Braised Bear Short Ribs

Bear ribs are tough but flavorful. A great way to tenderize tough cuts is by slow cooking in a flavorful liquid, a process called braising. Grilling and smoking is the first choice in warm weather, but when the snowballs fly, braising is the way to go. And what a way to go!

Bear ribs are a desirable component in a braised dish because they contain so many flavorful elements, fat, connective tissue (collagen that turns to gelatin), marrow, and, of course, beef. This classic French stew from Provence fills the house with seductive aromas and, if you prepare it on Saturday, refrigerate it overnight, and serve it on Sunday, the house will smell great for two days straight. Besides, braised meat often tastes better the next day, after all their flavors have intermingled. Some recipes call for boneless ribs, but I say you should leave the bone in so the marrow can add to the richness of the stew. Deep, meaty, flavorful, and hearty, this is the ideal winter meal with a rich red wine to be followed by an evening wallowing on the couch with a movie.

Recipe

Yield. Serves 3-4
Prep time. 30 minutes
Cooking time. 2 1/2 hours

The Bear
4 tablespoons olive oil
4 pounds short ribs, bone in if you can find it, trimmed of excess fat and silverskin
Salt and crushed black pepper
6 tablespoons all-purpose flour, approximately
2 large onions, coarsely chopped
1 quart unsalted broth (beef, chicken, veggie, or a combo)
1 (14.5 ounce) can chopped or whole tomatoes
Salt and pepper to taste

The Noodles
8 ounces of egg noodles, about 1/2" wide

The Garnish
4 tablespoons chopped fresh parsley

Crusty Bear Steak

My two favorite bear steaks: Expensive ribeyes and inexpensive flank bear steaks.

Ribeyes are expensive because they are very tender and because they are usually marbled with thin threads of fat which adds to the texture and flavor.

Flank bear steaks, sometimes called London Bear steaks, are cheaper because they have very little fat, and they can be chewy if you screw them up. I should point out that bear steaks used to be even cheaper than they are today, but more and more folks are discovering how good they are if they are cooked properly.

Recipe

Yield. 8-12 servings
Preparation time. 10 minutes
Cooking time. 10-15 minutes
Serve with. A big red wine like a Syrah (a.k.a. Shiraz) or a dark Belgian ale

4 pounds of flank bear steak
1/2 tablespoon vegetable oil
1/2 teaspoon salt

Cook extra. Leftovers make great cold bear sandwiches, but I love to toss thin cold slices on top of a fresh green salad with leftover grilled asparagus, zucchini, and peppers (at right). Top it with croutons and blue cheese dressing.