Yield: 16 orders
Amt Ingredient
2-¼ qts, red wine
16 ea. short ribs, trimmed
as needed salt and pepper
as needed flour
as needed vegetable oil
20 ea. garlic cloves
16 ea. shallots, cut in half
4 ea. carrots, peeled, cut into 1-in. pieces
4 ea. celery stalks, peeled, cut into 1-in. pieces 2 ea leeks, white and light-green parts, washed and chopped
12 ea. parsley sprigs
4 ea. thyme sprigs
4 ea. bay leaves
6 qts. brown veal stock
16 orders parsnip potato purée
6 ozs. pancetta, small dice
1 cup shallots, minced
2 lbs. mushrooms, assorted
16 orders braised celery
3 lbs. carrots, oblique cut, roasted
as needed chervil
Procedure:
• Pour the wine into a large saucepan over medium heat. When the wine is hot, flame it. Bring to a boil and reduce by half.
• Heat some oil in a rondeau over a medium-high flame. Salt-and-pepper the short ribs. Dust the ribs one at a time, and brown nicely on all sides.
• Turn flame down and remove most of the fat. Add the vegetables and herbs and cook until lightly browned. Stir in the tomato paste and pincé.
• Add the reduced wine, the browned ribs and the stock to the pot. Bring to a boil; cover and braise until fork-tender.
• Remove meat carefully. Moisten with a little of the cooking liquid. Bring the remaining cooking liquid up to a boil and reduce until thickened, being sure to skim constantly.
• For the mushrooms: Render the pancetta in a little olive oil.
• Add the shallots and cook until slightly browned. Turn up the heat and sauté until mushrooms release their juices.
• Cook and plate according to demo. Serve it forth.
Red Wine Braised-Beef Short Ribs.
Friday, January 22nd, 2010, 11:23 | 
Chef Brad's Blog Post, Entree, Recipe Blog | 
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