Recipe: Slow-Roasted Martini Short Ribs

Serves about 4

- 4-½ to 5 pounds beef short ribs (about 8 pieces)

- 2 teaspoons salt

- ½ teaspoon black pepper

- 2 tablespoons vegetable oil

- ¼ dry white vermouth

-¼ cup gin

- 1 ¾ cups low-sodium beef broth or homemade beef stock

-5 juniper berries, crushed

Topping:

- 1 tablespoon minced lemon zest

- ¼ cup coarsley chopped pimiento-stuffed green olives

- ¼ cup coarsely chopped fresh flat-leaf parsley

- 10 pickled cocktail onions, chopped

- 2 teaspoons gin

- 2 tablespoons cornstarch

- 2 tablespoons cold water

- Gin for sprinkling (optional)

1. Preheat oven to 325 degrees. Season the ribs on all sides with salt and pepper.

2. In a heavy Dutch oven or large, wide pan with a lid, heat oil over medium to medium-high heat. Brown ribs in 2 to 3 batches, for about 2 minutes per side, or until browned on all sides. Transfer ribs to a plate.

3. Combine the vermouth, gin and broth and stir the liquid into the pan. Bring to a simmer and stir to scrape up all the browned bits. Return ribs to the pan, along with any accumulated juices, and add to the juniper berries. Cover and bring just to a boil.

4. Transfer the pan to the oven and cook for about 2-½ hours, or until the meat is tender. (Halfway through the cooking time, rearrange the ribs so that all sides get time in the braising liquid.)

5. When done, remove the ribs from the pan; pull out the bones and peel away the connective tissue, if desired. Arrange the meat on a platter and keep warm. Skim the fat from the cooking liquid, then cook to reduce the fatted sauce to about 2 cups.

6. While the sauce is reducing, make the topping. In a small bowl, mix the lemon zest, olives, parsley, cocktail onions and gin, and set aside. (Or make ahead and refrigerate until 30 minutes before serving.)

7. In a separate small bowl, whisk the cornstarch and water to make a slurry, then whisk into the sauce and return to a boil to thicken. Taste the sauce and correct the seasoning if needed. Ladle the sauce over the meat and sprinkle with the topping mixture, and a little gin, if desired.

From "Kathy Casey's Northwest Table"