RED WINE BRAISED BEEF SHORT RIBS
6 Servings
Introduction
Offering a rich, savory and comforting meat that cooks under their caps of fat, melting into tender chunks of pull apart beef.
Ingredients
Ribs
6 pieces Beef Short Ribs (I prefer a three inch tall double bone portion)
Kosher salt
Black Pepper Corns, cracked
4 ounces vegetable oil
4-5 garlic cloves, smashed
1 medium Spanish onions, peeled, large dice
2 medium carrots, peeled, large diced
3 roma tomatoes, quartered
2 celery ribs, large diced
2 stems rosemary
10-12 stems thyme, fresh
24 ounces dry red wine
32 ounces veal stock
Cauliflower Potato Cake
½ cauliflower head, grated
1 teaspoon salt
6 ounces russet potato, peeled, grated
4 ounces parmesan cheese
2 tablespoons AP flour
2 tablespoons chives, small diced
1 egg
½ teaspoon white pepper
4 ounces olive oil
Steps
Ribs
With paper towels pat ribs dry, season generously with kosher salt and cracked black pepper. In a heavy skillet heat oil over medium-high heat until oil begins to smoke. Carefully sear ribs evenly on all sides until all ribs have been browned. Remove from skillet and place on plate. Meanwhile add garlic, carrots, onions, tomatoes and celery. Sautee until vegetables are carmelized. Add red wine and fresh herbs and simmer until wine is reduced by 2/3rds.
Return ribs to the pan and add veal stock. Bring to a boil over high heat. Cover pan tightly with aluminum foil or tight fighting lid. Place in a 350 degree pre heated oven for 2 ½ to 3 hours.
Once ribs are tender remove them from the cooking liquid. Place on stray and wrap with foil to stay warm. Remove as much rendered fat from the cooking liquid using a ladle. Discard excess fat. Simmer cooking liquid for about fifteen minute to reduce to sauce consistency. Strain and adjust seasoning prior to serving.
Cauliflower Potato Cake
Remove all green leaves and stem from cauliflower with a paring knife. Cut cauliflower in half. Grate one half of the cauliflower using a box grater. Place in medium size mixing bowl, sprinkle with salt and allow to marinate for 15 minutes. Using a kitchen towel wring out cauliflower removing all excess water. Return dry cauliflower to the mixing bowl and combine with all the remaining ingredients. Mix until well combined. Portion into 6 even portions. With a ring cutter form cauliflower mixture into patty shapes. Saute patties in oil until golden brown on both sides. Reserve till service