2 hours and 15 minutes.

Transfer the short ribs to a large serving platter. You might need to skim some of the fat off the top of the sauce left in the pot. If desired, simmer the sauce on the stovetop to thicken. Season sauce with salt and pepper to taste, then pour on top of the short ribs. Garnish with parsley leaves, if desired, and serve.