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Braised Beef Short Rib

SERVES 4

Short Ribs

  • 4 Short Ribs
  • 2 tbsp. Canola Oil
  • 1 cloves Garlic, peeled
  • 1 large piece ginger, sliced and smashed
  • 2 Roma Tomatoes, rough chopped
  • 1 small Onion, peeled and rough chopped
  • 2 small Carrots, peeled and rough chopped
  • 2 ribs Celery, rough chopped
  • 2 btl. Red Wine
  • 4 cup Veal Stock
  • 2 tsp. Whole Peppercorns
  • 2 Bay Leaves
  • 3 sprigs Thyme
  • 3 sprigs Parsley
  • Salt and freshly ground Black Pepper

Preheat oven to 325 degrees. Clean short ribs of excess fat. Season with salt and pepper. Over high heat, brown well in oil on all sides. Place ribs in a braising pot with garlic cloves, tomatoes, onion, carrots and celery. Sauté over high heat for five minutes. Add red wine and stock. Bring to a simmer. Add seasonings. Cover with foil or a tight fitting lid. Place braising pot in oven and cook for 3 hours. Check the short ribs at this time. Your short ribs are finished when very soft, but just before they are falling apart. Carefully remove ribs from pot and keep warm.  Pass juice through sieve into a pot and reduce over high heat to 2 cups, skimming away any impurities as the sauce cooks. Spoon cooking liquid over short ribs to sauce.

 

Nantes Carrot Puree

  • 1 pound nantes or other variety of fresh carrots, peeled and cut into slices
  • 1 shallot, sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ¼ cup white wine
  • 5 cups vegetable stock
  • ¼ cup butter, chopped

Heat olive oil and butter over medium heat in a sauce pan. Once foamy add shallot, pear and parsnip. Season with a little salt, and stir until heated through and sweating. Do not brown. Add white wine, vegetable stock, half and half. Cook until all is tender. Place hot solids in blender or food processor.

Turn on and add a little cooking liquid at a time until the puree with spin. Once puree is getting smooth add chopped butter. Push puree through a strainer and season with salt and a pinch cayenne. To serve carefully rewarm over heat until steamy and hot.

 

Marble Potatoes

  • 12 very small ‘marble’ size potatoes
  • ½ tbsp butter
  • pinch thyme leaves
  • 2 tbsp chicken or vegetable stock

Bring 1 quart water to boil. Cook potatoes until just fork tender. Cool and peel with a butterknife. To serve, sauté lightly in butter, add thyme and stock, reduce to a glaze and season with salt and pepper.