The transition into fall is now in full effect with the start of the cooler weather. Today, at the market, I saw the first signs of the season with yellow potatoes, braising greens, apples and fall squashes all piled in the farmers' bins. This is my favorite season. The produce is so flavorful and versatile. Best of all, we get to braise again! The summer is just to hot for that. So to celebrate the beginning of our fall season, here's a great braised beef shortrib that will go perfectly with those squashes, potatoes and braising greens from your local farmer's market. Enjoy.
Yield: 5 Portions
5 Beef Shortribs (12 oz each)
1/2 Cup Small Diced Onion
1/4 Cup Small Diced Celery
1/4 Cup Small Diced Carrot
1/2 Cup Red Wine
2 Tablespoons Tomato Paste
1 cup of Veal Stock
2.5 cups of Demi Glace (you can make your own or you can buy this from a number of good food stores)
2 bay leaves
Fresh chopped herbs (to taste)
Salt and Pepper to taste
Vegetable oil, as needed
1. Clean/trim the short ribs and season liberally with salt and pepper. It’s best to season the meat 1 hour or so before cooking it to let the seasonings set in.
2. Heat enough vegetable to coat the bottom of a pot or braiser. When the oil heats, place the ribs in the oil and sear until brown on all sides, remove and set aside.
3. Add the onion, celery and carrot to the pot and cook until the onions are golden brown. Add the tomato paste and stir well, scraping the bottom for about 1-2 minutes.
4. Add the wine to the pan, stirring and scraping the bottom and reduce by 1/2.
5. Add the ribs back to the pan with any juices the ribs gave off.
6. Add the demi glace and stock (be sure the sauce mixture covers the ribs by 2/3 or so).
7. Bring to a simmer over low to medium heat, cover the pot. Cook for 1.5 hours, turning occasionally to keep all sides moist.
8. When the ribs are fork tender (you can easily put a fork into the meat and pull it out with little resistance), remove from the sauce and set aside.
9. Skim the sauce to remove the grease at the top and continue to reduce until it reaches the proper consistency.
10. Strain the sauce with a chinois or china cap, season with salt and pepper.
11. Serve the ribs with any number of sides like celeriac puree, mashed sweet potato, root vegetables and braised greens with a good amount of sauce.
