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ISO: ISO Recipe Beef Short Ribs. I found the most gorgeous beef short ribs today, 2.67 lbs, thick, thick
- Thread starter marianne
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steve2-in-la
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This is the one I use when I'm not doing the ones with chipotles and grren chiles. . .
At Park Place on Main, chef Shariat serves beef short ribs that are cut "flanken style": connected in one long thin piece. In most supermarkets, the meat cutters separate the ribs by cutting them lengthwise, or "English style," and into individual pieces, 2 or 3 of which might make a serving. Go to a meat market and you are likely to be able to request the meat cut the way you want it. Either way works with this recipe. Serves 6.
Anoosh Shariat's Braised Short Ribs
6 "FLANKEN CUT" SHORT RIBS, about 12 to 16 oz each
½ tsp SALT
½ tsp (freshly ground) PEPPER
3 Tbsp VEGETABLE OIL
2 CARROTS, peeled and chopped
2 ribs CELERY, chopped
2 MEDIUM ONIONS, chopped
6 SHALLOTS, peeled and quartered
1 Tbsp TOMATO PASTE
1 Tbsp FLOUR
½ cup RUBY PORT WINE
4 cups DRY RED WINE
2 sprigs PARSLEY
8 sprigs THYME
2 BAY LEAVES
1 HEAD GARLIC, halved across the middle
3 cups VEAL STOCK (substitute REDUCED-SODIUM CHICKEN BROTH)
Heat oven to 375° F. Sprinkle short ribs with salt and pepper.
Heat the oil in a deep, heavy pot such as a Dutch oven set over medium-high heat. Brown the short ribs on all sides, cooking in batches to keep from crowding them.
Remove the ribs, and add carrots, celery, onions and shallots. Cook over medium heat, stirring occasionally, until onions are golden. Add tomato paste and flour, and cook 2 to 3 minutes. Add Port, and stir.
Add short ribs back to pan with wine, parsley, thyme, bay leaves, garlic and stock. Bring to a boil, cover and transfer to oven. Cook 3 hours. Remove tender meat, and strain sauce. Remove and discard the parsley, thyme and bay leaves and what's left of the garlic halves.
For a smooth sauce, you can discard or blend in the vegetables. For a more rustic appearance, serve the vegetable pieces with the sauce. Skim extra fat from sauce, and reduce the pan liquid to desired thickness by simmering uncovered on medium heat.
At Park Place on Main, chef Shariat serves beef short ribs that are cut "flanken style": connected in one long thin piece. In most supermarkets, the meat cutters separate the ribs by cutting them lengthwise, or "English style," and into individual pieces, 2 or 3 of which might make a serving. Go to a meat market and you are likely to be able to request the meat cut the way you want it. Either way works with this recipe. Serves 6.
Anoosh Shariat's Braised Short Ribs
6 "FLANKEN CUT" SHORT RIBS, about 12 to 16 oz each
½ tsp SALT
½ tsp (freshly ground) PEPPER
3 Tbsp VEGETABLE OIL
2 CARROTS, peeled and chopped
2 ribs CELERY, chopped
2 MEDIUM ONIONS, chopped
6 SHALLOTS, peeled and quartered
1 Tbsp TOMATO PASTE
1 Tbsp FLOUR
½ cup RUBY PORT WINE
4 cups DRY RED WINE
2 sprigs PARSLEY
8 sprigs THYME
2 BAY LEAVES
1 HEAD GARLIC, halved across the middle
3 cups VEAL STOCK (substitute REDUCED-SODIUM CHICKEN BROTH)
Heat oven to 375° F. Sprinkle short ribs with salt and pepper.
Heat the oil in a deep, heavy pot such as a Dutch oven set over medium-high heat. Brown the short ribs on all sides, cooking in batches to keep from crowding them.
Remove the ribs, and add carrots, celery, onions and shallots. Cook over medium heat, stirring occasionally, until onions are golden. Add tomato paste and flour, and cook 2 to 3 minutes. Add Port, and stir.
Add short ribs back to pan with wine, parsley, thyme, bay leaves, garlic and stock. Bring to a boil, cover and transfer to oven. Cook 3 hours. Remove tender meat, and strain sauce. Remove and discard the parsley, thyme and bay leaves and what's left of the garlic halves.
For a smooth sauce, you can discard or blend in the vegetables. For a more rustic appearance, serve the vegetable pieces with the sauce. Skim extra fat from sauce, and reduce the pan liquid to desired thickness by simmering uncovered on medium heat.
Charlie Trotter's Short Ribs with Garlic Mashed Potatoes. I made these this week. It's wonderful.
You could halve it. I got the recipe from the Wall Street Journal, the weight listed on the ribs is 4-5 lbs. My recipe below.
* Exported for MasterCook 4 by Living Cookbook *
Charlie Trotter's Short Ribs with Roasted-Garlic Mashed Potatoes
Recipe By : Charlie Trotter
Serving Size : 4 Preparation Time: 0:35
Categories : Beef Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
4 Tbs canola oil
1 medium yellow onion, chopped
2 large leeks, white part only, roughly chopped
6 cloves garlic, chopped
1 750-ml bottle red wine
8 beef short ribs, 4 to 5 pounds, trimmed
-- of excess fat
1 tsp coriander seeds
4 sprigs fresh thyme
3 Tbs extra-virgin olive oil
salt and freshly ground pepper
4 cups chicken stock or brothRoasted Garlic Mashed Potatoes1 small head garlic
1 tsp extra-virgin olive oil
2 lbs baking potatoes, peeled and quartered
salt
1/2 cup milk
2 Tbs (1/4 stick)unsalted butter
freshly ground black pepper
1. In a large, high-sided skillet or wide saucepot, heat 2 tablespoons
canola oil over medium-high heat. Add the onion, leeks, and garlic and cook
until golden brown. Add the red wine and bring to a simmer. Remove the pan
from the heat and cool to room temperature.
2. In a large mixing bowl, combine the short ribs, coriander seeds, thyme
and olive oil. Pour over the cooled wine mixture, cover with plastic wrap
and marinate in the refrigerator 24 to 36 hours.
3. Preheat the oven to 300 degrees.
4. Remove the ribs from the marinade, reserving the marinade. Shake any
excess marinade off the ribs, and season with salt and pepper.
5. In a large Dutch oven or roasting pan, heat the remaining 2 tablespoons
canola oil over medium-high heat. Sear the ribs in 2 batches until golden
brown on each side, about 3 minutes per side. Pour over the reserved
marinade and add the stock. Bring the liquid to a boil, cover with a lid or
aluminum foil and transfer to the oven. Cook until the meat is fork-tender,
2 1/2 to 3 hours. Remove the ribs from the pan and set aside.
6. Strain the braising liquid into a medium saucepan. Using a ladle, skim as
much fat off the top of the liquid as possible (or if time allows, cool to
room temperature and then chill overnight to remove hardened fat) and bring
to a boil. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups,
about 1 hour. Keep warm.
7. Just before serving, reheat the ribs on a baking sheet at 350 degrees
until heated through, about 10 minutes. Serve the ribs over the mashed
potatoes and divide the reduced braising liquid between the servings.
Roasted Garlic Mashed Potatoes
1. Preheat the oven to 400 degrees.
2. Cut 1/4 inch off the top of the garlic head to expose the tips of all of
the cloves. Place the bulb on a large piece of aluminum foil, and drizzle
with olive oil. Tightly enclose the foil around the bulb and roast until
soft, about 45 minutes. Set aside.
3. Place the potatoes in a large pot of salted water. Cook until tender, 20
to 25 minutes. Drain the potatoes into a colander, and then return the empty
pot to the stove. Add the milk and butter to the pot and bring to a full
boil over medium-high heat. Remove from the heat.
4. Squeeze the roasted garlic from the skin into the hot milk and add the
drained potatoes. Using an electric mixer or a potato masher, whip the
potatoes until smooth. Season to taste with salt and pepper.
Recipe Author: Charlie Trotter
Recipe Source: Wall Street Journal
- - - - - - - - - - - - - - - - - -http://www.labellecuisine.com/Archives/beef/Red%20Wine-Braised%20Short%20Ribs%20with%20Garlic%20Mashed%20Potatoes.htm
You could halve it. I got the recipe from the Wall Street Journal, the weight listed on the ribs is 4-5 lbs. My recipe below.
* Exported for MasterCook 4 by Living Cookbook *
Charlie Trotter's Short Ribs with Roasted-Garlic Mashed Potatoes
Recipe By : Charlie Trotter
Serving Size : 4 Preparation Time: 0:35
Categories : Beef Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
4 Tbs canola oil
1 medium yellow onion, chopped
2 large leeks, white part only, roughly chopped
6 cloves garlic, chopped
1 750-ml bottle red wine
8 beef short ribs, 4 to 5 pounds, trimmed
-- of excess fat
1 tsp coriander seeds
4 sprigs fresh thyme
3 Tbs extra-virgin olive oil
salt and freshly ground pepper
4 cups chicken stock or brothRoasted Garlic Mashed Potatoes1 small head garlic
1 tsp extra-virgin olive oil
2 lbs baking potatoes, peeled and quartered
salt
1/2 cup milk
2 Tbs (1/4 stick)unsalted butter
freshly ground black pepper
1. In a large, high-sided skillet or wide saucepot, heat 2 tablespoons
canola oil over medium-high heat. Add the onion, leeks, and garlic and cook
until golden brown. Add the red wine and bring to a simmer. Remove the pan
from the heat and cool to room temperature.
2. In a large mixing bowl, combine the short ribs, coriander seeds, thyme
and olive oil. Pour over the cooled wine mixture, cover with plastic wrap
and marinate in the refrigerator 24 to 36 hours.
3. Preheat the oven to 300 degrees.
4. Remove the ribs from the marinade, reserving the marinade. Shake any
excess marinade off the ribs, and season with salt and pepper.
5. In a large Dutch oven or roasting pan, heat the remaining 2 tablespoons
canola oil over medium-high heat. Sear the ribs in 2 batches until golden
brown on each side, about 3 minutes per side. Pour over the reserved
marinade and add the stock. Bring the liquid to a boil, cover with a lid or
aluminum foil and transfer to the oven. Cook until the meat is fork-tender,
2 1/2 to 3 hours. Remove the ribs from the pan and set aside.
6. Strain the braising liquid into a medium saucepan. Using a ladle, skim as
much fat off the top of the liquid as possible (or if time allows, cool to
room temperature and then chill overnight to remove hardened fat) and bring
to a boil. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups,
about 1 hour. Keep warm.
7. Just before serving, reheat the ribs on a baking sheet at 350 degrees
until heated through, about 10 minutes. Serve the ribs over the mashed
potatoes and divide the reduced braising liquid between the servings.
Roasted Garlic Mashed Potatoes
1. Preheat the oven to 400 degrees.
2. Cut 1/4 inch off the top of the garlic head to expose the tips of all of
the cloves. Place the bulb on a large piece of aluminum foil, and drizzle
with olive oil. Tightly enclose the foil around the bulb and roast until
soft, about 45 minutes. Set aside.
3. Place the potatoes in a large pot of salted water. Cook until tender, 20
to 25 minutes. Drain the potatoes into a colander, and then return the empty
pot to the stove. Add the milk and butter to the pot and bring to a full
boil over medium-high heat. Remove from the heat.
4. Squeeze the roasted garlic from the skin into the hot milk and add the
drained potatoes. Using an electric mixer or a potato masher, whip the
potatoes until smooth. Season to taste with salt and pepper.
Recipe Author: Charlie Trotter
Recipe Source: Wall Street Journal
- - - - - - - - - - - - - - - - - -http://www.labellecuisine.com/Archives/beef/Red%20Wine-Braised%20Short%20Ribs%20with%20Garlic%20Mashed%20Potatoes.htm